CHOCOLATE-MOLASSES COOKIES
All you need to shape this dead simple dough are your hands (and maybe a helper or two). Decidedly more "grown up" in flavor - both the molasses and cocoa give bitter notes that play off the spiciness of the fresh ginger - the cookies are tiny in size by design to complement their intensity. For rolling, any coarse decorative sugar works, as would Demerara or an unrefined sugar.
Provided by Alison Roman
Categories cookies and bars, dessert
Time 40m
Yield About 40 cookies
Number Of Ingredients 12
Steps:
- Heat oven to 350 degrees. Line 2 baking sheets with parchment paper.
- Melt butter in a small pot over medium heat and add ginger, if using. Remove from heat and let sit a few minutes while you prepare everything else.
- In a large bowl, whisk flour, cocoa powder, baking soda, cinnamon, ground ginger and salt.
- In a medium bowl, whisk together sugar, molasses, egg and ginger butter. Using a spatula, slowly mix into dry ingredients, mixing until no dry spots remain.
- Using your hands, roll small balls of dough about the size of a quarter (dough will be soft - if it is too soft for you to handle, pop into the fridge for a few minutes to firm up). Roll the balls in the sanding sugar and place on the prepared baking sheets about 1-inch apart.
- Bake until just puffed and baked through, 6 to 8 minutes. Let cool completely before eating.
Nutrition Facts : @context http, Calories 61, UnsaturatedFat 1 gram, Carbohydrate 9 grams, Fat 3 grams, Fiber 1 gram, Protein 1 gram, SaturatedFat 2 grams, Sodium 67 milligrams, Sugar 5 grams, TransFat 0 grams
COFFEE-GLAZED MOLASSES COOKIES
I dreamed up these molasses cookies while sipping coffee and watching snow fall. The aroma from the baking cookies reaches all corners of the house. -Faith Ford, Big Lake, Minnesota
Provided by Taste of Home
Categories Desserts
Time 50m
Yield about 3 dozen.
Number Of Ingredients 16
Steps:
- Preheat oven to 350°. , In a large bowl, cream butter, brown sugar and 1/2 cup granulated sugar until light and fluffy, 5-7 minutes. Beat in molasses, egg and vanilla. In another bowl, whisk flour, baking soda, spices and salt; gradually beat into creamed mixture., Shape dough into rounded tablespoonfuls; roll in remaining sugar. Place 2 in. apart on ungreased baking sheets. Bake 8-10 minutes or until edges begin to set. Cool on pans 5 minutes. Remove to wire racks to cool completely., In a small bowl, mix confectioners' sugar, cream and coffee granules until blended; drizzle over cookies. Let stand until set., Freeze option: Freeze shaped balls of dough on baking sheets until firm. Transfer to airtight containers; return to freezer. To use, roll balls in remaining sugar. Bake and decorate cookies as directed, increasing time by 1-2 minutes.
Nutrition Facts : Calories 106 calories, Fat 4g fat (3g saturated fat), Cholesterol 15mg cholesterol, Sodium 118mg sodium, Carbohydrate 17g carbohydrate (11g sugars, Fiber 0 fiber), Protein 1g protein.
CHOCOLATE COFFEE MOLASSES COOKIES
My grandmother made these cookies every year and sent them to us growing up. It was even better when she was in town for the holidays and could make them fresh. These cookies have dark chocolate, molasses, cloves, cinnamon and coffee. They're soft, chewy, best when warm, and delicious. It brings back good memories of my childhood.
Provided by Madeleine D
Categories Desserts Cookies Molasses Cookie Recipes
Time 1h30m
Yield 36
Number Of Ingredients 17
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Line baking sheets with parchment paper.
- Gently melt the chocolate in a small saucepan over very low heat, and allow to cool for about 5 minutes. Stir the butter and sugar together in a large bowl, and mix in the chocolate, molasses, eggs, and vanilla extract.
- Sift 5 cups of flour with the cinnamon, cloves, baking powder, and salt in a bowl. Gradually stir the flour mixture into the chocolate mixture by cupfuls, alternating each addition of flour with about 2 tablespoons of coffee, until all the coffee is incorporated. Dough should be soft but not runny. Add more flour if needed to make a soft dough, but cookies will be dry if the dough is too stiff. Use a small scoop or melon baller to form 1-inch balls, and place them on the prepared baking sheets.
- Bake in the preheated oven until the cookies are set and just beginning to brown at the edges, about 10 minutes. Let cool on sheets for about 1 minute before removing to continue cooling on a rack until slightly warm, 8 to 10 minutes.
- To make frosting, stir together confectioners' sugar, cream, and 1 teaspoon of vanilla extract in a bowl until smooth. Frost the cookies while they're still a little warm. Sprinkle with red or green sugar sprinkles.
Nutrition Facts : Calories 215.2 calories, Carbohydrate 35.6 g, Cholesterol 30.2 mg, Fat 7.4 g, Fiber 0.8 g, Protein 2.6 g, SaturatedFat 4.4 g, Sodium 72.5 mg, Sugar 20.8 g
MOLASSES SANDWICH COOKIES WITH COFFEE CREAM
Adding ground coffee to both the cookie dough and the filling turns these cookies into something deeply more interesting than your average holiday spice treats. A filling and drizzle made with blond chocolate, or Dulcey (which is caramelized white chocolate), pairs especially well with the sweet spices and coffee, but milk chocolate can be used too.
Provided by Tara O'Brady
Categories Cookies Holiday 2018 Coffee Cinnamon Ginger Butter Molasses Egg Chocolate Vanilla Dessert Christmas Bake
Yield Makes 20
Number Of Ingredients 20
Steps:
- Make the Cookies:
- Whisk flour, coffee, baking soda, cinnamon, ginger, salt, and allspice in a medium bowl.
- Whisk butter, brown sugar, molasses, and 3/4 cup granulated sugar in a large bowl until smooth (it may stiffen and separate at first; keep whisking until it loosens up). Whisk in egg.
- Add dry ingredients to butter mixture. Mix with a silicone spatula or wooden spoon just until combined. Cover and chill dough until firm, at least 20 minutes or up to overnight.
- Place a rack in middle of oven; preheat to 375°F. Place granulated sugar in a shallow bowl. Working with about one-quarter of dough and chilling remaining dough while you assemble and bake, scoop dough by the tablespoonful and roll into balls; you should get 10 per batch. It's important to bake only 1 sheet of cookies at a time; they're very temperature-sensitive and will spread too much otherwise. Roll balls in granulated sugar, then arrange on a parchment-lined baking sheet, spacing 2" apart.
- Bake cookies until centers are cracked and edges are set, 5-7 minutes. Resist the urge to bake the cookies longer; the aim is to maintain their chew and they will continue to crisp as they cool. If cookies are puffed, tap pan against counter as soon as they come out of the oven to deflate. Transfer pan to a wire rack and let cool 5 minutes. Remove cookies from pan and let cool completely. Repeat with remaining dough for a total of 4 batches and 40 cookies.
- Do Ahead:
- Dough can be made 1 day ahead. Keep chilled. Unfilled cookies can be made 5 days ahead. Store in an airtight container at room temperature.
- Make the Filling and Assemble:
- Place butter and 6 oz. chocolate in a large bowl. Bring cream just to a boil in a small saucepan over medium-high heat. Remove from heat, then stir in coffee, vanilla, and salt. Pour hot cream mixture over chocolate and butter and whisk until smooth. Chill until ganache is cooled and thickened, about 20 minutes. Beat with an electric mixer or vigorously by hand with a whisk until lightened in color and stiff.
- Melt remaining 2 oz. chocolate in a small saucepan over medium-low heat. Transfer to a pastry bag and snip off end of bag (or use a resealable plastic bag and cut off 1 corner) to make a very small opening.
- Place 1 rounded tablespoon of filling on half of cookies. Press remaining cookies on top. Pipe thin lines of melted chocolate over in desired design.
- Do Ahead:
- Filled cookies can be made 2 days ahead. Store in an airtight container at room temperature.
CHOCOLATE-MOLASSES COOKIES
These cookies should be very soft when they come out of the oven; be careful not to overbake them. As they cool, they will firm up a bit and develop a chewy texture.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Time 1h30m
Yield Makes 36
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees. In a large bowl, melt chocolate and butter in the microwave on high in 30-second increments, stirring after each, until chocolate is almost melted. Stir to finish melting; let cool.
- In a separate bowl, whisk together flour, cocoa, baking soda, and salt. Add brown sugar, egg, molasses, and vanilla to the cooled chocolatemixture, whisking to combine. Add flour mixture, and stir to combine.
- Scoop up dough by the tablespoon, and roll into balls; place 2 inches apart on an ungreased baking sheet. Bake until tops are crackly but cookies are still soft to the touch, about 12 minutes. Let cool 5 minutes, then transfer to a wire rack to coolcompletely. Dust with confectioners' sugar, if desired.
Nutrition Facts : Calories 77 g, Fat 3 g
CHOCOLATE CHIP MOLASSES COOKIES
Make and share this Chocolate Chip Molasses Cookies recipe from Food.com.
Provided by The Daycare Lady
Categories Drop Cookies
Time 18m
Yield 90 cookies
Number Of Ingredients 8
Steps:
- In a large mixing bowl, beat the shortening, sugar and molasses. Add eggs, one at a time, beating well after each addition. Combine the flour, baking soda and salt;gradually add to creamed mixture. Stir in chocolate chips.
- Roll into 1-in. balls. Place 2 inches apart on ungreased baking sheets. Bake at 375 for 8-10 minutes or until edges are firm. Removed to wire racks.
Nutrition Facts : Calories 73.1, Fat 3.5, SaturatedFat 1.3, Cholesterol 4.7, Sodium 49.6, Carbohydrate 10.3, Fiber 0.3, Sugar 6.4, Protein 0.7
CHOCOLATE CHIP MOLASSES COOKIES
This recipe originally came from my grandmother but I have altered it a bit to add my favorite: chocolate chips. They are not a traditional molasses cookie so even people who don't enjoy molasses like these cookies.-Mellowdee Jae Brooks, Moscow, Idaho
Provided by Taste of Home
Categories Desserts
Time 35m
Yield 7-1/2 dozen.
Number Of Ingredients 8
Steps:
- In a large bowl, beat the shortening, sugar and molasses. Add eggs, one at a time, beating well after each addition. Combine the flour, baking soda and salt; gradually add to creamed mixture. Stir in chocolate chips. , Roll into 1-in. balls. Place 2 in. apart on ungreased baking sheets. Bake at 375° for 8-10 minutes or until edges are firm. Remove to wire racks.
Nutrition Facts : Calories 72 calories, Fat 3g fat (1g saturated fat), Cholesterol 5mg cholesterol, Sodium 50mg sodium, Carbohydrate 10g carbohydrate (6g sugars, Fiber 0 fiber), Protein 1g protein.
CHOCOLATE MOLASSES RAISIN COOKIES
With molasses, oatmeal & chocolate, these cookies, when made correctly, are a deliciously soft & decadent treat! The recipe was found in The Ultimate Chocolate Cookie Book, 2004. Cooking time is based on baking a dozen cookies every 10 minutes.
Provided by Sydney Mike
Categories Drop Cookies
Time 1h
Yield 5 dozen, 30 serving(s)
Number Of Ingredients 11
Steps:
- Position rack in center of oven, then preheat oven to 350 degrees F & lightly butter 2 large baking sheets. Set aside.
- In a medium bowl, mix flour, cocoa powder, baking soda, cinnamon & salt until a uniform color, then set aside.
- In a large mixing bowl & using an electric mixer at medium speed, beat butter & shortening until soft & smooth, about 1 minute.
- Scrape down the sides of the bowl, then add sugar & molasses, continuing to beat until light, about 2 more minutes.
- Beat in egg until smooth, then remove beaters.
- With a wooden spoon or rubber spatual, stir in the prepared flour mixture, but DO NOT OVERMIX ~ Just moisten the flour.
- Stir in raisins until you have a soft, drop-cookie dough with no lumps, but with some grains of flour still visible.
- Drop by rounded teaspoonfuls onto one prepared baking sheet, spacing the mounds about 1 1/2 inches apart.
- Bake for 10 minutes, or until tops appear dry & somewhat cracked but insides are still quite soft.
- Meanwhile, drop additional dough onto the 2nd prepared baking sheet, getting a 2nd batch ready to bake when the 1st batch is done.
- Remove 1st batch from oven & cool on baking sheet for 5 minutes, then transfer to wire rack to cool completely.
- Cool baking sheet for 5 minutes & butter it again to make another batch.
Nutrition Facts : Calories 105.3, Fat 4.4, SaturatedFat 2.4, Cholesterol 14.3, Sodium 127.5, Carbohydrate 16.6, Fiber 0.9, Sugar 9.5, Protein 1.3
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