Spiced Sour Cream Molasses Cookies Food

GLAZED MOLASSES SPICE COOKIES

Steps:

• Whisk together flour, baking soda, salt, and spices in a medium bowl. Beat butter and sugars in a large mixer bowl at medium speed until creamy. Beat in molasses until combined. Beat in egg and vanilla. Reduce speed to low and gradually add flour mixture; beat just until incorporated. The dough will be soft - cover and chill in the refrigerator for 2 hours.
• Preheat oven to 350°F and line two baking sheets with parchment paper. Place granulated sugar in a shallow bowl. Use a cookie scoop coated with nonstick spray to form 1 1/2-inch balls of dough. Roll in granulated sugar to coat and place two inches apart on prepared baking sheets. Gently press the tops to slightly flatten.
• Bake, rotating pans halfway through, for 13 to 14 minutes, until puffed and cracked, with edges set. Let cookies cool for 10 minutes on baking sheets, then transfer to a wire rack to cool completely.
• For the glaze, whisk together melted butter, salt, vanilla, powdered sugar, and milk in a small bowl. Drizzle or spoon glaze over cookies and sprinkle with coarse sparkling sugar. Let set before serving. Store in an airtight container at room temperature.

SPICED SOUR CREAM COOKIES

Steps:

• In a large mixing bowl, use a hand-held mixer to cream together the butter and both sugars until light and fluffy.
• Add in the eggs, sour cream, and extract. Beat well to incorporate.
• Add the flour, baking soda, baking powder, cream of tartar, nutmeg, cinnamon, ginger, and cloves. Beat until just incorporated.
• Cover bowl with plastic wrap and refrigerate dough for 1 hour.
• Preheat oven to 350°F. Line a baking sheet with parchment paper or a silicone baking mat. Set aside.
• In a small, shallow bowl, whisk together the topping ingredients and set aside.
• Portion cookie dough into tablespoons. Roll into balls and roll into the topping mixture. Set on prepared baking sheet, leaving 2 inches of space between each cookie.
• Bake for 10 minutes. Remove from oven and allow to cool for 3 minutes before transferring to a wire cooling rack to finish cooling.
• Dust with more freshly ground nutmeg, or drizzle with icing drizzle.

SPICED SOUR CREAM MOLASSES COOKIES

Steps:

• Pre-heat oven 180oC/350oF. Grease and line cookies sheets with baking paper. Sift the dry ingredients together in a bowl and set aside.
• Cream the butter and sugar together. Add the egg and beat again. Add the sour cream and molasses and beat again. Add the sifted flour and spices and mix well with a spoon.
• Drop dessert-spoonfuls of mixture onto the prepared cookie sheets, allowing spreading room. Bake in the prepared oven for 13-15 minutes. Allow to cool completely on the cookie trays before removing them to an airer.

SOFT MOLASSES SPICE COOKIES

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.

SOUR CREAM SPICE COOKIES

Steps:

• Preheat oven to 350°F.
• Cream butter and sugar until fluffy.
• Add eggs and mix well Stir in vanilla.
• Dissolve baking soda into sour cream.
• Mix dry ingredients into the butter and egg mixture alternately add sour cream and flour mixture; mix well.
• Drop by teaspoonsfuls unto a greased baking sheet.
• Bake about 12 minutes.

SOFT MOLASSES DROP COOKIES

Steps:

• Heat oven to 375°F. In large bowl, beat sugar, sour cream, butter, shortening, molasses and egg with electric mixer on medium speed, or mix with spoon. Stir in flour, baking soda, cinnamon, ginger and salt.
• Onto ungreased cookie sheets, drop dough by rounded tablespoonfuls about 2 inches apart.
• Bake 9 to 11 minutes or until almost no indentation remains when touched in center. Cool 1 to 2 minutes; remove from cookie sheets to cooling racks. Sprinkle with additional sugar while warm.

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.