Sugar Coated Molasses Cookies Food

MOLASSES SUGAR COOKIES

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.

BEST EVER MOLASSES COOKIES

Steps:

• Preheat oven to 375 degrees. Line a baking sheet with parchment paper or use cooking spray.
• Melt the shortening in a small saucepan or in the microwave and let cool. Add the sugar, molasses, and egg and mix until incorporated.
• In a medium-sized mixing bowl, add the flour, baking soda, cinnamon, ginger, cloves, and salt. Add this to the wet mixture and mix until it forms a dough and is incorporated.
• Scoop into one inch balls and roll in sugar and place 2 inches apart. Bake for 8-10 minutes. Let cool on a wire rack and dip in white chocolate if desired.

MOLASSES SUGAR COOKIES

Steps:

• Melt the shortening in a large pan on the stove, and cool.
• Add sugar, eggs, and molasses, beat well.
• In a separate bowl, sift dry ingredients together and add to the pan. Mix well and chill 3 hours or overnight.
• Form into walnut-size balls. Roll in granulated sugar. Place on greased cookie sheet about 2 inches apart.
• Bake at 375 degrees F (190 degrees C) for 8-10 minutes.
• Store in an airtight container to keep from getting overly crisp. If they do lose their softness, an easy way to restore it is to place one slice of fresh bread in the container with the cookies for a couple of hours or overnight and they will be soft again!

SUGAR COATED MOLASSES COOKIES

Steps:

• In a large mixing bowl, cream the butter and sugar.
• Beat in the molasses and eggs.
• Separately, combine the dry ingredients, then slowly mix into the wet ingredients.
• When blended and smooth, roll the dough into small balls, about 1 inch around.
• Dip the tops in sugar and place on greased or non-stick baking sheets.
• Bake at 350°F or 180°C for 10-12 minutes.
• Cool on a wire rack, then store in a tightly covered container to keep the cookies soft.

MOLASSES SUGAR COOKIES

Steps:

• Melt shortening in a 3 or 4 quart saucepan over low heat.
• Remove from heat and let cool.
• when cool, add sugar, molasses, and egg; beat well.
• sift together the flour, soda, cloves, ginger, cinnamon and salt.
• add to first mixture.
• mix well.
• form into 1-inch balls, roll in granulated sugar and place on greased cookie sheet 2 inches apart.
• bake at 375 degrees for 8 to 10 mminutes.

MOLASSES COOKIES

Steps:

• Preheat the oven to 350 degrees F. In medium bowl, combine the flour, baking soda, cinnamon, ginger, cloves and salt and set aside.
• In the bowl of a standing mixer fitted with the paddle attachment, cream together the butter and brown sugar until light and fluffy. Beat in the egg and then the molasses. In thirds, gently mix in the flour mixture until just combined.
• Using an ice cream scoop, scoop out the cookie dough into 1-inch balls onto a sheet tray covered with turbinado sugar. Gently toss the cookies in the sugar, covering them completely. Place the sugar-coated dough balls on another sheet tray and gently squish a little.
• Bake for 9 to 10 minutes. Remove the cookies to a rack to cool. Store in an airtight container for up to 2 weeks.

MOLASSES SUGAR COOKIES

Steps:

• Cream together shortening and sugar.
• Add molasses and egg; beat well.
• Sift together flour, soda, cinnamon, cloves, ginger and salt; add to molasses mixture.
• Mix well; chill.
• Form into 1-inch balls, roll in granulated sugar and place on greased cookie sheets two inches apart.
• Bake in moderately hot oven, 375° for 8-10 minutes.