Desserts: Cakes, Cookies, and others

Last Editorial Review: 2/25/2009


Molasses Wheat Cookies


  • 1/2 cup granulated sugar
  • 1/2 cup + 2 tablespoons less 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, higher omega 3 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 less 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, fat free sour cream, molasses, and egg, by beating on medium speed until blended.
  2. Combine remaining dry ingredients in medium bowl with whisk and then beat into mixing bowl with margarine mixture just until cookie dough forms.
  3. Using a cookie scoop (1/8 cup leveled) drop dough 2 inches apart onto nonstick cookie sheet coated with canola cooking spray. Bake for 8 to 9 minutes or until lightly browned on the edges. Remove cookies from cookie sheet and let cool on wire rack.
  4. To make vanilla 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. Enjoy!

about 3 dozen cookies

Nutritional Information:
Per serving: 116 calories, 2 g protein, 19 g carbohydrate, 3.5 g fat, .8 g saturated fat, 6 mg cholesterol, 1 g fiber, 128 mg sodium. Calories from fat: 28 percent.

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