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
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.
GRANDMA'S GINGERSNAP COOKIES
This melt-in-your-mouth ginger cookie recipe that I received from my grandmother has been enjoyed in my family since 1899.
Provided by Marie Ayers
Categories Desserts Cookies Gingersnap Recipes
Time 30m
Yield 30
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Sift the flour, ginger, baking soda, cinnamon, and salt into a mixing bowl. Stir the mixture to blend evenly, and sift a second time into another bowl.
- Place the shortening into a mixing bowl and beat until creamy. Gradually beat in the white sugar. Beat in the egg, and dark molasses. Sift 1/3 of the flour mixture into the shortening mixture; stir to thoroughly blend. Sift in the remaining flour mixture, and mix together until a soft dough forms. Pinch off small amounts of dough and roll into 1 inch diameter balls between your hands. Roll each ball in cinnamon sugar, and place 2 inches apart on an ungreased baking sheet.
- Bake in preheated oven until the tops are rounded and slightly cracked, about 10 minutes. Cool cookies on a wire rack. Store in an air tight container.
Nutrition Facts : Calories 121.2 calories, Carbohydrate 17.5 g, Cholesterol 6.2 mg, Fat 5.4 g, Fiber 0.3 g, Protein 1.1 g, SaturatedFat 1.4 g, Sodium 126.3 mg, Sugar 8.2 g
GRANDPA'S MOLASSES GINGER COOKIES
Provided by Get Inspired Everyday!
Time 23m
Number Of Ingredients 11
Steps:
- Preheat the oven to 375ºF and line a baking sheet with parchment paper.
- Cream the butter and sugar together with an electric mixer until light and fluffy, 4-5 minutes, scraping down the sides 2-3 times.
- Add the molasses, egg, and spices, and beat to combine, about 1 minute, scraping down the sides when needed.
- In a separate bowl, combine the sea salt, baking soda, and flour.
- Add the flour mixture to the butter mixture and mix until combined with no flour pockets remaining.
- Shape the cookies by spooning out 2 Tablespoons of dough at a time and rolling each portion into balls. Roll the cookie balls in the extra sugar before placing them on the parchment lined baking sheet.
- Bake the cookies for 6-8 minutes or until they've puffed up in the middles but are still moist in the center.
- Remove the cookies from the oven and cool on a cooling rack. Repeat the shaping and baking process until all the cookie dough has been baked.
- Cooled cookies can be store at room temperature for 2-3 days or frozen for up to 1 month.
GRANDMA'S MOLASSES COOKIES
Make and share this Grandma's Molasses Cookies recipe from Food.com.
Provided by DrGaellon
Categories Dessert
Time 2h35m
Yield 36 cookies, 18 serving(s)
Number Of Ingredients 11
Steps:
- Melt shortening in a 3 or 4 quart saucepan over low heat. Remove from heat; let cool. Add sugar, molasses and egg; beat well.
- Sift together flour, baking soda, cloves, ginger, cinnamon, salt, and nutmeg. Add to first mixture. Mix well. Chill at least 2 hours, or overnight.
- Form in 1 inch balls, roll in granulated sugar and place on greased cookie sheets two inches apart. Bake in moderately hot oven, 375°F, 8 - 10 minutes. Remove the cookies from the oven while they still look soft, because they flatten out as they cool.
Nutrition Facts : Calories 187.7, Fat 9, SaturatedFat 2.3, Cholesterol 11.8, Sodium 210.5, Carbohydrate 25.4, Fiber 0.5, Sugar 13.8, Protein 1.8
GRANDMA'S CHEWY MOLASSES COOKIES
These chewy cookies are what you remember from your childhood....soft inside, a fragrant spicy aroma, and a crinkle-top that is crusted with sugar. The only change I made from my Grandma's recipe was to get rid of the artery-clogging shortening. These cookies hold up well for shipping - I mail them to my kids who are in college.
Provided by CookinDiva
Categories Dessert
Time 1h30m
Yield 20 serving(s)
Number Of Ingredients 12
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).
Nutrition Facts : Calories 149.3, Fat 5.1, SaturatedFat 3, Cholesterol 22.8, Sodium 163.7, Carbohydrate 24.3, Fiber 0.6, Sugar 13, Protein 2
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