Molasses Wheat Cookies


1/2 cup granulated sugar

1/2 cup + 2 tablespoons reduced-fat margarine (with 8 grams fat per tablespoon)

1 1/8 cup fat-free sour cream

1/2 cup mild-flavor molasses

1 large egg (use a higher omega-3 brand, if available)

2 cups whole-wheat flour

1 cup unbleached white flour

1 1/2 teaspoons baking soda

1/2 teaspoon salt

1 teaspoon ground ginger

1 teaspoon ground cinnamon


Vanilla frosting:

1 1/2 cups powdered sugar

1/4 cup reduced-fat margarine (with 8 grams fat per tablespoon)

3/4 teaspoon vanilla extract


  1. Preheat oven to 375 degrees. In large mixing bowl, combine sugar, margarine, sour cream, molasses and egg by beating on medium speed until blended.
  2. Combine remaining dry ingredients in medium bowl with whisk. Beat into margarine mixture just until dough forms.
  3. Using a cookie scoop (1/8 cup, leveled) drop dough 2 inches apart onto a nonstick cookie sheet coated with canola cooking spray. Bake for 8-9 minutes or until lightly browned on edges. Remove cookies from cookie sheet and let cool on wire rack.
  4. To make frosting: In small mixing bowl combine powdered sugar, margarine, and vanilla extract, beating on low speed. Increase speed to medium and beat the frosting until it begins to have a whipped consistency (about 1 minute).
  5. Spread 1 teaspoon of the frosting in the center of each molasses wheat cookie. Sprinkle colored sugar over the frosting, if desired.

Yield: about 3 dozen cookies

Source: WebMD

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