Chewy Molasses Sugar Cookies Food

CHEWY MOLASSES SUGAR COOKIES

Steps:

• With a standing mixer or hand mixer, cream the butter, granulated sugar, and brown sugar together until light and fluffy.
• Add in the molasses and the egg, and beat the dough until well combined.
• Add in flour, baking soda, salt, ginger, cinnamon and cloves. Mix until combined well combined.
• Chill dough for at least 1 hour.
• Preheat oven to 375 degrees and line a baking sheet with parchment paper.
• Roll dough into about 1 1/2" balls (about the size of a walnut), and roll in granulated sugar. Place each cookie about 2" apart on the baking sheet.
• Bake the cookies for 8-10 minutes, or until the cookies begin to puff up and crack. Let the cookies cool on the baking trays until they set (the cookies will flatten a bit--this is totally normal).
• Sprinkle with extra sugar, if desired. Let the cookies finish cooling a wire rack.

MOLASSES SUGAR COOKIES

Steps:

• In a large bowl, combine the oil, sugar and molasses. Add egg; mix well. Combine the flour, baking soda, cinnamon, salt, cloves and ginger; add to sugar mixture and mix well. Cover and refrigerate for 4 hours or until easy to handle., Shape dough into 1-in. balls; roll in additional sugar. Place 3 in. apart on greased baking sheets. Bake at 375° for 7-9 minutes or until tops are cracked and edges are set. Cool for 2-3 minutes before removing from pans to wire racks.

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.

CHEWY MOLASSES COOKIES

Steps:

• Preheat oven to 375 degrees. Melt shortening and allow it to cool.
• In a large bowl, mix together the shortening, sugar, molasses, and egg. Beat well.
• Sift together the flour, baking soda, salt, and spices. Add to shortening/sugar mixture, mix well.
• Chill dough about half an hour or until firm.
• Roll into 1" balls, then roll balls in sugar. Place about 2 inches apart on cookie sheet.
• Bake about 8 minutes at 375 degrees. The edges should be slightly brown. Do not overbake!
• Cool on racks before storing.

MOLASSES SUGAR COOKIES

Steps:

• Melt the shortening in a large pan on the stove, and cool.
• Add sugar, eggs, and molasses, beat well.
• In a separate bowl, sift dry ingredients together and add to the pan. Mix well and chill 3 hours or overnight.
• Form into walnut-size balls. Roll in granulated sugar. Place on greased cookie sheet about 2 inches apart.
• Bake at 375 degrees F (190 degrees C) for 8-10 minutes.
• Store in an airtight container to keep from getting overly crisp. If they do lose their softness, an easy way to restore it is to place one slice of fresh bread in the container with the cookies for a couple of hours or overnight and they will be soft again!

CHEWY MOLASSES COOKIES

Steps:

• 1. Put butter, brown sugar, and 1/2 cup granulated sugarin the bowl of an electric mixer fitted with the paddle attachment. Mix on medium speed until smooth, about 3 minutes. Mix in eggs one at a time, followed by the molasses and oil.
• 2. Reduce speed to low; gradually mix in flour, baking soda, cinnamon, ginger, allspice, and salt. Cover dough with plastic wrap; refridgerate until firm, about 1 hour or overnight.
• 3. Preheat oven to 325 degrees. Put remaining 1/4 cup sugar in a bowl. Using a 1 3/4 inch ice cream scoop, form balls of dough. Roll balls in sugar to coat, and space 3 inches apart on baking sheets lined with parchment paper. Bake, rotating sheets halfway through, until cookies are flat and centers are set, about 17 minutes. Let cool completely on sheets on wire racks.

GRANDMA'S CHEWY MOLASSES COOKIES

Steps:

• Using a strong mixer, mix butter and sugar until sugar has aerated the butter and it is light and fluffy (5 minutes). Blend in molasses and egg gently.
• While butter/sugar is mixing, blend all dry ingredients in a separate bowl. Add to creamed mixture in thirds until fully blended (this is where the powerful mixer comes in handy!).
• Refrigerate 1 hour (which makes it easier to roll into balls).
• Form into balls a little smaller than a golf ball and roll in sugar. Place on parchment paper or greased sheet.
• Bake 350 degrees for 12-13 minutes (for 20 large cookies).
• Hint - When the cookies are done baking, they puff up in the center and crack, but wait until the inside of the crack turns from shiny dark brown (not cooked) to medium brown (done).