Crackle Top Molasses Cookies are YUMMY!

One of the Yahoo Groups that I’ve been a member of for over 20 years is PALSCRAFT. I’m sure I’ve mentioned it in the past. It was started in 1994 and that’s the same year I joined. The owner of the list passed away a couple of months ago but the list continues on because of the strong friendships made over the years. One of the members, Peg Starkoski, posts recipes all the time, and the following one for Crackle Top Molasses Cookies is one of our favorites. I’ve altered the recipe to reduce the carbohydrate content (DH is diabetic, but still has an unrelenting sweet tooth) and they’re every bit as good as the higher carb original. 

I call these "Lower Carb Crackle Top Molasses Cookies"
“These cookies taste like gingersnaps.”

INGREDIENTS:

2/3 cup vegetable oil
1/2 cup white sugar
1/2 cup Splenda Sugar Substitute
1 egg
1/4 cup molasses
2 cups all-purpose flour
2 tsp baking soda
1 tsp ground cinnamon
1 tsp ground ginger
1/2 tsp ground cloves
1/4 cup Splenda to coat the cookie balls before baking

DIRECTIONS:

1. Preheat oven to 350.
2. In a large bowl mix oil, 1/2 cup granulated sugar and 1/2 cup of Splenda. Add egg, beat well. Stir in molasses, 2 cups flour, baking soda and spices. If necessary, add more flour to make a firm dough.
3. Shape dough into 1-1/4 inch balls. Roll in the 1/4 cup Splenda. Place 3 inches apart on an ungreased baking sheet. Bake 12 to 14 minutes or until tops crack. Remove from baking sheet and cool on rack. NOTE: I used C&H Light Sugar to roll the cookie balls in. DH doesn’t care for it as a sweetener for his coffee and I had the packets just sitting on a shelf in the pantry. I figured they’d be lower carb than regular sugar so I used them. When I’ve made these cookies previously, I rolled them in Splenda and you couldn’t tell the difference from regular sugar.  

Original recipe source: http://allrecipes.com/recipe/crackle-top-molasses-cookies/detail.aspx
 

Be safe, be well, and please be happy (these cookies should help that last one). Be sure to tell those you love that you love them.