Memos Molasses Cookies Food

MOLASSES COOKIES

Steps:

• Preheat oven to 350 degrees. Line two 18 by 13-inch baking sheets with parchment paper, set aside.
• In a medium mixing bowl whisk together flour, baking soda, salt, ginger, cinnamon, cloves and nutmeg for 30 seconds, set aside.
• In the bowl of an electric stand mixer fitted with the paddle attachment, blend together butter and brown sugar until well combined. Scrape down sides and bottom of bowl.
• Mix in molasses, egg yolk and vanilla extract. Scrape down sides and bottom of bowl.
• Add flour mixture and mix until combined.
• Pour granulated sugar into a small bowl. Scoop dough out and shape into balls nearly the size of a golf ball (30g each).
• Roll each dough ball through granulated sugar then transfer to baking sheets spacing 2-inches apart.
• Bake one sheet at a time in preheated oven 9 - 11 minutes until cookies are puffed and appear just lightly under-baked in the center.
• Let cool on baking sheet 5 minutes then transfer to a wire rack to cool completely.
• Store cookies in an airtight container at room temperature up to 4 days.

MEMO'S MOLASSES COOKIES

Steps:

• Melt shortening, cool. Add sugar, molasses and egg; beat well.
• Sift dry ingredients, add to first mixture and mix well.
• Chill thoroughly (for at least a few hours, we chill overnight).
• Form into 1" balls, roll in granulated sugar and place on greased cookie sheet 2-3 inches apart.
• Bake at 375 degrees for 7-8 minutes. Cookies should be light, pillowy and soft, not dark and crispy.

MOLASSES COOKIES

Steps:

• In a medium bowl, mix together the melted margarine, 1 cup sugar, and egg until smooth. Stir in the molasses. Combine the flour, baking soda, salt, cinnamon, cloves, and ginger; blend into the molasses mixture. Cover, and chill dough for 1 hour.
• Preheat oven to 375 degrees F (190 degrees C). Roll dough into walnut sized balls, and roll them in the remaining white sugar. Place cookies 2 inches apart onto ungreased baking sheets.
• Bake for 8 to 10 minutes in the preheated oven, until tops are cracked. Cool on wire racks.

MOM'S MOLASSES COOKIES

Steps:

• In a large bowl, cream shortening and 1 cup sugar until light and fluffy. Beat in the egg, molasses, milk and vanilla. Combine the flour, baking soda, cinnamon, salt and nutmeg; gradually add to creamed mixture and mix well. Cover and refrigerate for 1 hour., Roll into 1-1/4-in. balls; roll in remaining sugar. Place 2 in. apart on greased baking sheets. , Bake at 350° for 10-14 minutes or until tops crack and edges are slightly firm. Remove to wire racks to cool.

SOFT MOLASSES COOKIES

Steps:

• Heat oven to 325°F. In large bowl, beat brown sugar, shortening, molasses and egg with electric mixer on medium speed, or mix with spoon. Stir in remaining ingredients except granulated sugar.
• Shape dough by rounded tablespoonfuls into 1 1/2-inch balls. Dip tops into granulated sugar. On ungreased cookie sheet, place balls, sugared sides up, about 2 inches apart.
• Bake 13 to 16 minutes or just until set and cookies appear dry. Immediately remove from cookie sheet to cooling rack.