Indulge Guilt-Free: The Ultimate Recipe for Soft & Chewy Fat-Free Ginger Molasses Cookies

Embark on a delightful culinary journey with our easy recipe for fat-free ginger molasses cookies. Crafted with no butter, no shortening, no oil, and no egg yolks, these homemade treats are a testament to baking innovation. Using only simple, wholesome ingredients, we achieve a texture that’s perfectly crispy on the outside, yet wonderfully soft and delightfully chewy on the inside. Prepare to be amazed by how a healthier cookie can still deliver such an incredible burst of flavor and satisfying texture.

My initial trepidation about creating a truly delicious fat-free ginger cookie recipe was significant, largely due to past disappointments with other low-fat baked goods. However, I am thrilled to report that these cookies exceeded every expectation! They are robust, thick, and wonderfully spiced, offering a comforting warmth with every bite. The crowning glory of these cookies is their irresistible sugary, crunchy tops, providing a delightful textural contrast to the soft interior. If you cherish the warm, spicy notes that ginger brings to desserts, you’ll also adore our Classic Gingersnap Cookies, the festive Jumbo Gingerbread Men Cookies, and this comforting Easy Ginger Ale Cake. Each recipe beautifully showcases the vibrant and aromatic essence of ginger.

How to Make Delicious Fat-Free Ginger Molasses Cookies from Scratch

Crafting these delectable fat-free ginger molasses cookies from scratch is a surprisingly straightforward process. By following these simple steps, you’ll achieve perfect results every time:

1. Mix Wet Ingredients: In a large mixing bowl, combine the brown sugar, unsweetened applesauce, rich molasses, finely grated fresh ginger, and egg whites. Whisk these ingredients thoroughly until the mixture is smooth and well-integrated. This initial step lays the foundation for the cookies’ moisture and flavor profile.
2. Sift Dry Ingredients: In a separate bowl, sift together the all-purpose flour, baking soda, salt, ground cinnamon, allspice, nutmeg, black pepper, and ground cloves. Sifting is crucial for aerating the flour and ensuring all the spices are evenly distributed, preventing lumps in your final dough.
3. Combine Mixtures: Gradually add the sifted dry ingredients into the wet mixture. Mix carefully, either by hand or with a stand mixer on low speed, until the ingredients are just combined. Be careful not to overmix, as this can lead to tough cookies.
4. Stir in Candied Ginger: Gently fold in the finely chopped candied ginger. This adds an extra layer of intense ginger flavor and a wonderful chewy texture throughout the cookies.
5. Chill Dough: Cover the dough and refrigerate it for at least 3 hours. Chilling is a critical step for this fat-free recipe, as it firms up the sticky dough, making it much easier to handle and roll. It also allows the flavors to meld beautifully.
6. Roll Dough Balls: Once chilled, scoop out small, uniform portions of the dough. Roll each portion into a small ball, then coat them generously in a bowl of cinnamon sugar. This creates those signature sugary, crunchy tops we adore.
7. Bake to Perfection: Place the coated dough balls onto a baking tray lined with parchment paper, leaving enough space between each. Bake at 350°F (175°C) for 13-15 minutes, or until the edges are set and slightly firm. The centers should still be soft. Allow them to cool on the baking sheet for a few minutes before transferring to a wire rack.

What is the Difference Between Ginger Cookies and Molasses Cookies?

While often used interchangeably or together, traditional ginger cookies (gingersnaps) are generally known for their crisp texture, often producing a satisfying “snap” when broken. They typically feature a strong, spicy ginger flavor. Molasses cookies, on the other hand, are celebrated for their soft, chewy consistency and rich, deep, caramel-like flavor derived primarily from molasses. This recipe cleverly combines the best of both worlds, offering the robust spice of ginger and the delightful chewiness that molasses imparts, all while achieving a fat-free profile.

What Molasses is Best for Cookies and Baking?

For most cookie recipes, and especially for these ginger molasses cookies, I highly recommend using molasses labeled as “light,” “mild,” or “baking molasses.” These types retain a higher sugar content and a less intense flavor compared to darker varieties like blackstrap molasses. Their sweetness and nuanced flavor are perfect for creating a balanced cookie without overwhelming the delicate spice blend. Blackstrap molasses, while nutrient-rich, is much stronger and slightly bitter, making it more suitable for savory dishes or in small quantities for very robust baked goods.

Why Do You Put Molasses in Cookies? What is the Purpose?

Molasses serves several crucial purposes in cookie baking, extending far beyond just sweetness. Firstly, it contributes a unique depth of flavor, a rich, slightly smoky sweetness that granulated sugar alone cannot provide. Secondly, molasses is a humectant, meaning it attracts and holds moisture, which is key to making these cookies wonderfully soft and chewy. It helps prevent them from drying out too quickly. Thirdly, it imparts a beautiful, deep brown color to the cookies through the Maillard reaction during baking. In fat-free recipes like this one, molasses is particularly invaluable as it helps compensate for the moisture and richness typically provided by fats like butter or oil, ensuring a tender crumb and delightful texture.

Why Are My Cookies Hard After Baking? How to Soften Hard Cookies?

Cookies becoming hard after baking is a common baking dilemma, often stemming from two primary culprits: overbaking or improper ingredient measurement. Overbaking leads to excessive moisture evaporation, resulting in a dry, brittle texture. It can be particularly tricky to judge the doneness of ginger molasses cookies due to their naturally deep brown color. Inaccurate measuring of dry ingredients, especially flour, can also throw off the moisture balance, making cookies dense and hard. Luckily, there are a few effective methods to revive hard cookies:

1. Microwave with a Damp Paper Towel: Place a few hard cookies on a microwave-safe plate. Lightly dampen a paper towel (don’t soak it) and place it over or next to the cookies. Microwave on high for 10-15 seconds. The steam from the paper towel will reintroduce moisture, softening the cookies. Be careful not to overheat, as this can make them tough.
2. The Bread Slice Method (My Favorite): This is a classic and highly effective technique for softening a batch of hard cookies. Simply place the cookies in an airtight container or cookie jar with a slice of fresh bread (any type works, but plain white bread is ideal). Seal the container and leave it overnight. The cookies will absorb moisture from the bread, becoming soft and chewy again. By morning, the bread slice will have become hard, having sacrificed its moisture to the cookies. This method works beautifully without altering the cookies’ flavor.
3. Apple Slice Method: Similar to the bread method, you can use a few apple slices in an airtight container. The apple will also release moisture into the cookies, softening them. Remember to remove the apple slices after a day or two to prevent mold.

To avoid hard cookies in the first place, always pay close attention to baking times, use an oven thermometer to ensure accurate temperature, and measure ingredients precisely, especially flour, preferably by weight.

Delightful Variations for Soft and Chewy Ginger Molasses Cookies

While this fat-free ginger molasses cookie recipe is fantastic as is, it also lends itself beautifully to creative variations. Feel free to experiment and customize them to your personal taste:

• Adjust the Amount of Spices: The beauty of homemade cookies is tailoring them to your palate. If you love an extra kick, increase the ginger, cinnamon, or cloves. For a milder flavor, slightly reduce the quantities.
• Add Cardamom Powder: For an additional layer of exotic, aromatic spice, incorporate about ½ teaspoon of ground cardamom into the dry ingredients. It pairs wonderfully with ginger and molasses.
• Include Finely Chopped Nuts: Enhance the texture and add a nutty flavor by mixing in about ¼ to ½ cup of finely chopped walnuts, pecans, cashews, or almonds. Ensure they are finely chopped to prevent the dough from tearing.
• Fold in Dried Fruit: For a chewy and fruity twist, stir in about ¼ to ½ cup of finely chopped dried fruit such as raisins, cranberries, or dried cherries. These add a pleasant sweetness and chewiness.
• Add a Luscious Frosting: Once the cookies have cooled completely, elevate them with a creamy frosting. Our Best Cream Cheese Frosting or a decadent Brown Sugar Frosting would be exquisite choices.

Essential Tips and Techniques for Perfect Fat-Free Ginger Molasses Cookies

Achieving the perfect fat-free ginger molasses cookies requires attention to a few key details. These tips and techniques will ensure your cookies are nothing short of superb:

• Choose the Right Applesauce: The applesauce in this recipe acts as a crucial fat substitute, providing moisture and binding. It’s essential to use unsweetened and thick applesauce. Many bakers find that baby food applesauce, such as Gerber’s, has a consistently thicker consistency compared to regular applesauce jars found in the baking aisle. This thicker consistency is vital for the dough’s structure.
• Embrace the Sticky Dough: This fat-free dough will naturally be stickier than traditional cookie doughs that contain butter or oil. Resist the urge to add additional flour, as this will result in dry, tough cookies. The stickiness is normal and expected.
• Prioritize Chilling the Dough: Chilling the dough for at least 3 hours is not optional; it’s absolutely crucial. This step allows the ingredients to fully hydrate, the flavors to meld, and the dough to firm up, making it significantly easier to handle, roll, and prevent excessive spreading during baking. Cold dough leads to chewier cookies.
• Understand Color Variations: The final color of your baked cookies can vary, ranging from lighter to darker brown. This is influenced by several factors: whether you use dark brown sugar versus light brown sugar, the amount of spices added (more spices generally result in a darker appearance), and even different brands of molasses. Rest assured, regardless of the precise shade, your cookies will still taste superb if the recipe is followed.
• Insist on Fresh Ginger: While ground ginger is convenient, nothing compares to the vibrant aroma and strong, potent, zesty taste that freshly grated ginger brings to these cookies. It truly makes a significant difference in the flavor profile.
• Use Only Egg Whites: This recipe specifically calls for egg whites, and it’s important not to substitute them with whole eggs. Egg yolks contain fat and cholesterol, which we are intentionally avoiding in this fat-free recipe. Egg whites provide structure and act as a binder without adding unwanted fat or changing the batter’s intended consistency.
• Don’t Skip the Candied Ginger: The finely chopped candied ginger is a star ingredient here. It not only adds an intense burst of sweet and spicy ginger flavor but also significantly enhances the chewy texture of the cookies, creating delightful pockets of concentrated ginger goodness.
• Baking Soda Only: This recipe exclusively uses baking soda; baking powder is not required. Do not substitute baking powder for baking soda, as they react differently and will affect the leavening and texture of your cookies. Baking soda reacts with the acidic components in molasses and brown sugar to create the necessary lift.
• Stick with Brown Sugar: Brown sugar is a key factor in achieving the perfect chewy texture and rich flavor in these cookies. Its molasses content contributes moisture and depth. Substituting with granulated sugar will result in a crisper, less chewy cookie. If you’re out of brown sugar, you can easily make homemade brown sugar with granulated sugar and molasses.
• Molasses is Irreplaceable: Molasses cannot be effectively replaced with maple syrup or other liquid sweeteners. Molasses has a unique flavor, thicker consistency, and specific chemical properties that contribute to the color, chewiness, and overall profile of these cookies in a way that other syrups simply cannot replicate.
• Where to Buy Candied Ginger: Finely chopped candied ginger (also known as crystallized ginger) can typically be found at most larger grocery stores like Jewel, Target, or Walmart. It’s also readily available for purchase online at retailers such as Amazon.

Optimal Storage for Homemade Ginger Molasses Cookies

Proper storage is essential to maintain the freshness and delightful texture of your homemade ginger molasses cookies. Here’s how to keep them at their best:

• Room Temperature: Store baked cookies in an airtight container at room temperature for up to 5 days. This will help them retain their soft and chewy texture.
• Refrigerate: For extended freshness, you can refrigerate them in a covered box or container for about 1 week. Bring them to room temperature or gently warm them before serving for the best experience.
• Freeze Baked Cookies: Place completely cooled cookies in a single layer on a baking sheet and flash freeze them for about 30 minutes. Once solid, transfer them to a freezer-safe bag or airtight container. They will keep well for up to 1 month. Thaw at room temperature when you’re ready to enjoy.
• Freeze Unbaked Dough: You can also scoop and roll the dough balls (without the cinnamon sugar coating) and freeze them on a baking sheet. Once frozen, transfer to a freezer bag. When ready to bake, let them sit at room temperature for 15-20 minutes, then roll in cinnamon sugar and bake as directed, adding a few extra minutes to the baking time if needed.

Explore More Spiced Cookie Recipes

If you’re a fan of warm, aromatic spices in your baked goods, be sure to check out these other fantastic cookie recipes:

• Cinnamon Crinkle Cookies
• Easy Cake Mix Gingerbread Cookies
• Mexican Hot Chocolate Cookies (with Cake Mix)
• Caramel Snickerdoodle Cookies
• Classic Snickerdoodles Cookies
• Churro Cookies

Recipe

Fat-Free Ginger Molasses Cookies

Abeer Rizvi

This easy fat-free ginger molasses cookie recipe requires no butter, shortening, oil, or egg yolks, yet delivers perfectly crispy-on-the-outside and soft-and-chewy-on-the-inside cookies. A delicious, guilt-free treat!

4.43 from 7 ratings

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Prep Time

10 minutes
mins

Cook Time

15 minutes
mins

Chill time

3 hours
hrs

Total Time

3 hours
hrs
25 minutes
mins

Course
Cookies, Dessert

Cuisine
American

Servings

24
cookies

Calories

126
kcal

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Ingredients

  

• 1 cup Brown sugar
• ¼ cup Applesauce Use unsweetened, thick baby food applesauce
• ⅓ cup Molasses
• 1 tablespoon Ginger Finely grated fresh ginger
• 2 Large egg whites
• 2¼ cups All-purpose flour
• 1 teaspoon Baking soda
• ½ teaspoon Salt
• 1 tablespoon Ground cinnamon
• ¼ teaspoon Allspice
• ¼ teaspoon Ground nutmeg
• ¼ teaspoon Black pepper
• ⅛ teaspoon Ground cloves
• ¼ cup Finely chopped candied ginger
• 1 cup Additional granulated sugar mixed with 1 tablespoon ground cinnamon For rolling cookie dough balls

Instructions

 

• In a large mixing bowl, combine brown sugar, applesauce, molasses, and finely grated fresh ginger. Mix thoroughly until the mixture is smooth and well-blended.
• Add the two large egg whites to the wet mixture and mix again until fully incorporated.
• In a separate, medium-sized bowl, sift together the all-purpose flour, baking soda, salt, ground cinnamon, allspice, nutmeg, black pepper, and ground cloves. This ensures even distribution of dry ingredients.
• Gradually add the sifted dry mixture into the wet mixture. Mix until just combined, being careful not to overmix the dough.
• Gently stir in the finely chopped candied ginger.
• Cover the dough tightly and chill it in the refrigerator for a minimum of 3 hours. This step is crucial for manageability and flavor development.
• Preheat your oven to 350°F (175°C). Once the dough is chilled, scoop out small, uniform portions and roll them into balls. In a separate shallow bowl, mix 1 cup granulated sugar with 1 tablespoon ground cinnamon. Roll each dough ball generously in this cinnamon sugar mixture and place them on a baking tray lined with parchment paper, spacing them about 2 inches apart.
• Bake for 13-15 minutes, or until the edges of the cookies are set and lightly golden, but the centers still appear soft. Remove from the oven and let them cool on the baking tray for a few minutes before transferring them to a wire rack to cool completely. Enjoy your wonderfully soft and chewy fat-free ginger molasses cookies!

Notes

• For best results, please read all the detailed tips and techniques provided above before you begin baking.
• Store these delicious cookies in an airtight container at room temperature for up to 5 days to maintain their freshness and chewiness.
• This recipe is a delightful adaptation. It’s slightly modified from David Lebovitz’s recipe, which itself was modified from Ina Garten (The Barefoot Contessa). I’ve further fine-tuned it by adjusting the spices to perfectly suit a balanced taste, ensuring a fat-free yet flavorful experience.

Nutrition

Calories:
126
kcal


Carbohydrates:
30
g


Protein:
1
g


Sodium:
105
mg


Potassium:
95
mg


Sugar:
21
g


Calcium:
21
mg


Iron:
0.8
mg

An automated tool is used to calculate the nutritional information. As such, I cannot guarantee the accuracy of the nutritional information provided for any recipe on this site.

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