If you can't find whole wheat pastry flour, increase the all-purpose flour to 1 3/4 cups and use 1/4 cup whole wheat flour. Martina Webb, Sterling Heights, Michigan.
1/2 cup applesauce
1 1/4 cups sugar, divided
6 tablespoons butter, softened
1/4 cup dark molasses
1 large egg
1 cup all-purpose flour
1 cup whole wheat pastry flour
2 teaspoons baking soda
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/2 teaspoon ground ginger
1/2 teaspoon ground cloves
How to Make It
Spoon applesauce onto several layers of heavy-duty paper towels; spread to 1/2-inch thickness. Cover with additional paper towels; let stand 5 minutes. Scrape into a bowl using a rubber spatula.
Combine applesauce, 1 cup sugar, and butter; beat with a mixer at medium speed until well blended (about 3 minutes). Add molasses and egg; beat well.
Lightly spoon flours into dry measuring cups; level with a knife. Combine flours and next 5 ingredients (flours through cloves), stirring well with a whisk. Gradually add flour mixture to sugar mixture, beating until blended. Cover and freeze dough 30 minutes or until firm.
Preheat oven to 375°.
With moist hands, shape dough into 32 (1-inch) balls. Roll balls in 1/4 cup sugar. Place 3 inches apart on baking sheets coated with cooking spray. Bake at 375° for 8 to 10 minutes. Cool on pans 5 minutes. Remove from pans; cool completely on wire racks.
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These cookies taste like spiced tea! A great fall recipe. I made them according to the recipe and also found them to be soft in the middle and crispier on the edges. I did start out rolling them but then changed to dropping by spoon full in the sugar and gently rolling around. Either way they turned out looking just the same...flat. After storing these in a cookie tin, I found that all the cookies stuck together.
I love these cookies, but I do cut the sugar a bit and make heaping measurements of spices. Freezing the cooky dough is essential. I make balls, then flatten with a glass to create the shape and a more chewy cookie. If they are rounded, I find them more cakey than chewy. Try warming these and serving with vanilla ice cream and a sprinkle of raisins (or a drizzle of rum)! I recommend storing them either on a plate or separated by sheets of wax paper; otherwise, they will indeed stick together.
The best molasses cookies - crisp at the edges, but soft and chewy in the centers, and finally a cookie with enough spice. The cinnamon, ginger, and clove are wonderful. They cook flat like in the picture if you bake on the bottom rack of the oven, to answer another rater's question.
I cut the sugar to 1/2 cup and they still taste great. Cookies today are too sweet in my opinion.
The cookie is soft and tasty but doesn't look like the photo here. I pressed them down with a glass first and they still have a rounded top.