Low Sodium Molasses Cookies
Experience the warm, spiced indulgence of *Low Sodium Molasses Cookies*, a perfect treat for anyone seeking classic cookie flavors with a lower salt content. Crafted with unsalted butter, rich unsulphured molasses, and a medley of aromatic spices like ginger, cinnamon, cloves, and nutmeg, these cookies deliver a delightful balance of sweetness and spice. Featuring a soft, chewy texture and a sparkling sugar coating, they’re ideal for dessert or pairing with a cup of tea. With just 15 minutes of prep and a quick bake time, this easy-to-follow recipe yields a batch of 24 cookies that are sure to impress. Whether you’re watching your sodium intake or simply craving the nostalgic taste of homemade molasses cookies, these low-sodium delights are the perfect choice for a guilt-free treat!
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Recipe Information
Ingredients
- 0.75 cup unsalted butter, softened
- 1 cup light brown sugar, packed
- 0.5 cup unsulphured molasses
- 1 large egg
- 1 teaspoon vanilla extract
- 2.5 cups all-purpose flour
- 2 teaspoons baking soda
- 1 teaspoon ground ginger
- 1 teaspoon ground cinnamon
- 0.5 teaspoon ground cloves
- 0.25 teaspoon ground nutmeg
- 0.25 cup granulated sugar (for rolling)
Instructions
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a large bowl, cream together the softened butter and light brown sugar until light and fluffy, about 2-3 minutes.
Add the molasses, egg, and vanilla extract to the butter mixture, and beat well to combine.
In another bowl, whisk together the flour, baking soda, ground ginger, ground cinnamon, ground cloves, and ground nutmeg.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
Scoop tablespoon-sized portions of the dough and roll them into balls.
Roll each dough ball in the granulated sugar to coat.
Place the dough balls on the prepared baking sheet, leaving about 2 inches between each cookie to allow for spreading.
Bake in the preheated oven for 8-10 minutes, or until the edges are set but the center is still soft.
Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Nutrition Facts
Calories |
3770 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 152.2 g | 195% | |
| Saturated Fat | 93.2 g | 466% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 574 mg | 191% | |
| Sodium | 2727 mg | 119% | |
| Total Carbohydrate | 570.4 g | 207% | |
| Dietary Fiber | 10.2 g | 36% | |
| Total Sugars | 329.8 g | ||
| Protein | 39.3 g | 79% | |
| Vitamin D | 1.0 mcg | 5% | |
| Calcium | 555 mg | 43% | |
| Iron | 22.5 mg | 125% | |
| Potassium | 2493 mg | 53% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
