Molasses Crackle Cookies

Cooking Light
3 dozen (serving size: 1 cookie)


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1/3 cup flaxseed
2 cups all-purpose flour
2 teaspoons baking soda
1 1/4 teaspoons ground cinnamon
1/2 teaspoon salt
1/2 teaspoon ground cloves
1/2 teaspoon ground ginger
1 1/3 cups sugar, divided
1/2 cup unsweetened apple butter spread (such as Tap 'n Apple)
1/4 cup molasses
2 tablespoons vegetable oil
1 large egg white
Cooking spray
1 tablespoon flaxseed


Place 1/3 cup flaxseed in a blender or clean coffee grinder, and process until ground to measure 1/2 cup meal. Lightly spoon the flour into dry measuring cups, and level with a knife. Combine flaxseed meal, flour, and the next 5 ingredients (flour through ginger); stir with a whisk. Combine 1 cup sugar, apple butter, molasses, oil, and egg white, and stir with a whisk. Add to flour mixture, stirring just until moist. Cover bowl with a sheet of heavy-duty plastic wrap; place bowl in freezer 1 hour.

Preheat oven to 350°.

Lightly coat hands with cooking spray. Shape dough into 36 balls, about 1 tablespoon each. Combine 1/3 cup sugar and 1 tablespoon flaxseed in a small bowl; roll balls in the sugar mixture. Place 2 inches apart on baking sheets coated with cooking spray. Bake at 350° for 13 minutes or until golden. Cool for 5 minutes on pans. Remove the cookies from pans, and cool completely on wire racks.

Note: This cookie dough freezes well. Make dough and shape into a large ball; freeze the ball in a zip-top plastic freezer bag. When ready to use, thaw dough completely in refrigerator. Sharpe, coat, and bake as instructed.

Created date

February 2003

Nutritional Information

Calories 80
Caloriesfromfat 19 %
Fat 1.7 g
Satfat 0.2 g
Monofat 0.4 g
Polyfat 1 g
Protein 1.2 g
Carbohydrate 15.9 g
Fiber 0.6 g
Cholesterol 0.0 mg
Iron 0.7 mg
Sodium 106 mg
Calcium 12 mg