Molasses Sugar Cookies

These are decidedly not gingersnaps, but rather the light, easy, sweetheart of a cousin to them. I have a lot of home-canned jars of pears not being eaten in the pantry, so I blended some into a puree. The original recipe for these calls for a cup and a half of shortening. Ugh. I used a cup of pear puree and half a cup of butter instead. I cut the sugar down because of the added sweetness in the pears. The dough was quite sticky and the cookies turned out quite light, not greasy or guilty in the least. I considered them good enough for breakfast two days in a row. Aurelia approved.

Molasses Sugar Cookies
Adapted from Allrecipes

1 cup pear puree or applesauce
1/2 cup butter, softened
1 cup sugar
1/2 cup brown sugar
1/2 cup molasses
2 eggs
4 cups whole wheat flour
4 teaspoons baking soda
2 teaspoons ground cinnamon
1 teaspoon ground cloves
1 teaspoon ground ginger
1 teaspoon salt

Combine the pear puree, butter, sugar, eggs, and molasses together in a mixing bowl and beat well on medium speed. In a separate bowl, sift dry ingredients together, then add to the mixing bowl. Beat until all dry ingredients are incorporated. Cover the bowl and chill 3 hours or overnight.

Use a cookie scoop or form into walnut-size balls. Place on a parchment lined cookie sheet about 2 inches apart. Bake at 375 degrees F for 8-10 minutes. These cookies will stay soft, but don’t last terribly long. Eat within a couple days or freeze! Yum. Aurelia suggests making them into little sandwiches filled with greek yogurt and strawberries.


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