Cookie Basics

| January 5, 2013

Two cookie staples that belong in everyone’s baking repertoire are sugar cookies and molasses cookies.  Both are delicious, light and a wonderful addition to lunch boxes and coffee breaks.  Both of these cookies are under 75 calories a piece and are a great way to satisfy that sugar craving sensibly.

They also both pair well with ice cream, puddings and other desserts that need that proverbial “crunch” Enjoy!



sugar cookies

Photo by Lindsay b


Preheat oven to 375 degrees F.


  •  ¾ cup granulated sugar
  • 1/3 cup softened butter
  • 1 tablespoon lite corn syrup
  • 2 teaspoons pure vanilla extract
  • ½ teaspoon lemon extract
  • 1 large egg
  • 2 cups all purpose flour
  • 1 teaspoon baking powder
  • ¼ teaspoon salt


Cream sugar and butter with an electric mixer at medium speed until light and fluffy.  Add corn syrup, extracts and egg ; beat well.  Mix flour, salt and baking powder together; add to the sugar and butter mixture at low speed until well blended.

With a tablespoon, drop dough at two inch intervals on to greased cookie sheets. Bake for 8 minutes or until golden brown.  Cool on a wire rack.

Yields  approximately  36 cookies.



Preheat oven to 375 degrees F.


molasses cookies

Photo by star5112

  • 1 cup packed light brown sugar
  • ½ cup softened butter
  • ½ cup dark molasses
  • 1 large egg
  • 2-1/4 cups all purpose flour
  • 2 teaspoons baking soda
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground ginger
  • ¼ teaspoon freshly grated nutmeg
  • ¼ teaspoon salt
  • ½ cup water
  • ¼ cup granulated sugar


Beat brown sugar and butter with mixer at medium speed until light and fluffy.  Add the molasses and the egg; continue to beat well.  Combine the flour, baking soda, ginger, cinnamon, nutmeg and salt together mixing well.  Combine with sugar mixture at low speed until thoroughly blended.  Cover and freeze for 1 hour.

Place water in a small bowl and the sugar in another.  Grease hands lightly with vegetable oil.  Shape the dough into one inch balls. Dip half of the ball into the water and then dip into the sugar.

Place one inch apart, sugar side up on greased cookie sheet. Bake for 8 minutes. Cool on wire racks.

Yields approximately 45 cookies ENJOY!


Charlotte “Tish” Goldblatt