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
AUNT CLARA'S FILLED MOLASSES COOKIES
This old-fashioned filled molasses cookie is my great Aunt Clara's recipe which continues to be passed down through the family.
Provided by KIMBERJS
Categories Desserts Cookies Molasses Cookie Recipes
Time 1h
Yield 12
Number Of Ingredients 14
Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- Toss raisins and 1 teaspoon flour together in a saucepan until raisins are coated in flour. Stir 1/4 cup sugar, 1 teaspoon vanilla extract, and lemon juice into raisins. Pour 1 cup boiling water over raisin mixture; bring mixture to a boil. Cook, stirring constantly, until raisins start to break down and mixture thickens, 5 to 10 minutes. Remove from heat and cool to room temperature.
- Stir 2 3/4 cups flour, 3/4 cup sugar, and salt together in a bowl.
- Whisk melted shortening and molasses together in another bowl; stir in remaining vanilla extract. Dissolve baking soda in 1/3 cup boiling water. Stir soda water into molasses mixture until mixture foams and is well-combined. Stir flour mixture and molasses mixture together in a large bowl until a stiff dough forms.
- Divide dough into 2 balls; 1 dough ball for the bottom cookie rounds and 1 ball for the top cookie rounds. Cover 1 dough ball with a damp paper towel; roll remaining dough ball out to 1/8-inch thickness. Cut dough into rounds using the top of a glass or a round cookie cutter. Place these bottom rounds 2-inches apart on a baking sheet. Top each dough round with 1 tablespoon of raisin filling mixture.
- Roll out remaining dough ball to 1/8-inch thickness and cut into rounds using the same cutter. Moisten fingers slightly with water and carefully work each top round from the center outwards until each is about 1/4-inch larger around than the bottom round. Working from one edge, place top round over bottom round and filling, pressing firmly to seal the cookie. Lightly press down tops of cookies to settle filling in the pocket.
- Bake in the preheated oven until cookie is set, 10 to 12 minutes. Cool briefly on the baking sheet before transferring to a wire rack to cool completely.
Nutrition Facts : Calories 328 calories, Carbohydrate 59.9 g, Fat 8.9 g, Fiber 1.3 g, Protein 3.4 g, SaturatedFat 2.2 g, Sodium 258.2 mg, Sugar 32.5 g
MOLASSES COOKIES
Make and share this Molasses Cookies recipe from Food.com.
Provided by Dallas and Rina
Categories Dessert
Time 50m
Yield 72 cookies, 24-32 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 375 degrees F.
- In 3-quart saucepan, melt margarine or butter over low heat. Remove saucepan from heat and, with wire whisk, beat in molasses and 1 cup sugar until blended, whisk in egg.
- With spoon, stir in flour and remaining ingredients until mixed.
- Transfer dough to medium bowl and freeze 15 minutes or until firm enough to handle. Spread remaining 1/4 cup sugar on waxed paper.
- Roll dough into 1-inch balls, roll balls in sugar to coat. Place balls, 2 1/2 inches apart, on ungreased large cookie sheet. Bake cookies 10 to 12 minutes, until cookies spread and da rken.
- Let cookies remain on cookie sheet on wire rack 1 minute to cool slightly.
- Transfer cookies to wire rack to cool completely.
- Repeat with remaining dough.
- Store cookies in tightly covered container up to 2 weeks.
Nutrition Facts : Calories 142.6, Fat 6, SaturatedFat 1.3, Cholesterol 7.8, Sodium 224.5, Carbohydrate 21.2, Fiber 0.3, Sugar 12.4, Protein 1.4
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
Ginger molasses cookies are a classic holiday cookie that has been enjoyed by generations of home cooks, and now you! We took that classic spiced cookie recipe, with ginger, cinnamon and cloves and perfected it to make the best ginger molasses cookies we have ever tasted. These are baked with a soft center and a slightly crispy crunch on the outside, and dipped in sugar to give it a sweet finish. Enjoy making memories with family and friends while devouring a batch of these soft molasses cookies during the holidays or bake them whenever you just need a batch of cozy and sweet spiced cookies regardless of the season.
Categories Dessert
Time 1h
Yield 24
Number Of Ingredients 11
Steps:
- Heat oven to 325°F. In large bowl, beat brown sugar, shortening, molasses and egg with electric mixer on medium speed, or mix with spoon. Stir in remaining ingredients except granulated sugar.
- Shape dough by rounded tablespoonfuls into 1 1/2-inch balls. Dip tops into granulated sugar. On ungreased cookie sheet, place balls, sugared sides up, about 2 inches apart.
- Bake 13 to 16 minutes or just until set and cookies appear dry. Immediately remove from cookie sheet to cooling rack.
Nutrition Facts : Calories 160, Carbohydrate 22 g, Cholesterol 10 mg, Fat 1 1/2, Fiber 0 g, Protein 1 g, SaturatedFat 1 1/2 g, ServingSize 1 Cookie, Sodium 135 mg, Sugar 12 g, TransFat 1 g
AUNT HELEN'S SOFT MOLASSES COOKIES
My Aunt Helen is the aunt that my brother has dubbed "Queen of all baked goods" and this is one of her recipes. My husband requests these every couple of weeks! You can ice them or not, either way they are wonderful. Hope you will enjoy them as much as our family does.
Provided by Pearl Florick
Categories Other Snacks
Number Of Ingredients 10
Steps:
- 1. Cream the sugar and butter together. Add the molasses and drop the eggs in one at a time beating well after each one.
- 2. Add the vinegar and beat until foamy and light.
- 3. Add in sifted dry ingredients. Mixture should be stiff enough to handle. Roll 1/4 inch thick on a well floured board and cut into large cookies (I use a cookie dropper I found at Pampered Chef) You can also use cookie cutters.
- 4. If you like, you can sprinkle them with sugar (or can just leave them as is) and bake on a greased cookie sheet 12 _15 minutes in a preheated oven (375 degrees)
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