CHEWY MOLASSES-SPICE COOKIES
The holidays wouldn't be complete without a jar of these spice cookies.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Time 1h30m
Yield Makes 36
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees. In a medium bowl, whisk together flour, baking soda, cinnamon, nutmeg, and salt. In a shallow bowl, place 1/2 cup sugar; set aside.
- With an electric mixer, beat butter and remaining cup of sugar until combined. Beat in egg and then molasses until combined. Reduce speed to low; gradually mix in dry ingredients, just until a dough forms.
- Pinch off and roll dough into balls, each equal to 1 tablespoon. Roll balls in reserved sugar to coat.
- Arrange balls on baking sheets, about 3 inches apart. Bake, one sheet at a time, until edges of cookies are just firm, 10 to 15 minutes (cookies can be baked two sheets at a time, but they will not crackle uniformly). Cool 1 minute on baking sheets; transfer to racks to cool completely.
MOLASSES DROP COOKIES
Chewy and sticky sweet, these molasses cookies will be a surefire hit at your holiday cookie swap.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Yield Makes 2 dozen
Number Of Ingredients 8
Steps:
- Heat oven to 375 degrees. Line 2 baking sheets with parchment paper; set aside. In an electric mixer, use the paddle attachment to combine butter and brown sugar; mix on high speed until fluffy, about 2 minutes.
- Add egg and molasses, and mix on medium speed until combined, about 20 seconds, scraping down the sides of the bowl once.
- In a medium bowl, whisk together flour, baking soda, and salt; add to butter mixture. Mix on low speed to combine, 20 seconds.
- Using 2 spoons, drop 2 teaspoons of batter on a baking sheet; repeat, spacing them 3 inches apart. Bake for 5 minutes. Sprinkle tops of cookies with granulated sugar, rotate sheets between oven shelves, and bake 8 minutes more. Rotate sheets again and bake until cookies are just brown around the edges, about 6 minutes more. Slide parchment with cookies onto a wire rack; let cool for 15 minutes. Store in an airtight container.
MARTHA'S CHEWY MOLASSES SPICE COOKIES
Make and share this Martha's Chewy Molasses Spice Cookies recipe from Food.com.
Provided by COOKGIRl
Categories Dessert
Time 15m
Yield 3 dozen
Number Of Ingredients 10
Steps:
- Preheat oven to 350°.
- In a medium bowl, combine the flour, baking soda, cinnamon, nutmeg, ground cloves, and salt.
- In a shallow bowl, place 1/2 cup sugar; set aside.
- With an electric mixer, beat butter and remaining 1 cup of sugar until combined. Beat in egg and then molasses until incorporated.
- Reduce speed to low; gradually mix in dry ingredients, *just* until a dough forms.
- Pinch off and roll dough into 1" balls. Roll balls in the reserved sugar to coat.
- Arrange balls on parchment lined baking sheets, about 3 inches apart. Bake, one sheet at a time, until edges are just firm and top of cookies have a "crackle" effect, 10 to 15 minutes.
- Cool cookies 1 minute on baking sheets; transfer to racks to cool completely.
Nutrition Facts : Calories 1207.2, Fat 48.6, SaturatedFat 29.9, Cholesterol 184, Sodium 1060.4, Carbohydrate 185.7, Fiber 2.9, Sugar 115.8, Protein 11.2
CHEWY MOLASSES SPICE COOKIES
I found this recipe in "Good Housekeeping's Great Baking" When you read the ingredients you may wonder but they are GREAT. The different spices make a great cookie but not as sweet but excellent taste. The bowl was emptied quick during our party.
Provided by SadisticChef
Categories Dessert
Time 30m
Yield 42 Cookies
Number Of Ingredients 13
Steps:
- Preheat oven to 350 Degrees Fahrenheit.
- Stir all dry ingredients together in one bowl.
- In separate bowl with mixer at medium speed beat butter and brown sugar till smooth.Beat in molasses till smooth. Reduce speed to low beat in egg and vanilla.Beat in dry combined ingredients until combined. Occasionally scrapping with a rubber spatula.
- I roll dough into balls about thee size of a small walnut on an ungreased cookie sheet about 3 inches apart. I prefer to use parchment paper for easier cleanup.
- Bake cookies 10-15 minutes until flattened and evenly browned. Cool on cookie sheet about 2 minutes. With wide spatula transfer to wire cooling racks to cool completely.
- Repeat with remaining dough.
- My wife likes to dip half the cooled cookie in chocolate to give it some added sweetness and dress them up.
Nutrition Facts : Calories 69.9, Fat 2.4, SaturatedFat 1.4, Cholesterol 10.2, Sodium 82.5, Carbohydrate 11.5, Fiber 0.2, Sugar 6.1, Protein 0.8
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.
SOFT MOLASSES SPICE COOKIES
The description in the Robin Hood Cookbook where this recipe came from was that in 1880 a young man would take his sweetheart to the restaurant and offer her the usual treat: spruce beer and molasses hands - so called because handfulls of cookie dough were put on sheets to bake.
Provided by Rinder
Categories Dessert
Time 2h
Yield 54 cookies
Number Of Ingredients 12
Steps:
- Combine flour, soda, salt and spices in a bowl and mix well to blend.
- Combine sugar, oil, molasses, milk and vanilla in a large bowl.
- Mix thoroughly.
- Add flour mixture gradually.
- Mix well.
- Chill 1 hour or until firm.
- Roll out portions of dough on lightly floured surface to 1/4-inch thickness.
- Cut with a floured 2 1/2" cookie cutter or your favourite shaped cookie cutters.
- Place on greased cookie sheet.
- Bake at 375° for 8-10 minutes.
- When cool store in tightly covered metal container.
- Prep time includes chilling time.
Nutrition Facts : Calories 118.7, Fat 3.3, SaturatedFat 0.5, Cholesterol 0.5, Sodium 139.4, Carbohydrate 21, Fiber 0.4, Sugar 9.2, Protein 1.4
CRISP & CHEWY MOLASSES COOKIES
Make and share this Crisp & Chewy Molasses Cookies recipe from Food.com.
Provided by Chef Gorete
Categories Drop Cookies
Time 31m
Yield 36-42 cookies
Number Of Ingredients 10
Steps:
- Preheat oven to 375°F.
- Sift together the flour, baking soda, salt, cloves, ginger, and sugar. Add the soft butter, molasses and egg beating until smooth (about 2 minutes).
- Lightly stir in the rolled oats, just until mixed. Use a level tablespoon of the dough for each cookie. Drop the dough 2 inches apart on ungreased baking sheets.
- Bake for 8 to 10 minutes, do not over bake. If you like chewy cookies, remove them from the oven earlier (they will be lighter colour in the middle).
- Allow the cookies to stay on the cookie sheets a minute or so to get firm before removing then to a cooling rack.
- When cool, store in an air tight container.
Nutrition Facts : Calories 89.7, Fat 4.1, SaturatedFat 2.5, Cholesterol 15.3, Sodium 104.2, Carbohydrate 12.5, Fiber 0.3, Sugar 6.9, Protein 1
CHEWY MOLASSES COOKIES
This recipe has been handed down in our family since World War II and it remains a favorite with the grandkids today. Do not substitute anything for the melted shortening; your results will not be as good. If you prefer a crispier molasses cookie, bake one minute longer. These cookies freeze well (if you can keep your family from eating them up first!)
Provided by buckeye1953
Categories Dessert
Time 23m
Yield 48 cookies, 48 serving(s)
Number Of Ingredients 11
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.
Nutrition Facts : Calories 78.3, Fat 3.4, SaturatedFat 0.8, Cholesterol 3.9, Sodium 66.9, Carbohydrate 11.6, Fiber 0.2, Sugar 7.2, Protein 0.7
SOFT AND CHEWY MOLASSES SPICE COOKIES
Another great Cook's Illustrated cookie that is truly soft and chewy. Measure the molasses in a liquid measuring cup. If you find that the dough sticks to your palms as you shape the balls, moisten your hands occasionally in a bowl filled with cold water and shake off the excess. Bake the cookies one sheet at a time. If baked two sheets at a time, the cookies started on the bottom rack won't develop the attractive cracks. The cookies should look slightly raw and under baked when removed from the oven. If you plan to glaze the cookies save the parchment paper used to bake them.
Provided by oilpatchjo
Categories Dessert
Time 41m
Yield 22 cookies, 22 serving(s)
Number Of Ingredients 14
Steps:
- Adjust oven rack to middle position and heat oven to 375 degrees. Line 2 baking sheets with parchment paper. Place 1/2 cup sugar for dipping in 8- or 9-inch cake pan.
- Whisk flour, baking soda, spices, and salt in medium bowl until thoroughly combined; set aside.
- In standing mixer fitted with paddle attachment, beat butter with brown and granulated sugars at medium-high speed until light and fluffy, about 3 minutes. Reduce speed to medium-low and add yolk and vanilla; increase speed to medium and beat until incorporated, about 20 seconds. Reduce speed to medium-low and add molasses; beat until fully incorporated, about 20 seconds, scraping bottom and sides of bowl once with rubber spatula. Reduce speed to lowest setting; add flour mixture and beat until just incorporated, about 30 seconds, scraping bowl down once. Give dough final stir with rubber spatula to ensure that no pockets of flour remain at bottom. Dough will be soft.
- Using tablespoon measure, scoop heaping tablespoon of dough and roll between palms into 1 1/2-inch ball; drop ball into cake pan with sugar and repeat to form about 4 balls. Toss balls in sugar to coat and set on prepared baking sheet, spacing them about 2 inches apart. Repeat with remaining dough. Bake 1 sheet at a time until cookies are browned, still puffy, and edges have begun to set but centers are still soft (cookies will look raw between cracks and seem underdone), about 11 minutes, rotating baking sheet halfway through baking. Do not over bake.
- Cool cookies on baking sheet 5 minutes, then use wide metal spatula to transfer cookies to wire rack; cool cookies to room temperature and serve. Can be stored at room temperature in airtight container or zipper-lock plastic bag up to 5 days.
CHEWY MOLASSES SPICE COOKIES
I got this recipe from a coworker after she brought it to an office party. These are like soft, chewy gingersnaps -- all the flavor without the "snap." The recipe can easily be halved, and heaping teaspoons of the spices enhance the flavor.
Provided by Jules226
Categories Dessert
Time 1h38m
Yield 40 cookies
Number Of Ingredients 11
Steps:
- Mix the first six (dry) ingredients together.
- Beat the butter and sugar together.
- Add the molasses and eggs to the butter and sugar.
- Mix the wet and dry ingredients until combined, but do not overmix!
- Chill the dough to make rolling the balls easier.
- Preheat oven to 375°F.
- Roll the dough into balls about the size of a golf ball.
- Roll in the extra 1/2 cup of sugar, if desired.
- Bake on ungreased cookie sheet for 8 minutes. Do not overcook!
- Prep time includes chill time.
Nutrition Facts : Calories 161.7, Fat 7.3, SaturatedFat 4.5, Cholesterol 27.6, Sodium 250.4, Carbohydrate 22.9, Fiber 0.4, Sugar 12.4, Protein 1.7
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