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Pear Sweetened Spiced Molasses Cookies

3 Reviews

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These delightful fall cookies are reminiscent of a classic soft molasses cookie, but are made with less than half of the sugar in a typical recipe. Pear puree stands in for much of the sugar, adding a wonderfully unique pear flavor to the cookies, along with fiber, vitamins, and minerals. Bake off a batch of these tender cookies and store the extras in the refrigerator for packing into lunches or for after school snacks.
  • 6 tablespoons unsalted butter, melted
  • ¼ cup packed light brown sugar
  • 1 egg
  • 1 cup pear puree (from about 2 ripe USA Pears, such as Red or Green Bartlett, diced and
  • pureed in a blender until smooth)
  • ¼ cup molasses
  • 2 ¼ cups whole wheat pastry flour
  • 1 teaspoon cinnamon
  • 1 teaspoon ground ginger
  • ½ teaspoon cloves
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • granulated sugar, for rolling

In a large bowl, combine melted butter and brown sugar and whisk to combine. Add egg, one cup of the pear puree, and molasses and whisk again until smooth. In a second bowl, combine the flour, spices, baking powder, and salt, and stir to mix. Add the dry ingredients to the wet and  stir until the mixture comes together to form a soft dough. Refrigerate the dough until firm, at least one hour.

When you are ready to bake the cookies, preheat the oven to 375 degrees. Prepare a small bowl of granulated sugar for rolling the cookies. Roll the chilled dough into 1 ½ inch balls and roll in the granulated sugar, placing the cookies onto greased baking sheets as you go. Lastly, flatten the cookies slightly with the bottom of a drinking glass that has been dipped in the remaining sugar to prevent sticking. Bake the cookies for 11-13 minutes, rotating once during cooking. Allow to cool before removing from pans.

  • Serving Size: 1 Cookie
  • Calories: 210
  • Carbohydrates: 36g
  • Protein: 4g

4 Comments » for Pear Sweetened Spiced Molasses Cookies
  1. Rae says:

    These were terrible. I literally had to throw them all out. Of course I had doubled the recipe as I had lots of pears. The only thing that I didn’t add was the salt ( didn’t realize I had used unsalted butter. I did use half regular flour- I think they would have been even worse if I had used all whole wheat. Did not look flat like picture- were cake like and had to be cooked about twice as long as called for. Needed to be sweeter. Anyhow, will definitely not make these again. I do not recommend.

  2. Catherine maxey says:

    Good recipe. Tasted great.

  3. Esther says:

    Pretty tasty, but the texture is very cakey, and it really needs to bake longer than the recipe states, or the cookies will be gooey inside.

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