Molasses Cookie Mix Food

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.

MOLASSES COOKIE MIX

Steps:

• In a large bowl, combine the first nine ingredients. Divide into three batches; store in airtight containers in a cool, dry place for up to 6 months. Yield: 3 batches (9 cups total)., To prepare cookies: Preheat oven to 375°. In a large bowl, cream butter until light and fluffy. Add egg and molasses; mix well. Add 3 cups cookie mix; beat until smooth. , Shape into 1-in. balls and roll in sugar. Place 2 in. apart on ungreased baking sheets. Bake until the edges are firm and the surface cracks, 9-11 minutes. Cool on wire racks.

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.

MOLASSES COOKIE MIX IN A JAR

Steps:

• In a large mixing bowl, combine all ingredients.
• Store the mix in an airtight container.
• Attach this to the Jar:
• Molasses Cookies.
• Makes 4 dozen cookies: 3/4 cup butter or margarine, softened, 1 egg, 1/4 cup sulfured molasses and 1 package Molasses Cookie Mix.
• Preheat oven to 375 degrees F.
• In large bowl, cream together the butter, egg, and molasses.
• Add the Molasses Cookie Mix and beat until smooth.
• Shape the dough into 1-inch balls; roll in granulated sugar & place 2 inches apart on ungreased cookie sheets.
• Bake for 9 to 11 minutes.
• Cool on wire racks.

MOLASSES COOKIES

Steps:

• Cream together bacon fat and sugar.
• Add hot water, molasses, baking soda, cinnamon and salt.
• Stir flour in 1 cup at a time until all is thoroughly blended.
• Chill dough at least 1 hour.
• Flour rolling surface.
• Roll chilled dough to 1/2" thick.
• Cut with large round cookie cutter or juice glass.
• Grease foil-covered cookie sheets.
• Bake at 275 for 10 minutes.
• Mix powdered sugar with small amount of water until spreading consistency is reached.
• Frost cookies with glaze.

SOFT MOLASSES COOKIES

Steps:

• Cream together shortening and brown sugar.
• Stir in egg and molasses and mix well.
• Fold in dry ingredients and stir.
• Cover and chill till firm (1-2 hours).
• Preheat oven to 350°.
• Roll dough into small balls and roll in white sugar.
• Place on lightly greased cookie sheet.
• Bake at 350° for 9-10 minutes.
• Leave on sheet one minute until set.
• I changed the amount of salt in here. My original recipe calls for 1 tsp of salt but that may be too much for some. A few people have made it as is (the majority) with no complaints on salt, however a few commented it was too much. I think 1/2 tsp can be used with no alterations to the recipe. I will leave it up to you either way you still WIN !

CHEWY MOLASSES COOKIES

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.

MOLASSES COOKIES

Steps:

• Preheat oven to 375 degrees F.
• In 3-quart saucepan, melt margarine or butter over low heat. Remove saucepan from heat and, with wire whisk, beat in molasses and 1 cup sugar until blended, whisk in egg.
• With spoon, stir in flour and remaining ingredients until mixed.
• Transfer dough to medium bowl and freeze 15 minutes or until firm enough to handle. Spread remaining 1/4 cup sugar on waxed paper.
• Roll dough into 1-inch balls, roll balls in sugar to coat. Place balls, 2 1/2 inches apart, on ungreased large cookie sheet. Bake cookies 10 to 12 minutes, until cookies spread and da rken.
• Let cookies remain on cookie sheet on wire rack 1 minute to cool slightly.
• Transfer cookies to wire rack to cool completely.
• Repeat with remaining dough.
• Store cookies in tightly covered container up to 2 weeks.

MOLASSES COOKIES

Steps:

• Preheat oven to 350 degrees.
• In a medium size bowl, mix the melted butter, 1 cup of sugar and the molasses.
• Add egg and stir until well mixed.
• In a separtate bowl, mix the flour, ginger, cinnamon, baking soda and salt.
• Gradually add to the butter mixture, stirring until a soft dough is formed.
• Shape the dough into 1-inch balls, then roll each ball in the remaining sugar.
• Bake on an ungreased baking sheet for 10 minutes.