By: The Food Hunter
It recently occurred to me that although I love molasses cookies the only time they cross my mind is from late October through December. There's something about the light brown crinkle topped cookies that puts me in the mood for the holidays.
Always looking to lighten up a recipe, but never willing to comprise on taste I decided to experiment with replacing some of the butter in molasses cookies with Greek yogurt. The result was a softer, chewier and tastier cookie, than normal and one I found irresistible.
The next time you are hankering for a molasses cookie I suggest you give these a try.
Greek Yogurt Molasses Cookies
1/2 cup unsalted butter
1/4 cup Stonyfield Greek Yogurt
1 cup sugar
1/4 cup molasses
2 1/4 teaspoons baking soda
1 teaspoon salt
1 1/4 teaspoons cinnamon
1 1/4 teaspoons ground cloves
1 teaspoon ground ginger
2 large eggs
3 1/2 cups King Arthur all-purpose flour
In a large mixing bowl, cream together the butter and sugar until light and fluffy, about 3 mins. Add the molasses and continue mixing. Add the baking soda, salt, and spices. Add the eggs one at a time, beating well after each addition. Scrape down the sides of the bowl. Stir in the flour.
Preheat the oven to 350°F. Lightly grease a baking sheet. Scoop dough into balls and roll them in granulated sugar. Bake for 10-12 minutes. Remove to a cooling rack before eating.
I have an ongoing relationship with Stonyfield as a member of the Clean Plate Club. I receive product, coupons and compensation for posts featuring their products. As always, all opinions are 100% my own