Powered Up Molasses Cookies Recipe Taste Of Home Food

FROSTED MOLASSES COOKIES

Steps:

• In a large bowl, cream butter and sugar until light and fluffy. Beat in the egg yolks, molasses and water. Combine the flour, baking soda, cinnamon and baking powder; gradually add to creamed mixture and mix well. Cover and refrigerate for 2 hours or until easy to handle., On a lightly floured surface, roll out dough to 1/8-in. thickness. Cut with a floured 2-1/2-in. round cookie cutter. Place 1 in. apart on ungreased baking sheets. Bake at 375° for 8-10 minutes or until edges are firm. Remove to wire racks to cool. , For frosting, combine the sugar, egg whites and water in a small heavy saucepan over low heat. With a hand mixer, beat on low speed for 1 minute. Continue beating on low over low heat until frosting reaches 160°, about 8-10 minutes. Pour into the bowl of a heavy-duty stand mixer; add confectioners' sugar. Beat on high until frosting forms stiff peaks, about 7 minutes. Frost cookies. Let stand until dry.

SOFT MOLASSES COOKIES

Steps:

• In a large mixing bowl, cream together butter, shortening and sugar until light-colored and fluffy. Beat in molasses and eggs; set mixture aside. In another large bowl, combine flour (no need to sift), salt, baking soda, ginger, cloves and cinnamon. Blend thoroughly with wire whisk. Gradually mix flour mixture into creamed ingredients until dough is blended and smooth. Roll dough into 1-1/2-in. balls. Dip tops in granulated sugar; place 2-1/2 in. apart on greased baking sheet. Bake at 350° for 11 minutes. Do not overbake. Cool on wire rack. Store in tightly covered container to maintain softness.

POWERED-UP MOLASSES COOKIES

Steps:

• Preheat oven to 375°. In a large bowl, beat 2/3 cup sugar and sunflower oil until blended. Beat in egg, then molasses. In another bowl, whisk flour, baking soda, cinnamon, salt, ginger and cloves; gradually beat into sugar mixture., Combine confectioners' sugar and remaining sugar. Shape dough into 1-in. balls; roll in sugar mixture. Place 1 in. apart on greased baking sheets. Bake until edges are firm, 10-12 minutes. Cool on pans 5 minutes. Remove to wire racks to cool. Store in an airtight container.

SOFT MOLASSES CUTOUT COOKIES

Steps:

• In a large bowl, cream shortening and sugars until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in molasses. Combine the flour, baking soda, ginger, cinnamon and salt; add to the creamed mixture alternately with water, beating well after each addition. Cover and refrigerate for 3 hours or until easy to handle. , On a lightly floured surface, roll out to 1/4-in. thickness. Cut with 2-1/2-in. cookie cutters dipped in flour. Place 1 in. apart on greased baking sheets. , Bake at 350° for 8-10 minutes or until edges are firm. Remove to wire racks to cool. Frost or dust with confectioners' sugar if desired.

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.

MOM'S MOLASSES COOKIES

Steps:

• In a large bowl, cream shortening and 1 cup sugar until light and fluffy. Beat in the egg, molasses, milk and vanilla. Combine the flour, baking soda, cinnamon, salt and nutmeg; gradually add to creamed mixture and mix well. Cover and refrigerate for 1 hour., Roll into 1-1/4-in. balls; roll in remaining sugar. Place 2 in. apart on greased baking sheets. , Bake at 350° for 10-14 minutes or until tops crack and edges are slightly firm. Remove to wire racks to cool.

SOFT AND CHEWY MOLASSES COOKIES

Steps:

• In a large bowl, cream butter and 1 cup sugar. Blend in molasses and egg. Combine flour, baking soda, cinnamon, ginger and cloves; add to creamed mixture. Mix until well blended. , Shape dough into 1-1/4-in. balls. Roll balls in remaining sugar. Place on greased baking sheets. Press flat with a fork. Bake at 350° about 10-12 minutes or until set.

OLD FASHIONED MOLASSES COOKIES

Steps:

• In a large bowl, cream together the sugar and shortening until smooth. Stir in the molasses and vanilla. Combine the flour, cinnamon, baking soda and salt; stir into the mixture alternately with the sour milk. Cover the dough and chill for at least one hour.
• Preheat the oven to 375 degrees F (190 degrees C).Grease cookie sheets. On a lightly floured surface, roll out about 1/3 of the dough to 1/4 inch in thickness. Cut into circles about 3 inches in diameter using a cookie cutter or drinking glass. Place cookies 2 inches apart onto the prepared cookies sheets. Place a raisin onto the center of each cookie.
• Bake for 8 to 10 minutes in the preheated oven, or until lightly browned. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.

LO-CAL MOLASSES COOKIES

Steps:

• Preheat oven to 375°. Beat oil, molasses, 1/4 cup sugar and egg until blended. In a separate bowl, whisk flour, baking soda and spices; add to molasses mixture and mix well. Refrigerate, covered, at least 2 hours. , Shape into 1-in. balls; roll in remaining sugar. Place 1 in. apart on parchment-lined baking sheets. Bake until cookies are set and tops are cracked, 8-10 minutes.

MOLASSES SPICE COOKIES

Steps:

• In a large bowl, cream shortening and brown sugar until light and fluffy. Beat in egg and molasses. Combine the flour, baking soda, salt, ginger, cinnamon and cloves. Gradually add to the creamed mixture and mix well., Shape into 1-in. balls; roll in sugar. Place 2 in. apart on greased baking sheets. Bake at 375° for 10-12 minutes or until the tops crack. Remove cookies to wire racks to cool.

GIANT SPICE COOKIES

Steps:

• In a large bowl, combine the cake mix, ginger and baking soda. Stir in water, molasses and vanilla and mix well. Roll into 10 balls. , Place 3 in. apart on greased baking sheets. Flatten slightly with a glass coated with cooking spray. , Bake at 375° for 13-15 minutes or until surface cracks and cookies are firm. Remove to wire racks to cool.