MOLASSES SUGAR COOKIES
These are a wonderful chewy spice cookie. They are drop cookies that keep very well. I make them at the beginning of the holiday season and they keep all the way to New Year's!
Provided by Karin Christian
Categories Desserts Cookies Spice Cookie Recipes
Time 3h40m
Yield 72
Number Of Ingredients 10
Steps:
- Melt the shortening in a large pan on the stove, and cool.
- Add sugar, eggs, and molasses, beat well.
- In a separate bowl, sift dry ingredients together and add to the pan. Mix well and chill 3 hours or overnight.
- Form into walnut-size balls. Roll in granulated sugar. Place on greased cookie sheet about 2 inches apart.
- Bake at 375 degrees F (190 degrees C) for 8-10 minutes.
- Store in an airtight container to keep from getting overly crisp. If they do lose their softness, an easy way to restore it is to place one slice of fresh bread in the container with the cookies for a couple of hours or overnight and they will be soft again!
Nutrition Facts : Calories 93.5 calories, Carbohydrate 12.7 g, Cholesterol 5.2 mg, Fat 4.5 g, Fiber 0.2 g, Protein 0.9 g, SaturatedFat 1.1 g, Sodium 105.2 mg, Sugar 6.8 g
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.
Nutrition Facts : Calories 110 calories, Fat 4 grams, SaturatedFat grams, Transfat grams, Cholesterol 15 milligrams, Sodium 80 milligrams, Carbohydrate 16 grams, Fiber 0 grams, Sugar grams, Protein 1 grams
MOLASSES SUGAR COOKIES
There's nothing really fancy about these cookies, but they're my husband's all-time favorite. He enjoys their chewy, comforting flavor and the childhood memories they bring back.
Provided by Taste of Home
Categories Desserts
Time 40m
Yield about 4 dozen.
Number Of Ingredients 11
Steps:
- In a large bowl, combine the oil, sugar and molasses. Add egg; mix well. Combine the flour, baking soda, cinnamon, salt, cloves and ginger; add to sugar mixture and mix well. Cover and refrigerate for 4 hours or until easy to handle., Shape dough into 1-in. balls; roll in additional sugar. Place 3 in. apart on greased baking sheets. Bake at 375° for 7-9 minutes or until tops are cracked and edges are set. Cool for 2-3 minutes before removing from pans to wire racks.
Nutrition Facts : Calories 143 calories, Fat 7g fat (1g saturated fat), Cholesterol 9mg cholesterol, Sodium 158mg sodium, Carbohydrate 19g carbohydrate (10g sugars, Fiber 0 fiber), Protein 1g protein.
MOLASSES SUGAR COOKIES I
These cookies store wonderfully and keep for several days.
Provided by Tiffany Rogers
Categories Desserts Cookies Sugar Cookies
Yield 30
Number Of Ingredients 10
Steps:
- Cream together until light and fluffy butter flavored shortening and brown sugar. Add egg and molasses and beat well. Sift together flour, salt, baking soda, cinnamon, ground cloves and ginger. Add to creamed mixture and mix well.
- Chill at least 1 hour or overnight.
- Preheat oven to 375 degrees F (190 degrees C).
- Roll into 1-inch balls, roll in sugar. Place balls 2 inches apart on ungreased cookie sheet. Bake for 10 minutes. Cool slightly before removing from pan.
Nutrition Facts : Calories 116.5 calories, Carbohydrate 15.8 g, Cholesterol 6.2 mg, Fat 5.6 g, Fiber 0.3 g, Protein 1.1 g, SaturatedFat 1.4 g, Sodium 109 mg, Sugar 8.7 g
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.
MOLASSES COOKIES
Provided by Buddy Valastro
Categories Cookies Dessert Bake Christmas Winter Edible Gift Christmas Eve Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes about 2 1/2 dozen cookies
Number Of Ingredients 12
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.
MOLASSES COOKIE RECIPE
Steps:
- Preheat the oven to 350 degrees. Cream the butter, sugar, egg, and molasses. Add the remaining dry ingredients. Mix until blended. Place small scoops onto greased cookie sheets. Bake for about 7-9 minutes.
CHEWY MOLASSES SUGAR COOKIES
Homemade Chewy Molasses Cookies are made with ginger, cloves, cinnamon, and molasses. They're an old fashioned molasses cookie recipe perfect for the holiday season.
Provided by Michelle
Categories Cookies
Time 1h30m
Number Of Ingredients 12
Steps:
- With a standing mixer or hand mixer, cream the butter, granulated sugar, and brown sugar together until light and fluffy.
- Add in the molasses and the egg, and beat the dough until well combined.
- Add in flour, baking soda, salt, ginger, cinnamon and cloves. Mix until combined well combined.
- Chill dough for at least 1 hour.
- Preheat oven to 375 degrees and line a baking sheet with parchment paper.
- Roll dough into about 1 1/2" balls (about the size of a walnut), and roll in granulated sugar. Place each cookie about 2" apart on the baking sheet.
- Bake the cookies for 8-10 minutes, or until the cookies begin to puff up and crack. Let the cookies cool on the baking trays until they set (the cookies will flatten a bit--this is totally normal).
- Sprinkle with extra sugar, if desired. Let the cookies finish cooling a wire rack.
MOLASSES SUGAR COOKIES
Make and share this Molasses Sugar Cookies recipe from Food.com.
Provided by Leta8076
Categories Dessert
Time 1h10m
Yield 24 cookies
Number Of Ingredients 10
Steps:
- Cream together shortening and sugar.
- Add molasses and egg; beat well.
- Sift together flour, soda, cinnamon, cloves, ginger and salt; add to molasses mixture.
- Mix well; chill.
- Form into 1-inch balls, roll in granulated sugar and place on greased cookie sheets two inches apart.
- Bake in moderately hot oven, 375° for 8-10 minutes.
Nutrition Facts : Calories 140.5, Fat 6.7, SaturatedFat 1.7, Cholesterol 7.8, Sodium 158, Carbohydrate 19.1, Fiber 0.4, Sugar 10.3, Protein 1.4
MOLASSES SUGAR COOKIES
Make and share this Molasses Sugar Cookies recipe from Food.com.
Provided by nancyal
Categories Dessert
Time 40m
Yield 4 dozen cookies, 48 serving(s)
Number Of Ingredients 10
Steps:
- Melt shortening in a 3 or 4 quart saucepan over low heat.
- Remove from heat and let cool.
- when cool, add sugar, molasses, and egg; beat well.
- sift together the flour, soda, cloves, ginger, cinnamon and salt.
- add to first mixture.
- mix well.
- form into 1-inch balls, roll in granulated sugar and place on greased cookie sheet 2 inches apart.
- bake at 375 degrees for 8 to 10 mminutes.
Nutrition Facts : Calories 494.9, Fat 51.4, SaturatedFat 12.8, Cholesterol 3.9, Sodium 151.7, Carbohydrate 9.5, Fiber 0.2, Sugar 5.2, Protein 0.7
BASIC SUGAR COOKIES
Sugar cookies are a buttery classic that make a delicious anytime treat. Enjoy your sugar cookies plain, or decorate them with icing to make them festive. This recipe is a favorite of Martha's, who likes to add one tablespoon cognac alongside the egg and vanilla, after creaming together the butter and sugar.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Time 2h
Yield Makes 32
Number Of Ingredients 10
Steps:
- In large bowl, whisk flour, baking powder, and salt. With an electric mixer, cream butter and sugar until light and fluffy. Beat in egg and vanilla. With mixer on low, gradually add flour mixture; beat until combined. Divide dough in half; flatten into disks. Wrap each in plastic; freeze until firm, at least 20 minutes, or place in a resealable plastic bag, and freeze up to 3 months (thaw in refrigerator overnight).
- Preheat oven to 325 degrees. Line baking sheets with parchment. Remove one dough disk; let stand 5 to 10 minutes. Roll out 1/8 inch thick between two sheets of floured parchment, dusting dough with flour as needed. Cut shapes with cookie cutters. Using a spatula, transfer to prepared baking sheets. (If dough gets soft, chill 10 minutes.) Reroll scraps; cut shapes. Repeat with remaining dough.
- Bake, rotating halfway through, until edges are golden, 10 to 18 minutes (depending on size). Cool completely on wire racks. To ice cookies, spread with the back of a spoon. Let the icing harden, about 20 minutes. Decorate as desired.
- For the icing, sift confectioners' sugar into a small bowl. Whisk in milk, water, or lemon juice, 1 tablespoon at a time, until smooth and thick enough to coat the back of a spoon. If too thin, whisk in more sugar; if too thick, add more liquid. Spread over cookies with back of a spoon. Add other decorations, if desired. Let the icing harden, about 20 minutes.
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Category CookieEstimated Reading Time 2 mins
- Begin by melting the shortening in a small saucepan over low heat. Remove from heat and let cool.
- In a medium bowl, combine the flour, soda, cloves, ginger, cinnamon, and salt. Slowly add to the molasses mixture. Mix well.
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MOLASSES COOKIES RECIPE | MYRECIPES
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5/5 (27)Calories 66 per servingServings 48
- Combine brown sugar and shortening in a large bowl; beat with a mixer at medium speed until light and fluffy. Add molasses and egg; beat well. Lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 5 ingredients (through salt), stirring with a whisk. Add flour mixture to sugar mixture; beat at low speed just until blended. Cover and freeze 1 hour.
- Place water in a small bowl. Place granulated sugar in another small bowl. Lightly coat hands with cooking spray. Shape dough into 1-inch balls. Dip one side of each ball in water; dip wet side in sugar. Place balls, sugar side up, 1 inch apart, on baking sheets coated with cooking spray. Bake at 375° for 8 minutes. Remove from pans; cool on wire racks.
MOLASSES COOKIES - DINNER AT THE ZOO
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5/5 (9)Category DessertCuisine AmericanCalories 153 per serving
- Preheat the oven to 325 degrees F. Line two baking sheets with parchment paper or non stick baking mats.
- Place the brown sugar, butter, egg and molasses in the bowl of a mixer. Beat for 2-3 minutes or until smooth.
- Add the flour, baking soda, cinnamon, ginger, cloves, allspice and salt to the bowl. Stir until just combined.
- Roll the dough into 1 1/2 inch balls. Coat each ball in granulated sugar and place 2 inches apart on the prepared pans.
24 MOLASSES RECIPES, FROM EXPECTED CLASSICS TO SWEET SURPRISES
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Published 2021-12-20
- Ginger Spiced Dark Molasses Sugar Cookies. “These cookies are spicy, sweet and rich with molasses. Take care not to overbake the cookie and you will have a chewy center that will melt in your mouth.
- Gingerbread Cookies. Before we get into the recipes that make you say, “I didn’t know I could use molasses for that,” we have to talk about gingerbread cookies.
- The Gingeriest Gingerbread. What does it take to create what food editor Emma Laperruque has dubbed the gingeriest gingerbread? One cup of really strong ginger beer (the good kind), two tablespoons of freshly grated ginger, and ¼ cup of ground ginger.
- Triple-Ginger Chocolate Chunk Cookies. When I worked for Martha Stewart, these chocolate-ginger cookies from former food editor Susan Spungen were the stuff of legend.
- Gooey Gingerbread S’mores Bars. Missing the smoky-sweet flavor of the beloved summertime campfire treat? The base is a classic gingerbread bar, topped with chocolate and marshmallows, which melt as the bars bake in the oven.
- Rose Levy Beranbaum's Molasses Sugar Butter Cookies. The queen of cookies (and really, all things baking), these molasses cookies from Rose Levy Beranbaum have the perfect texture: a little chewy and a little crunchy, with plenty of nutty spiced flavor to boot.
- Demon Cake. Our editors call this “a dense, heavily spiced, gingered cake, sweetened with dark, treacly molasses and apples. Not for the faint of heart (though the title could tell you as much); serious ginger and gingerbread lovers will rejoice, however.”
- Extra Oat-y Oatmeal Cream Pies. The reason why we love molasses so much is that it delivers both good flavor and great texture; these sandwich cookies are proof of its magic.
- Gluten-Free Carrot Cake. The first ingredient will make you do a double-take: mayonnaise. Trust us (and trust recipe developer Kristina Vanni), it works, producing a denser, moister crumb.
- Fresh Ginger Cake From Sylvia Thompson. Light molasses and four warm ground spices—white pepper, cloves, nutmeg, and ginger—deliver festive flavor in every bite of this sponge-like cake.
OLD-FASHIONED MOLASSES COOKIE - JUST LIKE GREAT-GRANDMA'S ...
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4.2/5 (47)Category Dessert
- In a large bowl beat together the butter and 1 cup sugar until creamy. Add molasses and egg, beating until well blended.
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From hotrodsrecipes.com
5/5 (5)Total Time 45 minsCategory CookiesCalories 143 per serving
- Sift and add dry ingredients. Mix well. Wrap the cookie dough in plastic wrap and refrigerate for at least 30 minutes.
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From sugarandsoul.co
5/5 (5)Total Time 30 minsCategory DessertCalories 169 per serving
- In a large bowl or stand mixer fitted with a paddle attachment, mix together molasses, sugar, and vegetable shortening.
- Add the warm water to a medium bowl, hold it over the large bowl with the molasses mixture in it, and whisk in baking soda and Bakewell cream. Take caution as the mixture will activate. Pour into molasses mixture and mix until combined.
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4.6/5 (187)Total Time 2 hrsCategory Cookies
- Whisk the flour, baking soda, ginger, cinnamon, cloves, nutmeg, and salt together until combined. Set aside.
- In a large bowl using a hand-held or stand mixer fitted with a paddle attachment, beat the butter and both sugars together on high speed until creamy and combined, about 2 minutes. Add the molasses and beat until combined. Then add the egg and vanilla extract and beat until combined, about 1 minute. Scrape down the sides and bottom of the bowl as needed.
- On low speed, slowly mix the dry ingredients into the wet ingredients until combined. The cookie dough will be slightly sticky. Cover dough tightly with aluminum foil or plastic wrap and chill for 1 hour and up to 2-3 days.
- Preheat oven to 350°F (177°C). Line two large baking sheets with parchment paper or silicone baking mats. (Always recommended for cookies.) Set aside.
MOLASSES COOKIE RECIPE (50 YEAR OLD ... - DINNER, THEN DESSERT
From dinnerthendessert.com
5/5 (6)Total Time 1 hr 15 minsCategory DessertCalories 152 per serving
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