Iced Molasses Cookies

Looking for an easy dessert using Yoplait® yogurt and molasses? Then check out these delicious cookies that are topped with icing.

–

Save & Share

Servings 72

false

( 2 ) Ratings

2 Ratings

5 Stars

4 Stars 50%

3 Stars 50%

2 Stars

1 Stars

Member Reviews ( 1 )

f47340ff-afbd-455f-b4a2-5a31b80e5013

ingredients 14
Prep Time 40 min
Total Time 2 hr 0 min

Ingredients

Cookies

1: cup granulated sugar

1/2: cup molasses

1/4: cup butter or margarine, softened

1: egg

1 1/2: cups all-purpose flour

1 1/2: cups whole wheat flour

1: Tbsp finely chopped crystallized ginger

1: tsp baking soda

1: tsp ground ginger

1: tsp ground cinnamon

1/2: tsp salt

1: cup Yoplait® 99% Fat Free creamy vanilla or plain yogurt (from 2-lb container)

Icing

3: cups powdered sugar

1/3: cup Yoplait® 99% Fat Free creamy vanilla or plain* yogurt (from 2-lb container)

SAVE ON THIS RECIPE!

LOCATION

More stores

See all sales

Weekly specials and coupons may include store name, location, name of the offer, an image, value of the discount, and sale end date. We cannot guarantee that all data will be accurate at all times. You assume the responsibility to review the offers carefully on how you may use and redeem the coupons and other promotions. Please check with the merchant to verify price and availability of the product. Promotions are subject to termination or change at any time.

Directions

1 Heat oven to 375°F. In large bowl, mix granulated sugar, molasses, butter and egg. Stir in remaining cookies ingredients until well blended.
2 With small cookie scoop or by rounded teaspoonfuls, scoop dough 2 inches apart onto ungreased cookie sheet.
3 Bake 8-10 min or until set. Cool 2 min; remove from cookie sheets to cooling rack. Cool completely, about 30 min.
4 In small bowl, mix powdered sugar and 1/3 cup yogurt until smooth. Spread icing over cookies.

EXPERT TIPS

toggle

Expert Tips

*If using plain yogurt, stir in 1/2 tsp vanilla to make frosting.

Using yogurt in both the cookies and icing greatly reduces the fat in these yummy, cake-like cookies.

If the icing is a little thick, stir in additional yogurt, 1 tsp at a time, until of desired spreading consistency.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Cookie

Calories: 70
Calories from Fat: 10),

% Daily Value

Total Fat: 1g; 1%
(Saturated Fat 0g, 0% Trans Fat 0g 0% ),
Cholesterol: 0mg; 0%;
Sodium: 45mg; 45%;
Total Carbohydrate: 14g; 14%
(Dietary Fiber 0g 0% Sugars 10g 10% ),
Protein: 1g; 1%

% Daily Value*:

Vitamin A: 0%;
Vitamin C: 0%;
Calcium: 0%;
Iron: 0%;

Exchanges:

1 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 0 Fat;

Carbohydrate Choices:

*Percent Daily Values are based on a 2,000 calorie diet.

Review & Comments

Write a Review

davidgebel

report Posted Feb. 9, 2009 11:18 AM

This is a good and simple to make cookie. Soft and tasty. I suggest beating the sugars, egg and butter very well first, then adding the yogurt, then the flour gradually. The crystalized ginger, chopped very fine, adds a nice zing - I found mine at my natural foods store, sold by bulk weight, so I only had to buy as much as I needed. Next time, I'd even increase it to 2 Tablespoons, since I like the strong flavor bits throughout the cookie. I added the extra I had, and some powdered ginger, to the frosting. The frosting in the recipe to me was much too much in quantity and too thin. I suggest starting with 2 cups max of powdered sugar, and add yogurt until you get the thickness you like. After frosting, let them sit out several hours to harden the icing completely, making storing them much easier.