MOLASSES COOKIES
Anne Burrell's cookies are delicious on their own or with ginger ice cream. Roll the cookies in turbinado sugar for a crunchy outside with a chewy center.
Provided by Anne Burrell
Categories dessert
Time 30m
Yield 36 cookies
Number Of Ingredients 11
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.
OLD FASHIONED MOLASSES COOKIES
These are basically a soft ginger snap. I made them for my 8 year olds class and they were fighting over the extras. I also made them for a very sweet older friend who said she hadn't tasted these since her mother made them when she was little, They make a ton and stay fresh for quite awhile. This works perfectly for Christmas or large amounts of company!
Provided by startnover
Categories Drop Cookies
Time 20m
Yield 75 serving(s)
Number Of Ingredients 9
Steps:
- Cream margarine and sugar, add eggs and molasses.
- Finally add dry ingredients.
- Roll in balls size of fifty cent piece.
- Roll in sugar--do not flatten!
- bake on greased cookie sheet and bake at 350° for 10-12 minutes.
Nutrition Facts : Calories 182.8, Fat 8.9, SaturatedFat 1.9, Cholesterol 9.9, Sodium 270.4, Carbohydrate 24.4, Fiber 0.4, Sugar 13.2, Protein 1.8
NEW ENGLAND MOLASSES GINGERBREAD COOKIES
Steps:
- For dough:
- Combine 5 1/4 cups flour, cinnamon, ginger, cloves, and salt in medium bowl; whisk to blend well. Using electric mixer, beat butter and shortening in large bowl to blend. Add 1 cup sugar, molasses, and lemon peel and beat until smooth. Beat in egg and buttermilk. Stir 2 teaspoons water and baking soda in small cup to blend; beat into butter mixture. Beat in flour mixture in 2 additions. Stir in more flour, 1/4 cup at a time, until slightly firm dough forms. Divide dough into 3 equal parts. Shape each into disk. Wrap disks and chill until firm enough to roll, at least 2 hours. (Can be made 2 days ahead. Keep refrigerated. Soften slightly before rolling out.)
- Working with 1 disk at a time, roll out dough between sheets of waxed paper to 16x12-inch rectangle, occasionally lifting paper to smooth out wrinkles. Using 4- to 5-inch cutters, cut out boy and girl gingerbread people. Pull away excess dough around cutouts; flatten, wrap, and chill excess dough. Slide rimless baking sheet or inverted baking sheet under waxed paper with cutouts and chill until firm. Repeat with remaining dough disks, refrigerating cutouts on waxed paper on baking sheets. Roll out excess dough and make more cookies, using all of dough. (Cutout cookies can be made 1 day ahead. Cover; keep chilled.)
- Position rack in center of oven and preheat to 350°F. Using thin metal spatula, lift chilled cookies off waxed paper and transfer to baking sheet, spacing 1 inch apart. Bake until darker at edges and just firm to touch in center, about 12 minutes. Cool on sheet 5 minutes. Transfer to rack; cool completely. Bake remaining cookies, 1 sheet at a time.
- For icing:
- Sift powdered sugar into medium bowl. Mix in lemon juice and corn syrup. Mix in enough water by teaspoonfuls to form smooth icing soft enough to pipe but firm enough to hold shape. Divide into 3 or 4 portions and tint with food coloring, if desired.
- Spoon icing into pastry bag (or bags if using more than 1 color) fitted with small (1/16- to 1/8-inch) plain tip. Arrange cookies on work surface. Pipe icing onto cookies in desired patterns. Apply decorations as desired. Let cookies stand until icing is dry. (Can be made 3 days ahead. Store cookies airtight between sheets of waxed paper at room temperature.)
MOLASSES COOKIES I
This is an old family recipe, and well worth the time and effort.
Provided by Kristen Pontier
Categories Desserts Cookies Molasses Cookie Recipes
Yield 60
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F (180 degrees C).
- Mix ingredients in order given, by hand (mixers ruin this recipe!). Mix in baking soda dissolved in water. Add the flour last.
- Lightly flour board, and add flour as needed to keep dough from being really sticky. Roll out thin and cut into any shapes you want.
- Bake 10 to 12 minutes.
Nutrition Facts : Calories 110.5 calories, Carbohydrate 18.7 g, Cholesterol 14.3 mg, Fat 3.4 g, Fiber 0.3 g, Protein 1.5 g, SaturatedFat 2 g, Sodium 89.4 mg, Sugar 8.1 g
NEW ENGLAND LUMBERJACK COOKIES
I don't remember where this recipe came from. I found the name interesting and cut it out of a magazine.
Provided by MARIA MAC
Categories Dessert
Time 25m
Yield 48 cookies
Number Of Ingredients 9
Steps:
- Preheat oven to 350°F.
- Cream together the sugar and shortening.
- Add molasses and eggs.
- Mix well. Sift together the dry ingredients and stir.
- Put 1/4 cup sugar in a small bowl.
- Dip fingers into the sugar, then pinch off a piece of dough and roll into a 1-1/2-inch ball.
- Place dough balls on greased cookie sheet about 3 inches apart.
- Bake for 12 to 15 minutes. The dough will keep for a week or more in the refrigerator.
CAPE COD MOLASSES COOKIES
Spicy and sweet bar cookies from the New England chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947.
Provided by Molly53
Categories Bar Cookie
Time 30m
Yield 24 cookies
Number Of Ingredients 11
Steps:
- Preheat oven to 300F and grease a 13 x 9" pan very well.
- Sift first six ingredients together.
- Cream butter and sugar together until light and fluffy; add egg.
- Combine milk with molasses and add alternately to dry ingredients to creamed mixture.
- Pour batter into prepared pan and bake for 15 minutes or until done.
- Cool slightly and cut diagonally into diamond shapes.
Nutrition Facts : Calories 91.2, Fat 3, SaturatedFat 1.8, Cholesterol 15.9, Sodium 100.9, Carbohydrate 15.2, Fiber 0.2, Sugar 8.2, Protein 1.2
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