Sugar Babies Molasses Cookies

Recently I stopped in to visit my sister while I was in Kingston and I knew that I wanted to take a special treat to her. With the weather still being on the chilly side, I wanted to make her a chewy, spicy cookie that would be sure to warm her up on her last few weeks of university. These chewy molasses cookies were perfect because of one little ingredient that made them so much better...

Sugar Babies!

I love these candies and often pick up a box while I'm in the United States. I found this recipe on the Sugar Babies website and it turned out really good. They were a little more crunchy than chewy, so when I make these again, I'm going to lower the baking time.

What you'll need:
3 cups Flour
1 tsp Baking Soda
1/2 tsp Salt
1 1/2 tsp Ground Cinnamon
1 tsp Ground Ginger
1/2 tsp Ground Cloves
1/2 tsp Ground Nutmeg
1/2 tsp Ground Allspice
1 stick (4 oz) Butter, room temperature
3/4 cup Brown Sugar
1/4 cup Sugar
1 Egg
1/2 cup Molasses
1 tbsp Corn Syrup
5 bags of Sugar Babies (1.7 oz bags)
1/2 cup Sugar for garnish

Preheat oven to 375° and spray a cookie sheet with nonstick spray.

In a small bowl combine flour, baking soda and spices. Set aside.

In a large bowl, cream together the butter, sugar and brown sugar. Beat in egg, molasses and corn syrup until smooth.

Add the dry ingredients to the wet ones and mix thoroughly.

Fold in the Sugar Babies.

Roll 1-inch balls of cookie dough in hands and place on the prepared cookie sheet, setting them 2 inches apart.

Place 1/2 cup of sugar in a small dish. Wet the bottom of a drinking glass. Dip the bottom of the glass into the sugar.

Use the sugar coated glass to flatten the cookies. Dip the glass in the sugar again after flattening each cookie. Cookies should be about 1/2 inch thick.

Bake for 10-12 minutes. Don't be surprised if your Sugar Babies melt like mine did on the pan. Cool for 5 minutes before removing from cookie sheet. Next time I might line the baking sheet with parchment to make the clean up easier afterwards.

The best bites are the ones that have the chewy Sugar Babies in them. Yum!

This recipe makes about 24 large cookies.

Printable Version

Trail Mix Applesauce Cookies

I have said it in the past and I'll say it again: I love Enjoy Life Trail Mix! For a nut allergy person like me, this is a great wholesome and delicious snack. So what better than to make this into Trail Mix Applesauce Cookies! They are sweet, crunchy and nutty without actually using nuts. The texture of the cookie part is more spongy than chewy, but the trail mix makes up for the dough not being so dense.

The hardest part about making these cookies is resisting the urge to eat too much of the trail mix while I'm making these.

The raisins are too tempting as well. Chewy and sweet...I can never get enough of these. A great addition to the cookies to make them extra sweet without adding a ton of refined sugar.

What you'll need:
1 cup Flour
1 tsp Cinnamon
1 tsp Baking Soda
1/2 tsp Salt
1 cup Quick Oats
1 cup Unsweetened Applesauce
2 Eggs
1/4 cup Vegetable Oil
1 tsp Vanilla Extract
1/2 Trail Mix (I used Enjoy Life's Nut Free Mountain Trail Mix)
1/2 cup Raisins

Preheat oven to 375°F

In a large bowl, mix the flour, cinnamon, baking soda, salt and oats in a bowl.

In a medium bowl, mix applesauce, eggs, vegetable oil and vanilla extract.

Mix wet ingredients into dry ingredients. 

Stir in trail mix and raisins.

Drop spoonfuls of the dough onto a parchment lined baking sheet. Bake for 8-10 minutes.

Allow the cookies to cool on a drying rack.

Enjoy with a big glass of milk! I know you'll be back for seconds :)

Makes about 24 cookies.

Printable Version
Nutritional Information