Whole Foods Market Molasses Gingerbread Cookies

Whole Foods Market Molasses Gingerbread Cookies
Contributor
Whole Foods Market Molasses Gingerbread Cookies
Whole Foods Market
Whole Foods Market Molasses Gingerbread Cookies

The holidays are the perfect time to whip up a batch of these cookies from Whole Foods Market. Spiced with cinnamon, ginger, cloves, allspice, and grated orange zest, these cookies are perfect for dunking in a mug of hot cocoa.

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24
Servings
86
Calories Per Serving
Deliver Ingredients

Ingredients

  • 2¼  Cups  all-purpose flour
  • 2  Teaspoons  baking soda
  • ½  Teaspoon  fine sea salt
  • 1½  Teaspoon  cinnamon, such as Whole Foods Market Organic Fair Trade Ceylon Cinnamon
  • 1  Teaspoon  ginger, such as Whole Foods Market Organic Fair Trade Ginger
  • ¾  Teaspoon  ground cloves, such as Whole Foods Market Organic Fair Trade Ground Cloves
  • ¾  Teaspoon  allspice, such as 365 Everyday Value Organic Allspice Ground
  • ¾  Cup  (1 1/2 sticks) unsalted butter, at room temperature
  • ½  Cup  packed brown sugar
  • ½  Cup  plus 1/3 cup granulated sugar
  • eggs
  • 1  Teaspoon  pure vanilla extract
  • 1/3  Cup  unsulphured molasses
  • 2  Teaspoons  grated orange zest

Directions

Preheat the oven to 375 degrees. In a medium bowl, whisk together the flour, baking soda, salt, cinnamon, ginger, cloves, and allspice; set aside.

In a large bowl, cream together the butter, brown sugar, and ½ cup of the granulated sugar with an electric mixer on medium speed until light and fluffy, scraping down sides of bowl with a rubber spatula. Add the egg, vanilla, and molasses and beat until combined. Continue to beat the butter on low speed while adding the flour mixture, just until combined.

Combine the remaining cup granulated sugar and orange zest in a shallow bowl. To form each cookie, roll about 2 tablespoons of the dough into a 1 ½-inch ball, then roll in sugar mixture and transfer to ungreased baking sheets, spacing cookies about 2 inches apart. Bake until the outer edges begin to set and the centers are soft and puffy, 10 to 12 minutes. Cool for 2 to 3 minutes then transfer the cookies to cooling racks and let them cool completely.

Nutritional Facts

Total Fat
1g
1%
Sugar
2g
2%
Carbohydrate, by difference
17g
13%
Protein
2g
4%
Calcium, Ca
5mg
1%
Choline, total
2mg
0%
Fiber, total dietary
1g
4%
Folate, total
37µg
9%
Iron, Fe
1mg
6%
Magnesium, Mg
4mg
1%
Niacin
1mg
7%
Phosphorus, P
22mg
3%
Selenium, Se
6µg
11%
Sodium, Na
23mg
2%
Water
3g
0%

Molasses Shopping Tip

There are 3 types of sugarcane molasses: light, dark, and blackstrap which come from the first, second, and third boiling of sugar syrup, respectively. Each boiling results in less sweetness and more bitterness.

Molasses Cooking Tip

Molasses is often called for in baking recipes, but if you don't have any you can often substitute ¾-cup firmly-packed brown sugar for 1 cup molasses.