A Friends Molasses Cookies Food

CHEWY GINGER MOLASSES COOKIES

Steps:

• Preheat the oven to 375 degrees F. Line two baking sheets with parchment paper.
• Whisk the flour, ginger, cinnamon, baking soda, cloves and salt together in a medium bowl. Set aside.
• Beat the butter and sugar together in a large bowl with an electric mixer on medium-high speed until well combined, about 3 minutes. Add the molasses and egg and beat until lighter in color, about 3 minutes. Add the flour mixture and mix on low until well blended.
• Using a tablespoon, form the dough into 1-inch balls and roll in sugar. Place each ball 2 inches apart on the prepared baking sheets. Bake until golden and crackled, 12 to 15 minutes; the cookies will still be a little soft. Baking these in 3 batches one sheet at a time gets you the nice, crackly top. The second sheet of cookies can stay on the counter until ready to bake. Form the remaining dough, roll the balls in sugar and place on the now cooled first baking sheet. Allow the cookies to cool for 5 minutes on the baking sheet, and then remove to a rack to cool completely.

MOLASSES COOKIES

Steps:

• In a medium bowl, mix together the melted margarine, 1 cup sugar, and egg until smooth. Stir in the molasses. Combine the flour, baking soda, salt, cinnamon, cloves, and ginger; blend into the molasses mixture. Cover, and chill dough for 1 hour.
• Preheat oven to 375 degrees F (190 degrees C). Roll dough into walnut sized balls, and roll them in the remaining white sugar. Place cookies 2 inches apart onto ungreased baking sheets.
• Bake for 8 to 10 minutes in the preheated oven, until tops are cracked. Cool on wire racks.

FRIENDSHIP COOKIES

Steps:

• Preheat oven 400°F.
• In a large bowl with a electric hand mixer, Blend butter and brown sugar together. Mix until creamy then add in eggs, peanut butter, oil, vanilla and molasses. Blend until creamy.
• In a bowl combine flour, oatmeal, salt, coco, baking powder, baking soda, coconut, chocolate chips, walnuts, pecans and raisins.
• Add half of the flour mixture to the butter mixture and blend well with wooden spoon. Add the rest of the flour mix and blend all together.
• With a teaspoon drop cookies on a baking stone or cookie sheet. Bake at 400F for 10 minutes then let stand for 5 minutes. But if you want a softer chewy cookie bake for 7 minutes and let stand on for 3 minutes.

SOFT MOLASSES COOKIES

Steps:

• Cream together shortening and brown sugar.
• Stir in egg and molasses and mix well.
• Fold in dry ingredients and stir.
• Cover and chill till firm (1-2 hours).
• Preheat oven to 350°.
• Roll dough into small balls and roll in white sugar.
• Place on lightly greased cookie sheet.
• Bake at 350° for 9-10 minutes.
• Leave on sheet one minute until set.
• I changed the amount of salt in here. My original recipe calls for 1 tsp of salt but that may be too much for some. A few people have made it as is (the majority) with no complaints on salt, however a few commented it was too much. I think 1/2 tsp can be used with no alterations to the recipe. I will leave it up to you either way you still WIN !

MOLASSES COOKIES

Steps:

• Preheat oven to 350 degrees.
• In a medium size bowl, mix the melted butter, 1 cup of sugar and the molasses.
• Add egg and stir until well mixed.
• In a separtate bowl, mix the flour, ginger, cinnamon, baking soda and salt.
• Gradually add to the butter mixture, stirring until a soft dough is formed.
• Shape the dough into 1-inch balls, then roll each ball in the remaining sugar.
• Bake on an ungreased baking sheet for 10 minutes.

MOLASSES COOKIES

Steps:

• Preheat oven to 375 degrees F.
• In 3-quart saucepan, melt margarine or butter over low heat. Remove saucepan from heat and, with wire whisk, beat in molasses and 1 cup sugar until blended, whisk in egg.
• With spoon, stir in flour and remaining ingredients until mixed.
• Transfer dough to medium bowl and freeze 15 minutes or until firm enough to handle. Spread remaining 1/4 cup sugar on waxed paper.
• Roll dough into 1-inch balls, roll balls in sugar to coat. Place balls, 2 1/2 inches apart, on ungreased large cookie sheet. Bake cookies 10 to 12 minutes, until cookies spread and da rken.
• Let cookies remain on cookie sheet on wire rack 1 minute to cool slightly.
• Transfer cookies to wire rack to cool completely.
• Repeat with remaining dough.
• Store cookies in tightly covered container up to 2 weeks.

MOLASSES COOKIES

Steps:

• Heat oven to 350°F.
• Combine flour, dry pudding mix, baking soda and spices. Beat shortening and brown sugar in large bowl with mixer until light and fluffy. Add egg and molasses; mix well. Gradually add flour mixture, beating well after each addition.
• Place granulated sugar in small bowl. Roll dough into 40 balls, using about 1 Tbsp. dough for each ball. Roll balls in granulated sugar until evenly coated.
• Place, 2 inches apart, on baking sheets sprayed with cooking spray.
• Bake 8 to 10 min. or until tops are cracked. Cool on baking sheet 2 min. Remove to wire racks; cool completely.

A FRIEND'S MOLASSES COOKIES

Steps:

• To your stand mixer add the butter, Crisco, brown sugar, sugar and egg on medium speed until smooth.
• Add in the molasses until fully mixed in, about 30 seconds.
• Sift the flour, baking soda, salt, cinnamon, cloves and ginger, then add it into the stand mixer on low speed until just combined.
• Cover bowl with plastic wrap and refrigerate for 1 hour.
• Preheat the oven to 375 degrees.
• Roll 2 tablespoon sized scoops of dough in coarse sugar and place on cookie sheets at least 2 inches apart.
• Bake for 10-12 minutes until the tops are cracked then cool for 5 minutes before removing gently from cookie sheets.