GRANDMA'S® MOLASSES GINGER COOKIES
Soft and chewy ginger cookies that will have everyone asking for more. Recipe courtesy of Sue Hoagland.
Provided by Grandma's Molasses
Categories Desserts Cookies Molasses Cookie Recipes
Time 8h30m
Yield 48
Number Of Ingredients 12
Steps:
- In a large bowl, whip together sugar, butter, molasses, egg, and vanilla. Mix in flour, baking soda, baking powder, and spices until dough comes together. Wrap well and refrigerate overnight.
- Preheat the oven to 350 degrees F.
- Roll cookie dough into 1-inch balls and roll in sugar to coat. Arrange on rimmed baking sheets. Bake for 15 minutes.
Nutrition Facts : Calories 109.6 calories, Carbohydrate 17.9 g, Cholesterol 13.6 mg, Fat 4 g, Fiber 0.3 g, Protein 1 g, SaturatedFat 2.5 g, Sodium 47.2 mg, Sugar 11.1 g
GINGER MOLASSES COOKIES
Delicious Molasses cookies with a great spice to them. Crisp on the outside, soft on the inside. They freeze, travel, & store well. They also work great as a sandwich cookie, if you put a yummy cream cheese frosing between two.
Provided by Ezri_B
Categories Dessert
Time 25m
Yield 24-36 cookies, 24-36 serving(s)
Number Of Ingredients 14
Steps:
- Cream butter and sugars together until nice and fluffy, scraping down sides of bowl as needed.
- Add egg, vanilla, & molasses and beat.
- In a separate bowl combine flours, baking soda, salt, cinnamon, black pepper and cloves.
- Combine wet ingredient mix with dry ingredient mix until well combined.
- Place remaining 1/3 cup granulated sugar in shallow bowl. Scoop dough with small cookie scoop. Form into balls and roll in sugar. Place them on an ungreased baking sheets, spacing them about 2 inches apart. Bake for 10-13 minutes. You want to slightly under cook them, or they become quite hard. Let them cool on baking pan for about 3 minutes. Remove, from pan and let cook on a wire rack. These freeze well and pack well for shipping also the recipe is fine doubled.
Nutrition Facts : Calories 143.6, Fat 6.2, SaturatedFat 3.8, Cholesterol 23, Sodium 160.6, Carbohydrate 21, Fiber 0.8, Sugar 11.3, Protein 1.7
DARK MOLASSES GINGER GINGER COOKIES
It doesn't get any easier than this! With a double snap of ginger, these dark, soft, chewy cookies keep well and freeze well. (You wouldn't guess that these are a drop cookie.) =)
Provided by Aroostook
Categories Drop Cookies
Time 22m
Yield 36 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 350 F.
- Beat margarine, sugar, salt, molasses, ginger and eggs together in a large bowl for one minute.
- Sift flour and baking soda and add to molasses mixture.
- Drop by teaspoonsful on a greased cookie sheet.
- Flatten using the flat bottom of a glass dipped in water.
- Bake for 12 minutes.
- Remove the very soft cookies to a cooling rack using a spatula.
CHEWY GINGER MOLASSES COOKIES
Molasses adds sweetness to these cookies and gives chewiness to every bite. Eat at least one warm right off the cooling rack with a tumbler of cold milk.
Provided by Food Network Kitchen
Categories dessert
Time 15m
Yield Makes: about 2 dozen
Number Of Ingredients 10
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.
GINGER MOLASSES COOKIES RECIPE
Chewy in the center, crispy on the edges, and perfectly spiced, these gingerbread cookies are certain to become a new holiday favorite.
Provided by Jessie Sheehan
Categories Dessert
Time 1h57m
Number Of Ingredients 13
Steps:
- Gather the ingredients.
- Preheat the oven to 350 F. Line 2 cookie sheets with parchment paper.
- In a medium bowl, whisk together the flour, baking soda, salt, ginger, cinnamon, and white pepper, if using.
- In a large bowl, whisk together the melted butter and sugar until smooth.
- Add the egg and yolk one at a time, whisking after each addition.
- Add the vanilla and molasses and whisk until smooth.
- Add the dry ingredients to the wet ingredients and gently fold with a flexible spatula to combine. Place the dough in the refrigerator until it has a scoopable texture, or about 20 to 30 minutes.
- Scoop the dough into 1 1/2 tablespoon balls using a small ice cream scoop or measuring spoons.
- Roll each ball in granulated sugar and place on the prepared cookie sheets, about 12 balls per sheet. Place the sheets in the freezer to firm up for about 30 minutes to an hour. This will prevent the cookies from spreading when baked.
- Roll the cookie balls in granulated sugar again for extra sparkle. Bake for about 12 minutes until the tops are cracked and the cookies are slightly puffy. Once removed from the oven, flatten each cookie lightly with a spatula. Serve warm or cold.
Nutrition Facts : Calories 186 kcal, Carbohydrate 25 g, Cholesterol 51 mg, Fiber 0 g, Protein 2 g, SaturatedFat 5 g, Sodium 189 mg, Sugar 14 g, Fat 9 g, UnsaturatedFat 0 g
CHEWY MOLASSES GINGER COOKIES
This recipe was featured in an email today from the www.sparkrecipes.com website. "At only 50 calories a piece these soft cookies are sure to please!"
Provided by senseicheryl
Categories Dessert
Time 1h8m
Yield 4 dozen cookies, 48 serving(s)
Number Of Ingredients 10
Steps:
- Beat the butter on medium-high speed in a large mixing bowl for 2 minutes.
- Beat in the brown sugar.
- Add the molasses, ginger and cinnamon; mix thorougly. Add the egg. Mix in as much of the flour & wheat flour as you can with the electric mixer. Stir in any remaining by hand.
- Refrigerate for 1 hour.
- Heat oven to 350 degrees. Spray 3-4 cookie sheets with non-stick cooking spray.
- Shape into 1 inch balls, roll in granulated sugar mixed with cinnamon.
- Place 2 inches apart on prepared baking sheets.
- Bake for 8-12 minutes, until cookies are set and tops crack.
Nutrition Facts : Calories 53.8, Fat 1.4, SaturatedFat 0.8, Cholesterol 7.3, Sodium 14.5, Carbohydrate 9.7, Fiber 0.3, Sugar 5.4, Protein 0.7
GINGER MOLASSES COOKIES
This cookie is for the true spice lover. I just love the smell of the house when they are baking and was so fortunate to be one of my friend Lisa's taste-tester's for this recipe (and of course promptly asked for the recipe). I can't remember how many this makes so yield time is estimated. I generally make my cookies using a smaller cookie scoop so we can enjoy them longer. Oh, and if you don't have a lot of time to make these, you can omit the chilling time and they will still turn out--I'm honestly not sure if I ever chill the dough when I'm making these...rebel, I know. ;-)
Provided by misscrys79
Categories Drop Cookies
Time 1h51m
Yield 24-36 cookies, 12-18 serving(s)
Number Of Ingredients 13
Steps:
- Preheat the oven to 375 degrees. Line 2-3 cookie sheets with parchment paper or silicone mats.Combine the sugar and candied ginger in a food processor and grind until fine.
- Pour into a small bowl and set aside.
- In a medium mixing bowl, wisk together the melted butter and brown sugar. Add the egg and molasses and mix well.
- Combine the flour, baking soda, salt, and spices and sift into the butter mixture, stirring with a wooden spoon or rubber spatula to blend.
- Cover with plastic wrap and chill for at least an hour.
- Using a #20 cookie scoop or a 1/4 cup measure, scoop balls of dough, and gently flatten to form 2-1/2 to 3 inch discs.
- Roll each disc in the ginger sugar, and place on the lined cookie sheet, leaving about 3 inches between each cookie.
- Bake 12-15 minutes, until just golden brown around the edges, but still slightly soft. Do not overbake.
- Remove from the oven and immediately slide the paper or mat onto a metal rack to cool.
- I use a small cookie scoop for these to make smaller (and more!) cookies. Start out baking them for 8 minutes and then adjust the time accordingly.
MOLASSES-GINGERBREAD COOKIES
These cookies have a dark color and a pronounced molasses flavor. If you are making the Gingerbread Town-Square Cake, you can use this template to trace and cut out the different townhouse shapes.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Yield Makes about 2 dozen town houses, 4 dozen deer or trees, or 6 dozen men
Number Of Ingredients 12
Steps:
- Whisk together flour, baking soda, salt, and spices in a medium bowl.
- Beat butter and sugar with a mixer on medium-high speed until fluffy. Add eggs, 1 at a time, beating well after each addition. Beat in molasses. Reduce speed to low. Gradually add flour mixture, and beat until just combined. Divide dough into 3 portions, and wrap each in plastic. Refrigerate for 1 hour.
- Preheat oven to 350 degrees. On a generously floured piece of parchment, roll dough to a scant 1/4 inch thick. Brush off excess flour. Slide dough and parchment onto baking sheets, and freeze for 15 minutes.
- Cut out desired shapes. Transfer to parchment-lined baking sheets, and freeze for 15 minutes.
- Bake cookies for 6 minutes. Remove sheets from oven, and tap them firmly on counter to flatten cookies. Return to oven, rotating sheets, and bake until crisp but not darkened, 6 to 8 minutes more. Let cool on sheets on wire racks.
- Spoon icing into a pastry bag fitted with a very small plain round tip (such as Ateco #0 or #1). Pipe designs on cookies. Let cookies stand at room temperature until set, at least 2 hours (preferably overnight).
STARBUCKS GINGER MOLASSES COOKIES
These are the the extra large, extra expensive cookies available at Starbucks. This recipe came from www.kitchenlink.com.
Provided by Rachel-Snachel
Categories Drop Cookies
Time 22m
Yield 12 large cookies, 12 serving(s)
Number Of Ingredients 13
Steps:
- Heat oven to 375 degrees with the rack in the center. Line 2 baking sheets with parchment paper. Set aside.
- Sift flour, baking soda, salt, cinnamon, ginger, allspice, and cloves into a medium bowl. Set aside.
- Cream the butter and brown sugar in a large mixing bowl with mixer on high speed until light and fluffy, about 1 minute. With mixer on medium speed, beat in the egg and molasses, then increase the speed to high and beat about 1 minute longer, until the mixture no longer looks curdled. Scrape the sides with a rubber spatula several times while mixing.
- Mix in the flour mixture on low speed. The batter will be rather stiff. Place some granulated sugar on a small plate or saucer. Use a 1/4 cup ice cream scoop or a measuring cup to form 1/4-cup portions of dough. (Spray the cup or scoop with the optional non-stick vegetable spray to make it easier to release the dough.) Transfer the dough to your hands and roll each portion into a rough ball, then roll each ball into the sugar. Place six sugared balls on each baking sheet, spacing them evenly, because they will spread during baking.
- Dampen your fingers with water and press down lightly on each cookie to flatten it a little and dampen the top. Refrigerate one filled baking sheet while the other bakes.
- Bake for 12 minutes, or until the cookies have spread and are firm to the touch. Rotate the sheet 180 degrees halfway through the baking time. Remove from the oven and let the cookies cool on the baking sheet.
- Note: This dough can be frozen for slice-and- bake cookies. Just roll into a log 2-1/2 inches thick. Wrap in plastic wrap and then in foil. Can be stored in the freezer up to 6 months.
Nutrition Facts : Calories 284.8, Fat 12.2, SaturatedFat 7.5, Cholesterol 47.9, Sodium 274.7, Carbohydrate 41.4, Fiber 0.8, Sugar 21.8, Protein 3.2
DARK CHOCOLATE MOLASSES COOKIES
A perfect holiday chocolate-molasses cookie recipe and a family favorite! Store in an airtight container at room temperature for up to a week.
Provided by Jocelyn Marks
Categories Desserts Cookies Molasses Cookie Recipes
Time 20m
Yield 48
Number Of Ingredients 10
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- Beat butter, molasses, cocoa, 1/3 cup sugar, baking soda, cinnamon, vanilla extract, and salt together in a large bowl until well blended. Beat in flour on low speed just until blended; dough will be firm.
- Form into 1-inch balls; roll in 1/4 cup sugar. Place 1 inch apart on ungreased cookie sheets.
- Bake in the preheated oven until puffy and cracked on top, 8 to 9 minutes. Cool on the cookie sheets for 1 minute before removing to a wire rack to cool completely.
Nutrition Facts : Calories 52.9 calories, Carbohydrate 8.5 g, Cholesterol 5.1 mg, Fat 2.1 g, Fiber 0.4 g, Protein 0.6 g, SaturatedFat 1.3 g, Sodium 53.5 mg, Sugar 4.4 g
More about "dark molasses ginger ginger cookies food"
GINGER SPICED DARK MOLASSES SUGAR COOKIES RECIPE ON FOOD52
From food52.com
THIS IS THE BEST GINGER MOLASSES COOKIE RECIPE ON THE …
From camillestyles.com
DARK CHOCOLATE-GINGER-MOLASSES COOKIES | SOUTHERN LIVING
From southernliving.com
BEST EVER GINGER MOLASSES COOKIES (BETTER THAN STARBUCKS!)
From thebusybaker.ca
THIS MONTH'S RECIPES - ANNA OLSON
From annaolson.ca
THE BEST SOFT AND CHEWY GINGER MOLASSES COOKIES
From lifestyleofafoodie.com
CHEWY GINGER MOLASSES COOKIES - GIMME SOME OVEN
From gimmesomeoven.com
MOLASSES COOKIES - GINGER MOLASSES COOKIES RECIPE
From dessertsonadime.com
GINGER MOLASSES COOKIES | ALI MILLER RD - FOOD AS MEDICINE
From naturallynourishedrd.com
GINGER MOLASSES COOKIES FROM FLOUR BY JOANNE CHANG
From cookingbythebook.com
TRIPLE GINGER DARK CHOCOLATE COOKIES - A FAMILY FEAST®
From afamilyfeast.com
DARK MOLASSES GINGER COOKIES - RECIPES - PAGE 9 | COOKS.COM
From cooks.com
DARK MOLASSES COOKIE RECIPE - CREATE THE MOST AMAZING DISHES
From recipeshappy.com
DARK CHOCOLATE GINGER COOKIES : OPTIMAL RESOLUTION LIST
From recipeschoice.com
CHOCOLATE GINGER MOLASSES COOKIES - WELL PLATED BY ERIN
From wellplated.com
MOLASSES GINGER COOKIES - FEEDING THE FRASERS
From feedingthefrasers.com
DARK MOLASSES GINGERBREAD COOKIES - CREATE THE MOST AMAZING …
From recipeshappy.com
GINGER SPICED MOLASSES COOKIES | OLIVE & MANGO
From oliveandmango.com
OLD-FASHIONED MOLASSES COOKIES RECIPE | LAND O’LAKES
From landolakes.com
DARK MOLASSES GINGERBREAD COOKIES RECIPE - RECIPELAND.COM
From recipeland.com
GINGER MOLASSES COOKIES - LEFTOVERS THEN BREAKFAST
From leftoversthenbreakfast.com
DARK MOLASSES GINGER COOKIES - RECIPES | COOKS.COM
From cooks.com
CHEWY CHOCOLATE GINGER-MOLASSES COOKIES RECIPE | PBS FOOD
From pbs.org
CHEWY DARK MOLASSES COOKIE RECIPE - CREATE THE MOST AMAZING …
From recipeshappy.com
DARK MOLASSES GINGER COOKIES - RECIPES - PAGE 4 | COOKS.COM
From cooks.com
BLACKSTRAP MOLASSES COOKIES - GOLDEN BARREL
From goldenbarrel.com
SOFT-BAKED GINGER MOLASSES COOKIES - ATELIZABETHSTABLE.COM
From atelizabethstable.com
MOLASSES COOKIE RECIPE : OPTIMAL RESOLUTION LIST - BESTDOGWIKI
From recipeschoice.com
DARK MOLASSES GINGER COOKIES - RECIPES - PAGE 10 | COOKS.COM
From cooks.com
GINGER MOLASSES COOKIES {SOFT + CHEWY} | LIFE MADE SIMPLE
From lifemadesimplebakes.com
DARK AND STORMY GINGER COOKIES - A CLASSIC TWIST
From aclassictwist.com
SOFT GINGER MOLASSES COOKIES {CHEWY GINGERSNAPS}
From savoryexperiments.com
GINGER MOLASSES CRINKLE COOKIES DARK CHOCOLATE CRACK | WHITE ON …
From whiteonricecouple.com
RECIPE: DRUNKEN MOLASSES COOKIES WITH GINGER | KITCHN
From thekitchn.com
DARK MOLASSES ROBUST GINGER COOKIES - EAT THIS MUCH
From eatthismuch.com
BROWN SUGAR MAPLE GINGER COOKIES. - HALF BAKED HARVEST
From halfbakedharvest.com
SERIOUSLY SOFT MOLASSES COOKIES - SALLY'S BAKING ADDICTION
From sallysbakingaddiction.com
GINGER MOLASSES COOKIES - THIS IS HOW I COOK
From thisishowicook.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love