Molasses Clove Cookies Food

CHEWY GINGER MOLASSES COOKIES

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 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.

MOLASSES CLOVE COOKIES

Steps:

• Adjust oven rack to the middle position and heat the oven to 375°. Line a large baking sheet with parchment paper or spray sheet with nonstick cooking spray.
• Whisk the flour, baking soda, spices, and salt in a medium bowl until thoroughly combined; set aside.
• Either by had or with an electric mixer, beat the butter with the brown sugar and the 1/3 cup granulated sugar at medium-high speed until light and fluffy, about 3 minutes. Reduce the speed to medium-low and add the yolk and vanilla; increase the speed to medium and beat until incorporated, about 20 seconds.
• Reduce the speed to medium-low and add the molasses; beat until fully incorporated, about 20 seconds, scraping the bottom and sides of the bowl once with a rubber spatula.
• Reduce the speed to the lowest setting; add the flour mixture and beat until just incorporated, about 30 seconds, scraping the bowl down once. Give the dough a final stir by hand to ensure that no pockets of flour remain at the bottom. The dough will be soft.
• Place the 1/2 cup sugar for rolling in a shallow bowl. Fill a medium bowl halfway with cold tap water. Dip your hands into the water and shake off the excess (this will prevent the dough from sticking to your hands and ensure that the sugar sticks to the dough).
• Using a tablespoon measure, scoop a heaping tablespoon of dough and roll it between your moistened palms into 1 1/4- to 1 1/2- inch ball; drop the ball into the sugar and repeat to form about 4 balls. Toss the balls in sugar to coat and set them on the prepared baking sheet, spacing them about 2 inches apart. Repeat with the remaining dough, moistening your hands as necessary with the water.
• Bake until the cookies are browned, still puffy, and the edges have begun to set, but the centers are still soft (the cookies will look raw between the cracks and seem underdone), about 11 minutes, rotating the sheet from front to back half-way through the baking time. Do not overbake.
• Cook the cookies on the baking sheet for 5 minutes, then use a wide metal spatula to transfer to the cookies to a wire rack; cool the cookies to room temperature.

MOLASSES SPICE COOKIES

Steps:

• Whisk together flour, baking soda, spices: Preheat oven to 375°F. Vigorously whisk together the flour, baking soda, salt, cinnamon, ginger, cloves, allspice in a bowl and set aside.
• Prepare butter, sugar, and wet ingredients: Use an electric mixer and beat the butter for 2 minutes. Add the brown sugar, and 1/2 cup granulated sugar and beat until light and fluffy, about 3 minutes with mixer set at medium speed. Add egg, vanilla extract, and molasses. Beat until combined, about 30 seconds. Scrape down sides of bowl with a rubber spatula.
• Add dry ingredients to wet ingredients: Add dry ingredients and beat at low speed until just combined, about 30 seconds.
• Make dough balls, roll them in sugar: Place remaining 1/3 cup of granulated sugar in a shallow bowl. Working with 2 Tbsp of dough each time, roll dough into 1 3/4 inch balls. Roll balls in sugar and place on un-greased cookie sheets, spacing them 1 1/2 to 2 inches apart.

CINNAMON CLOVE COOKIES

Steps:

• Preheat oven to 350 degrees. Position rack in the middle of the oven.
• Line 2 large cookie sheets with parchment paper.
• In a large bowl, sift flour, baking soda, cinnamon, cloves, and salt.
• In the bowl of an electric mixer, cream the butter and sugar on medium speed until light and fluffy.
• Add the eggs and beat until incorporated. Beat in the orange zest and corn syrup.
• Add the dry ingredients in two two batches, beating until the dough is well mixed.
• With your hands shape the dough into a disk, wrap it in plastic, and chill for an hour.
• On a lightly floured board, roll out the dough 1/4 inch thick, if you like a thicker cookie then roll out thicker and adjust your cooking time. With a floured cookie cutter of your choice, cut out cookies and place them 1 1/2 inches apart on the cookie sheets. If you wish, sprinkle with crystal sugar.
• Reroll the scrapes only one time, or the dough will become tough. The more you handle the dough, the tougher it will get.
• Bake the cookies for 12 minutes, turning the cookie sheets halfway through the baking time.
• Cool the cookies on the sheet, set on racks. Store in airtight containers.
• The size of your cookie cutter will determine how many cookies you end up with.

SOFT MOLASSES COOKIES V

Steps:

• In a large bowl, cream together the butter, brown sugar and egg until well blended. Stir in the molasses. Combine the flour, baking soda, cinnamon and ginger; stir into the molasses mixture. Cover the dough and chill for at least 1 hour.
• Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets. Roll the dough into walnut sized balls. Place the cookies 2 inches apart onto the prepared cookie sheet.
• Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.

CHEWY MOLASSES-SPICE COOKIES

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 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.