Rum Molasses Cookies 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.

CAPTAIN MORGAN'S BLACKSTRAP MOLASSES COOKIES

Steps:

• Pre-heat oven to 350°F and line 2 sheet pans with bakers's paper.
• In a bowl sift together flour, baking powder, baking soda, salt, allspice, mace, cinnamon, cloves and fresh nutmeg.
• Use a Kitchen-Aid with a paddle. Beat sugar and butter until fluffy about 2-3 minutes. Add egg, Captian Morgan's Rum, Blackstrap Molasses and beat at low-speed for 3-4 minutes.
• Add dry ingredients in small amounts until flour has been incorporated and mix until batter is smooth.
• Roll cookie dough into a ball, place in a bowl, cover with plastic and chill for 1 hour.
• Use a 2-ounce scoop for uniform size. Roll dough in the palm of your hand to form a ball. Place on sheet pans about 2 inches apart. Slightly flatten cookies. Place walnut pieces on cookies and dust with a little fine sugar.
• Bake cookies at 350 F for 8-10 minutes.
• Chef's Note: You can substitute Splenda Brown Sugar for the brown sugar.

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.

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.

CRISP MOLASSES COOKIES

Steps:

• Whisk the flour, baking soda, cinnamon, cloves, ginger, and salt together. Set aside.
• Using a hand mixer or a stand mixer fitted with paddle attachment, beat the butter on high speed until completely smooth, about 1 minute. Add the granulated sugar and beat the two together until smooth and creamy, about 1 minute. Add the molasses, egg, and vanilla and beat on high until completely combined, about 2 minutes. Scrape down the sides and bottom of the bowl as needed.
• Add the dry ingredients to the wet ingredients and mix on low until combined. Cover and chill the dough for 1 hour in the refrigerator (and up to 2-3 days). If chilling for longer than a few hours, allow to sit at room temperature for at least 30 minutes before rolling and baking because the dough will be quite hard and the cookies may not spread.
• 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.
• Roll balls of dough (about 1 scant Tablespoon of dough per cookie) into the granulated/coarse sugar. Place each ball 2 inches apart on the baking sheets. Bake for 13 minutes or until cracked on the top.
• Remove from the oven and allow to cool on baking sheet for 5 minutes before transferring to a wire rack to cool completely.

MOLASSES SPICE COOKIES WITH DARK RUM GLAZE

Steps:

• Adjust an oven rack to the middle position. Heat oven to 375. Spread 1/2 cup sugar in a shallow dish for coating. Set aside. Whisk the flour, baking soda, spices, pepper and salt together in a large bowl. Set aside.
• Beat butter, brown sugar and remaining 1/3 cup sugar together in a large bowl using an elecctric mixer on medium speed until light and fluffy, 3-6 inutes. Beat in egg yolk and vanilla until combined, about 30 seconds. Beat in the molasses until incorporated, about 30 seconds, scraping down the side of the bowl and bveater as needed.
• Reduce mixer speed to low. Slowly mix in the flour mixture until combined, about 30 seconds. (Dough will be soft.) Give the dough a final stir with a rubhger spatula to make sure it is combinewd.
• Using wet hands, roll 2 T. dough at a time into balls, then roll in the sugar to coat. Lay on two parchment-lined baking sheets, spaced about 2 inches apart. Bake, one sheet at a tim, until edges set and tops are cracked but centers are still soft and underdone. (Peek thru cracks to check centers.) It's about 10-12 minutes. Rotate the baking sheet halfway thru baking.
• Let cookies cool on sheet for 10 minutes. You can serve them at this point or transfer to a wire rack, cooling completely before putting on the rum glaze.
• To make glaze, just mix the confectioners sugar and rum together until smooth. Drizzle it over the cooled cookies. Let set for 10-15 minutes before serving.
• NOTE: if you want to make these w/o the rum glaze, you could also use a variation that has orange essence in it. Just add 1 t. grated orange zest to the dough when you add the molasses. Process 2/3 cup sugar with 2 t. grated orange zest in a food processor until fragrance, about 10 seconds. Use that for rolling instead of the plain white sugar.

RUM & MOLASSES COOKIES

Steps:

• Sift together the flour, ginger, cloves, nutmeg, cinnamon, allspice and salt. Combine 1 cup dark molasses and 1 teaspoon baking powder and let the foaming subside. Cream softened butter with 1 cup sugar until light and fluffy. Add molasses and beat well. Add rum and water. Add dry ingredients in thirds, mixing well after each addition. When dough is smooth, cover and refrigerate overnight. Roll dough on floured surface to 1/4 inch thickness. Cut into chosen shapes. Gather scraps, re-roll and use all of the dough. Place cutouts 2 inches apart on buttered, floured cookie sheets or they also bake well on parchment or Silpat. Bake in a 375 degree oven 10-15 minutes, depending on your oven - until crispy on the outer edges. Cool and frost with your favorite frosting leaving some unfrosted since they are wonderful, too!

CELEBRITY FOOD STYLIST JESSE SZEWCZYK GIVES THESE HOT BUTTERED RUM SUGAR COOKIES A BOOZY SPIN

Steps:

• In a small saucepan over medium, melt butter. Cooking, stirring often to prevent milk solids from burning, 3-4 minutes or until butter foams, darkens in color slightly and is very fragrant. Immediately pour butter into a medium, heatproof bowl; chill 1½ hours or until mostly resolidified. (It's OK if butter is still slightly soft.) Meanwhile, in a medium bowl, combine flour, salt and baking soda. Set aside. Arrange racks in upper-middle and lower middle positions in oven. Preheat oven to 350°F. Line 2 baking sheets with parchment paper or nonstick baking mats. In a large bowl, combine cooled butter and brown sugar. Beat on medium speed, 2-3 minutes, scraping down sides and bottom of bowl halfway through, until smooth and fully combined. Turn mixer off; add egg, molasses, rum and vanilla. Mix on medium speed 2-3 minutes or until very fluffy and lightened in color. With mixer running on low speed, gradually add flour mixture, beating until just combined. Place granulated sugar in a shallow, wide bowl. Using a medium 1¾-inch (#40) cookie scoop or 2 tablespoons, portion out dough and roll into balls. Roll balls in granulated sugar; place at least 3 inches apart on prepared baking sheets (12 per pan). Bake both sheets 10-13 minutes, swapping positions midway through baking, until cookies are lightly browned. Cool slightly on baking sheets, then transfer to a wire rack and let cool completely. Store cookies in an airtight container up to 1 week.