Chewy Molasses Cookies
2 cups all-purpose flour
1. In a medium bowl, whisk flour, baking soda, salt, cinnamon, cloves and ginger. 2. In a large mixing bowl, whisk egg white, 1 cup sugar, fruit puree, oil and molasses. Add dry ingredients and stir gently until combined. Cover with plastic wrap and refrigerate until firm, at least 2 hours or overnight. 3. Preheat oven to 375°F. Coat 2 baking sheets with nonstick spray or line them with parchment paper. 4. Place remaining 1/4 cup sugar in a shallow dish. Scoop out dough by the scant tablespoonful and, with lightly oiled hands, roll into 1-inch balls. Roll balls in sugar and place 2 inches apart on prepared baking sheets. 5. Bake cookies, 1 sheet at a time, for 10 to 15 minutes, or until golden on the bottom. Transfer to a wire rack to cool. (The cookies will keep for up to 4 days in a tightly covered cookie tin. Freeze for longer storage.)
Contributor: Eating Well, September 1997
Yield: 24 servings
Preparation Time: 0:00
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