Recipe Image

Pear Sweetened Spiced Molasses Cookies

15
Prep Time
12
Cook Time
12
Servings
These delightful fall cookies are reminiscent of a classic soft molasses cookie, but are made with less than half of the sugar in a typical recipe. Pear puree stands in for much of the sugar, adding a wonderfully unique pear flavor to the cookies, along with fiber, vitamins, and minerals. Bake off a batch of these tender cookies and store the extras in the refrigerator for packing into lunches or for after school snacks.
INGREDIENTS
  • 6 tablespoons unsalted butter, melted
  • ¼ cup packed light brown sugar
  • 1 egg
  • 1 cup pear puree (from about 2 ripe USA Pears, such as Red or Green Bartlett, diced and
  • pureed in a blender until smooth)
  • ¼ cup molasses
  • 2 ¼ cups whole wheat pastry flour
  • 1 teaspoon cinnamon
  • 1 teaspoon ground ginger
  • ½ teaspoon cloves
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • granulated sugar, for rolling
DIRECTIONS

In a large bowl, combine melted butter and brown sugar and whisk to combine. Add egg, one cup of the pear puree, and molasses and whisk again until smooth. In a second bowl, combine the flour, spices, baking powder, and salt, and stir to mix. Add the dry ingredients to the wet and  stir until the mixture comes together to form a soft dough. Refrigerate the dough until firm, at least one hour.

When you are ready to bake the cookies, preheat the oven to 375 degrees. Prepare a small bowl of granulated sugar for rolling the cookies. Roll the chilled dough into 1 ½ inch balls and roll in the granulated sugar, placing the cookies onto greased baking sheets as you go. Lastly, flatten the cookies slightly with the bottom of a drinking glass that has been dipped in the remaining sugar to prevent sticking. Bake the cookies for 11-13 minutes, rotating once during cooking. Allow to cool before removing from pans.

NUTRITION
  • Serving Size: 1 Cookie
  • Calories: 210
  • Carbohydrate: 36g
  • Dietary Fiber: 3g
  • Protein: 4g

1 Comment » for Pear Sweetened Spiced Molasses Cookies
  1. Esther says:

    Pretty tasty, but the texture is very cakey, and it really needs to bake longer than the recipe states, or the cookies will be gooey inside.

Review This Recipe

Your email address will not be published. Required fields are marked *

*

*