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
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
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 !
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
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
BIG & SOFT MOLASSES COOKIES
Some of the best molasses cookies I ever had came from a Mennonite store, and I finally found a recipe that compares to them. A sprinkling of coarse sugar adds a pretty look for special occasions. -Nancy Foust, Stoneboro, PA
Provided by Taste of Home
Categories Desserts
Time 1h
Yield about 2-1/2 dozen.
Number Of Ingredients 14
Steps:
- In a large bowl, cream shortening and sugar until light and fluffy. Beat in eggs, molasses, sour cream and vanilla. In another bowl, whisk flour, baking soda, cinnamon, ginger, salt, cloves and nutmeg; gradually beat into creamed mixture., Divide dough in half. Shape each into a disk; wrap in plastic. Refrigerate 2 hours or until firm enough to roll., Preheat oven to 350°. On a floured surface, roll each portion of dough to 1/2-in. thickness. Cut with a floured 3-in. round cookie cutter. Place 2 in. apart on parchment paper-lined baking sheets. Sprinkle with sugar. Bake 15-18 minutes or until set. Remove from pans to wire racks to cool., To Make Ahead: Dough can be made 2 days in advance. Wrap in plastic and place in a resealable bag. Store in the refrigerator., Freeze option: Freeze cookies, layered between waxed paper, in freezer containers. To use, thaw before serving.
Nutrition Facts :
SOFT MOLASSES SPICE COOKIES
The description in the Robin Hood Cookbook where this recipe came from was that in 1880 a young man would take his sweetheart to the restaurant and offer her the usual treat: spruce beer and molasses hands - so called because handfulls of cookie dough were put on sheets to bake.
Provided by Rinder
Categories Dessert
Time 2h
Yield 54 cookies
Number Of Ingredients 12
Steps:
- Combine flour, soda, salt and spices in a bowl and mix well to blend.
- Combine sugar, oil, molasses, milk and vanilla in a large bowl.
- Mix thoroughly.
- Add flour mixture gradually.
- Mix well.
- Chill 1 hour or until firm.
- Roll out portions of dough on lightly floured surface to 1/4-inch thickness.
- Cut with a floured 2 1/2" cookie cutter or your favourite shaped cookie cutters.
- Place on greased cookie sheet.
- Bake at 375° for 8-10 minutes.
- When cool store in tightly covered metal container.
- Prep time includes chilling time.
Nutrition Facts : Calories 118.7, Fat 3.3, SaturatedFat 0.5, Cholesterol 0.5, Sodium 139.4, Carbohydrate 21, Fiber 0.4, Sugar 9.2, Protein 1.4
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
SOFT MOLASSES COOKIES
Make and share this Soft Molasses Cookies recipe from Food.com.
Provided by Nana Lee
Categories Drop Cookies
Time 25m
Yield 3-4 doz, 12 serving(s)
Number Of Ingredients 10
Steps:
- Mix the first 8 ingredients in order given.
- Stir in the flour until the mixture is stiff.
- Drop from teaspoon on greased cookie sheet.
- Bake at 375°F for about 10 to 15 minutes, or until done.
Nutrition Facts : Calories 330.4, Fat 10.5, SaturatedFat 2.9, Cholesterol 38.3, Sodium 230.4, Carbohydrate 54.5, Fiber 0.9, Sugar 24.1, Protein 5
BETTER FOR YOU - SOFT MOLASSES COOKIES
This was adapted from the Soft Molasses Cookie recipe, #63981...I fell in love with that cookie, along with the rest of recipezaar...and since I was eating these weekly I felt like I needed to make them a bit more healthy. The result was AWESOME - The cookie now stays a little puffier yet still chewy. The wheat flour is a nice addition I used 1/2 regular whole wheat flour and 1/2 pastry whole wheat flour - actually giving it more taste...If anyone can figure out how to cut down the butter - let me know!! Hope you like!
Provided by dukeswalker
Categories Drop Cookies
Time 40m
Yield 36 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees.
- In small bowl combine flour, salt, baking soda, 1 teaspoon cinnamon, ginger, allspice and nutmeg, set aside.
- In another small bowl combine 2 Tablespoons white sugar and 1 teaspoon cinnamon, set aside.
- In large bowl, cream brown sugar and butter, stir in egg whites and molasses.
- Fold in flour mixture, adding more flour if necessary to reach a scoopable consistency.
- Drop onto cookie sheet using small cookie scoop, or by rolled & rounded tablespoons onto lightly greased cookie sheet or one that is lined with a Silpat.
- Sprinkle lightly with reserved cinnamon sugar mixture.
- Bake 8-10 minutes.
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