Holiday Cookies! My favorite Molasses-Spice one…ever.

GINGER-MOLASSES COOKIES

If you want crispy, crinkly, snappy ginger cookies, these aren’t them.  But soft, chewy-cakey, velvety?  Gotcha covered.

This is my favorite spice cookie and it gets BETTER as it ‘ages’.  Make these a couple days ahead of when you want to serve them, wrap tightly, and put away for a sweet nap.  So comforting.

Pour yourself a cup of Chai tea and slip one of these beauties onto your saucer – sit back, soothe your soul, and overdose on spices. The perfect way to spend a Holiday afternoon.

Lots of photos…just cause they are so gorgeous!


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1/2 cup butter, softened
1/4 cup reduced-fat cream cheese, softened
1/2 cup packed Whey Low Gold
1 egg
1 tablespoon water
1/4 cup mild molasses
2 cups flour
1 tablespoon ground ginger (yes…a Tablespoon)
1 teaspoon cinnamon
1/2 teaspoon ground cloves
1/8 teaspoon ground nutmeg
1 teaspoon baking soda
1/2 teaspoon salt
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In a large bowl beat the butter, cream cheese, WL granular, and WL Gold until light and fluffy. Beat in the egg, water, and molasses.
In a small bowl combine the flour, ginger, cinnamon, cloves, nutmeg, soda, and salt. Add all at once to the butter mixture and beat just until combined. Cover and chill dough for at least 2 hours – I do it overnight so it’s very cold.
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Preheat oven to 325 degrees. If you can, use parchment paper to line a sheet with. Drop dough by a very rounded tablespoon (or 1/3 cup – seriously.  I love BIG cookies!)  onto a baking sheet and sprinkle with WL granular. Bake for 10-12 minutes depending on the size, or until just set.   (I sprinkle with granular again while they are still warm.)  If using paper, simply slide off entire thing onto a rack and cool completely.  If not, let them sit on the baking sheet for a moment to set and then remove to a wire rack to cool.
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Makes 30 cookies.
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Per Cookie: Calories 81, Fat 4 gr, Protein 1 gr, Sugars 5 gr, NET Carbs 10 gr, Sodium 11 mg

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17 Comments Add yours

  1. T2Nashville says:

    Linda – I’ve been doing a Chewy Molasses Cookie that I found somewhere on the Internet – it uses almond flour or meal. I think I could sub that for the regular flour, don’t you think? I believe I’d rather do that than carbalose flour. Just trying to cut where I can. I love the idea of the cream cheese – that will make these very special!

    1. Linda says:

      That would work fine, I’d think. Maybe not ALL almond flour, but you never know. If you do use all, cut the butter by a couple tablespoons to compensate for the added fat in the AF.

      Usually for things like this I sub out half of the AP flour for almond…start with that, anyway. But if you’ve had success with another recipe, I’m sure it would be fine. These are a very soft dough, so it for sure wouldn’t be too dry or weird.

      I used to work with almond flour all the time, but my husband doesn’t care for the texture anymore. GAAA. So I do my desserts with all flour and we seem to be fine with it, but I totally understand.

  2. Michelle says:

    Oooh, I’ve been making a version of these at home that uses cinnamon, allspice, cloves, cardamom and fresh grated ginger root. If you buy all the spices whole and then grind them in a spice/coffee grinder right before you use them it seriously kicks up the flavor a notch. I’ve also discovered Teff flour. You can find it at Whole Foods. It’s the quinoa of flour; whole grain and full of protein! If you’ve ever had Injera with your Ethiopian food, that is what they use. I use about half whole wheat pastry flour and half teff flour. Teff gives it a wonderful chewyness.

  3. Orchid64 says:

    I so wish I could get Whey Low and reduced fat cream cheese! These look wonderful!

  4. CaSaundra says:

    These cookies are my kinda cookie–I love them with a cakey texture. Great recipe!

  5. Melissa says:

    These sound delicious! Is there anything else we can use to substitute for the Whey Low Gold and Whey Low Granular? Splenda? Nature Sweet?

    By the way, I love your recipes and use them all the time since my surgery August 26, 2010. 🙂

    1. Linda says:

      Splenda may work, but won’t give the same texture – they could be flatter and less cakey – which isn’t BAD!
      Nature Sweet granular and brown would be wonderful, too!
      Thanks for the sweet compliment. I hope you continue to find new favorites!!

      1. Melissa says:

        Yay, I can’t wait to try these! Thanks so much, Linda! 🙂

  6. Kelly says:

    Yum. These look fantastic. I do agree that the photos are gorgeous. Love the snow-like sugar coating on the top.

  7. Frugal Table says:

    Your photos are amazing! I am in the market for a new camera and would love to know what you are using.

    1. Linda says:

      Thank you for the compliment!
      I use a Cannon Rebel – http://www.the-digital-picture.com/reviews/canon-eos-400d-digital-rebel-xti-review.aspx
      I have to say I know not what I am doing! I don’t like to read manuals and get completely frustrated when I do, so it’s been through trial and error. But this one is pretty fool-proof and always takes great shots. It comes with a 50mm lens and for some of the super close-ups I have a 100mm.

  8. I love the cream cheese in this recipe, I bet it adds really fantastic flavor!

  9. Tammy says:

    Hi Linda – I was wondering if you every calculated the calories for this cookie?

    1. Linda says:

      I just added them to the recipe…thanks for the reminder!!

  10. Christy says:

    I made these with Splenda and they were very light and tasty! My stomach apparently doesn’t like molasses so we shipped the cookies to an uncle who is diabetic. But I wish I could have eaten them because they were delicious!

  11. Karin says:

    Best cookies!!!

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