Weight Watchers Recipe of the Day: Molasses Cookies
Molasses cookies are one of my favorite kinds of simple easy cookies to make and to eat.
There are lots of different kinds of molasses cookies – some you roll and cut with cookie cutters, some you shape into balls and roll in sugar and others are quick and easy drop cookies.
The Skinny on Molasses Cookies
You can make molasses cookies from scratch or for an even quicker, easier option, you can begin with a cake mix and make cake mix cookies.
Lots of old-fashioned molasses cookie recipes call for shortening, which I try to avoid as much as I can, preferring to bake with butter, and/or oil instead.
Sometimes I don’t know which I like better, eating molasses cookies or enjoying the aroma of molasses, sugar, and spices wafting through the kitchen while they bake!
According to my calculations, each of these molasses cookies has about calories, Weight Watchers PointsPlus, *4 WW Freestyle SmartPoints. Enjoy!
Curious about Weight Watchers new myWW Green, Blue and Purple plans? Watch this short video to learn more:
If you’ve made these soft molasses cookies, please give the recipe a star rating below and leave a comment letting me know how you liked it.
Molasses Cookies Recipe
- 1/2 cup butter
- 1/2 cup sugar
- 1/2 cup dark molasses, not blackstrap
- 1 tablespoon cider vinegar
- 1/2 teaspoon salt
- 1/2 teaspoon cinnamon
- 1 teaspoon ground ginger
- 1/2 teaspoon baking soda, dissolved in a little bit of hot water
- 1 large egg
- 3 cups sifted all-purpose flour
- 1 teaspoon baking powder
- In a medium heavy bottom saucepan, boil first seven ingredients (butter through ginger) until the butter is melted, the mixture is boiling rapidly, and everything is well combined.
- Remove saucepan from the heat and stir in the baking soda mixture and let cool for a few (about 5) minutes.
- While the mixture is cooling, in a medium bowl, whisk together the flour and baking powder and set it aside.
- Stir the egg into the molasses mixture and then stir in the flour mixture until it is well blended.
- Place the saucepan in the refrigerator to cool thoroughly. (This will take about 1 hour.)
- When you are ready to bake the cookies, make sure one of your oven racks is in the middle of the oven and preheat your oven to 350F degrees. Line your cookie sheets with silicone liners, parchment paper, or nonstick foil or lightly grease them and set them aside.
- Scoop the dough out onto a floured surface and then roll it to 1/2-inch thickness. (Sprinkle the dough lightly with flour to prevent sticking.)
- Cut the dough into shapes with your favorite cookie cutters and place on the prepared cookie sheets about 2 inches apart.
- Bake for 8 to 10 minutes, until set, and then remove from the oven and allow to cool for 1 to 2 minutes before transferring your cookies to wire racks to cool completely.
- Once completely cool, store your cookies in an airtight container with a slice of soft bread to keep them soft.
Sources: The Ultimate Shortcut Cookie Book: More Than 800 Scrumptious Recipes that Start with Refrigerated Cookie Dough, Cake Mix, Brownie Mix, or Ready-to-Eat Cereal by Camilla Saulsbury; Mable and Gar Hoffmans Cookies in Minutes by Mable and Gar Hoffman; Sylvia’s Cakes and Breads: Famous Recipes from a Small Maine Kitchen by Sylvia A. Hocking
This post contains affiliate links to products I like. When you buy something through one of my Amazon links or other (affiliate links), I receive a small commission that helps support this site. Thank you for your purchase!
Subscribe to Get: Top 10 Reader Favorite Recipes
The Top 10 Most Popular Recipes (PDF) on Simple Nourished Living + Weekly Support Emails with Tips & Easy Healthy Recipes Not Found Anywhere Else!