SOFT MOLASSES COOKIES V
Celebrate the winter months with spicy and soft molasses cookies. Great for eating with a hot cup of coffee.
Provided by sal
Categories Desserts Cookies Spice Cookie Recipes
Time 25m
Yield 36
Number Of Ingredients 8
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.
Nutrition Facts : Calories 112.8 calories, Carbohydrate 15.1 g, Cholesterol 18.7 mg, Fat 5.4 g, Fiber 0.3 g, Protein 1.3 g, SaturatedFat 3.3 g, Sodium 111.5 mg, Sugar 5.8 g
SOFT MOLASSES COOKIES
OK, Your cookie jar will be SO empty when you make these. Even better the day after. Very ADDICTIVE !!!!
Provided by Shirl J 831
Categories Dessert
Time 40m
Yield 42 cookies, 42 serving(s)
Number Of Ingredients 12
Steps:
- Cream together shortening and brown sugar.
- Stir in egg and molasses and mix well.
- Fold in dry ingredients and stir.
- Cover and chill till firm (1-2 hours).
- Preheat oven to 350°.
- Roll dough into small balls and roll in white sugar.
- Place on lightly greased cookie sheet.
- Bake at 350° for 9-10 minutes.
- Leave on sheet one minute until set.
- I changed the amount of salt in here. My original recipe calls for 1 tsp of salt but that may be too much for some. A few people have made it as is (the majority) with no complaints on salt, however a few commented it was too much. I think 1/2 tsp can be used with no alterations to the recipe. I will leave it up to you either way you still WIN !
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.
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 COOKIES II
Soft, easy molasses cookies. Great for kids to help make!
Provided by Jan Badovinac
Categories Desserts Cookies Molasses Cookie Recipes
Yield 18
Number Of Ingredients 10
Steps:
- Cream together shortening and brown sugar. Stir in egg and molasses and mix well. Fold in dry ingredients and stir. Cover and chill until firm (1 - 2 hours).
- Preheat oven to 350 degrees F (175 degrees C).
- Roll dough into small balls (I use a small melon baller to help with this) and roll in white sugar. Place on lightly greased cookie sheets.
- Bake 9 - 10 minutes. Leave on cookie sheet one minute until set.
Nutrition Facts : Calories 216.4 calories, Carbohydrate 32.3 g, Cholesterol 10.3 mg, Fat 9 g, Fiber 0.6 g, Protein 2.2 g, SaturatedFat 2.3 g, Sodium 280.2 mg, Sugar 17 g
OATMEAL MOLASSES COOKIES
Steps:
- Preheat oven to 350 degrees. In large bowl, stir together flour, oatmeal, baking soda, baking powder, and salt. Set aside.
- In the bowl of a stand mixer (or hand mixer), cream together coconut oil and sugar until smooth and fluffy. Mix in eggs, molasses, and vanilla. Turn mixer on low and gradually add in dry ingredients until combined. Stir in raisins/walnuts.
- Using a cookie scoop, drop dough onto ungreased cookie sheets or stoneware and bake for 10-12 minutes or until slightly browned. (Don't overbake!) Allow cookies to cool on baking sheet for 5 minutes, then remove to a wire rack to cool completely.
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.
SOFT MOLASSES COOKIES II
The best soft molasses cookie I've ever eaten! You may substitute 3/4 cup undiluted evaporated milk with 3/4 tablespoon vinegar for the sour cream. Cookies can be iced with a mixture of confectioners' sugar and milk, or just sprinkled with confectioners' sugar.
Provided by Anna S. Uhland
Categories Desserts Cookies Spice Cookie Recipes
Time 55m
Yield 60
Number Of Ingredients 10
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Sift together flour, baking soda, salt, ginger, and cinnamon; set aside.
- Cream butter, and gradually blend in sugar until light and fluffy. Beat in egg and molasses. Mix in sour cream alternately with sifted dry ingredients. Drop dough by teaspoonfuls onto ungreased cookie sheets.
- Bake 10 to 12 minutes in preheated oven. Transfer to wire racks to cool.
Nutrition Facts : Calories 75.6 calories, Carbohydrate 9.6 g, Cholesterol 12.5 mg, Fat 3.8 g, Fiber 0.2 g, Protein 0.9 g, SaturatedFat 2.4 g, Sodium 106 mg, Sugar 4.4 g
SOFT MOLASSES COOKIES
I've tried a lot of molasses cookies since I was a girl on the farm, and as far as I'm concerned, these are simply the best. To keep them soft and chewy, store in a tightly covered container along with a slice of raw apple. These cookies freeze beautifully, too...if you can keep them away from "snitchers" long enough to get them in the freezer!
Provided by Taste of Home
Categories Desserts
Time 40m
Yield About 3 dozen cookies.
Number Of Ingredients 11
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.
Nutrition Facts :
SOFT MOLASSES COOKIES
The biggest and softest molasses cookies I have ever had. I have tried many recipies and these are the best. The secret is the 1/4 cup of Black Strap molasses, added to the regular molasses. Once I found these, about 20 years ago, I don't make any other kind. My family and friends love them. If you love soft molasses cookies, you'll love these. And yes, the recipe is correct--no eggs, yet they are still the softest.
Provided by Mimi in Maine
Categories Dessert
Time 1h38m
Yield 24 serving(s)
Number Of Ingredients 13
Steps:
- Mix the milk and vinegar and set aside for a minute.
- In a large bowl mix well the sugar, both molasses and shortening (if you don't have the Black Strap you can use the regular but the taste is much better with the black strap).
- Add the milk and vinegar mixture.
- Add the dry ingredients mixing well.
- Refrigerate for 1 hour.
- Roll out on a floured board and cut in circle the size you want (I usually do one about 3 inches).
- Sprinkle the tops with some sugar.
- Bake in a 375 degree oven for about 7-8 minute.
- Don't overbake them, just till done.
Nutrition Facts : Calories 249.1, Fat 9.2, SaturatedFat 2.4, Cholesterol 1.4, Sodium 291.9, Carbohydrate 38.9, Fiber 0.8, Sugar 14.2, Protein 3
FLUFFY MOLASSES COOKIES
Make and share this Fluffy Molasses Cookies recipe from Food.com.
Provided by carolinafan
Categories Dessert
Time 26m
Yield 36 cookies
Number Of Ingredients 12
Steps:
- Preheat oven to 350°.
- In a large mixing bowl, cream together butter, shortening and sugars 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-inch balls.
- Dip tops in granulated sugar; place 2 1/2- inches apart on greased cookie sheet.
- Bake at 350° for 11 minutes.
- Do not overbake.
- Cool on wire rack.
- To keep cookies soft and chewy, store in a tightly covered container along with slices of raw apple between layers.
- These cookies also freeze beautifully.
Nutrition Facts : Calories 150.4, Fat 5.8, SaturatedFat 2.5, Cholesterol 17.1, Sodium 141, Carbohydrate 23, Fiber 0.5, Sugar 11.3, Protein 1.8
HOLIDAY MOLASSES COOKIES
These are big cake-like cookies - a favourite on the Canadian east coast and definitely an old family recipe.
Provided by Nanna D
Categories Dessert
Time 15m
Yield 48 cookies, 48 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 375.
- Grease baking sheets.
- Sift together flour, soda, salt, ginger and cinnamon.
- Cream together shortening and sugar until fluffy.
- Add molasses and egg and beat well.
- Add flour mixture to creamed mixture alternately with water and vinegar combined, mixing thoroughly.
- Drop by tablespoons 2 inches apart on baking sheets.
- Sprinkle with sugar if desired.
- Bake in moderate (350) oven 12 to 15 minutes.
Nutrition Facts : Calories 77.8, Fat 2.3, SaturatedFat 0.6, Cholesterol 4.4, Sodium 93.1, Carbohydrate 13.4, Fiber 0.2, Sugar 6, Protein 0.9
SOFT MOLASSES COOKIES
Make and share this Soft Molasses Cookies recipe from Food.com.
Provided by SnowHat
Categories Dessert
Time 35m
Yield 30 serving(s)
Number Of Ingredients 12
Steps:
- Cream sugar, molasses and shortening together at medium speed until light and fluffy.
- Add eggs and mix at medium speed until creamy, scraping down the bowl before and after adding eggs.
- Stir flour, baking soda, cinnamon, ginger, nutmeg, salt and dry sugar substitute together to blend well, and then add, along with coffee and lemon juice, to creamy mixture.
- Mix at medium.
- Mix at medium speed until creamy.
- Drop dough by 1 1/2 Tablespoon onto cookies sheets that have been sprayed with pan spray or lined with aluminum foil.
- Bake at 375° for 12-14 minuntes, or until cookies are firm.
- Remove them to a wire rack and cool to room temperuture.
Nutrition Facts : Calories 106.8, Fat 3.9, SaturatedFat 1.1, Cholesterol 14.1, Sodium 91, Carbohydrate 16.5, Fiber 0.4, Sugar 6.5, Protein 1.6
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- 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.
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4/5 (34)Total Time 31 minsServings 24Calories 137 per serving
- Preheat the oven to 375°F. Lightly grease (or line with parchment) a baking sheet., Whisk together the flour, spices, salt and baking soda, and set aside., In a large bowl, beat together the butter and sugar, then beat in the molasses., Add the dry ingredients alternately with the rum., Scoop out round balls of dough about 1 1/2" in diameter; a tablespoon cookie scoop works well here.
- Place the balls on a baking sheet., Bake the cookies for 11 to 12 minutes, until they crack on top but haven't yet browned around the edges., Remove the cookies from the oven, and let them cool right on the pan.
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