Molasses Cookies Vi Food

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.

OLD-FASHIONED MOLASSES COOKIES

Steps:

• Combine butter, brown sugar, shortening, molasses and egg in bowl. Beat at medium speed, scraping bowl often, until creamy. Add flour, baking soda, cinnamon, ginger, cloves and salt; beat at low speed until well mixed.
• Divide dough in half; wrap each half in plastic food wrap. Refrigerate 1-2 hours or until firm.
• Heat oven to 375°F.
• Working with one-half of dough at a time, shape dough into 1 1/2-inch balls. Roll balls in granulated sugar. Place, 2 inches apart, onto ungreased cookie sheets. Flatten balls to 2 1/2-inch diameter with bottom of glass. Bake 8-11 minutes or until set.

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.

BEST EVER MOLASSES COOKIES

Steps:

• Preheat oven to 375 degrees. Line a baking sheet with parchment paper or use cooking spray.
• Melt the shortening in a small saucepan or in the microwave and let cool. Add the sugar, molasses, and egg and mix until incorporated.
• In a medium-sized mixing bowl, add the flour, baking soda, cinnamon, ginger, cloves, and salt. Add this to the wet mixture and mix until it forms a dough and is incorporated.
• Scoop into one inch balls and roll in sugar and place 2 inches apart. Bake for 8-10 minutes. Let cool on a wire rack and dip in white chocolate if desired.

MOLASSES COOKIES VI

Steps:

• Preheat the oven to 325 degrees F (165 degrees C). Grease cookie sheets.
• In a large bowl, stir together the butter, molasses, sour cream, brown sugar and vinegar until smooth and well blended. Combine the flour, baking soda, salt, ginger and cinnamon; stir into the molasses mixture. Dough will be very stiff when complete.
• On a lightly floured surface, roll the dough out to 1/4 inch in thickness. Cut into desired shapes with cookie cutters. Place cookies 1 1/2 inches apart onto prepared cookie sheets.
• 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. Cookies can be iced, when cooled, with any standard icing recipe.

MOLASSES COOKIES

Steps:

• Preheat the oven to 350 degrees F. In medium bowl, combine the flour, baking soda, cinnamon, ginger, cloves and salt and set aside.
• In the bowl of a standing mixer fitted with the paddle attachment, cream together the butter and brown sugar until light and fluffy. Beat in the egg and then the molasses. In thirds, gently mix in the flour mixture until just combined.
• Using an ice cream scoop, scoop out the cookie dough into 1-inch balls onto a sheet tray covered with turbinado sugar. Gently toss the cookies in the sugar, covering them completely. Place the sugar-coated dough balls on another sheet tray and gently squish a little.
• Bake for 9 to 10 minutes. Remove the cookies to a rack to cool. Store in an airtight container for up to 2 weeks.

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.

MOLASSES COOKIES

Steps:

• 1. Sift the flour, baking soda, salt, cinnamon, cloves, and allspice into a large bowl.
• 2. Put the butter, dark brown sugar, and granulated sugar in the bowl of a stand mixer and cream them together on medium-high speed until light and fluffy, about 3 minutes. Add the egg and the vanilla and beat to incorporate. Add the molasses and beat until combined.
• 3. Working in three batches, gradually add the dry ingredients to the wet, mixing on low speed to incorporate between additions. Turn the dough out onto a sheet of plastic wrap; tightly wrap, and chill for 30 minutes and up to overnight.
• 4. When ready to bake the cookies, position a rack in the center of the oven and preheat the oven to 325°F. Line 2 cookie sheets with parchment paper.
• 5. Scoop out 2-inch balls of dough and roll them in granulated sugar to coat; place on the baking sheets at least 2 to 3 inches apart. Press each down gently with your fingers to flatten slightly. Bake for 10 to 12 minutes, rotating the cookie sheets halfway through baking.
• 6. Transfer the cookies to racks to cool; serve right away or keep in an airtight container at room temperature for up to 3 days.

THIN AND CRISPY SPICY MOLASSES COOKIES

Steps:

• Heat the oven to 325° F. (not fan assisted) with rack in centre of oven and prepare a baking sheet with parchment or a Silpat.
• In the bowl of a stand mixer or in a large bowl using a hand mixer, cream together the butter and sugar until light and fluffy, 3 to 5 minutes. Add the eggs, one at a time, mixing until thoroughly incorporated. Beat in the molasses.
• In a separate bowl, whisk together the flour, baking soda, cinnamon, ground ginger, salt and ground cloves. With the mixer running, slowly add the dry ingredients to the mixture until completely incorporated.
• Spoon the batter into mounds (about 2 Tablespoons each) and place on prepared cookie sheet. Space the cookies at least 3 to 4 inches apart, as they will spread! I bake only 6 at a time on a half sheet pan.
• Baking time will vary depending on your oven, weight of your baking sheet and how you like your cookies (more crispy or more chewy). Check cookies regularly starting at 12 minutes and watch carefully. Cookies will puff up as they bake and then deflate in to a flat cookie. You want to leave them in the oven at least until they deflate. How much longer you bake after that will determine how crispy they'll be. Somewhere between 14-17 minutes is in the right range. If you like, you can rotate the pan front to back halfway through for even colouring.
• Allow cookies to sit on the baking sheet until they firm up enough to move to a cooling rack (about a minute or two). Cookies will firm up as they cool.

AMISH MOLASSES COOKIES

Steps:

• Position one of the oven's racks in the center and preheat oven to 375F degrees.
• Line cookie sheets with parchment paper or lightly grease them.
• In a large bowl beat together the sugar and shortening until creamy.
• Add the eggs, molasses, and vanilla and beat well.
• In a separate bowl, combine the flour, baking soda, salt, cinnamon, and ginger until well blended.
• Add the dry mixture to the sugar mixture in several additions, alternating with the buttermilk until well combined.
• Drop the cookie dough by teaspoonfuls (or if you want monster-sized cookies, you tablespoons!) spaced 2 inches apart onto the prepared cookie sheets.
• Bake for about ten minutes, until golden around the edges.
• Remove from the oven and allow the cookies to cool on the cookie sheet for 5 minutes and then transfer them with a spatula to wire racks to cool completely