Best Coffee Laced Ginger Molasses Cookies Recipes
GINGER MOLASSES LACE COOKIES
Yield Makes about 60 cookies
Number Of Ingredients 6
Steps:
- In a 1- to 1 1/2-quart heavy saucepan bring sugar, butter, molasses, and lemon juice to a boil over moderate heat, stirring, and boil 1 minute. Remove pan from heat and stir in flour, ginger, and a pinch salt until mixture is smooth. Cool dough to room temperature. Form and bake cookies as directed below.
- Preheat oven to 350°F and line 2 large baking sheets with parchment paper.
- Roll level 1/2-teaspoons dough into balls and arrange 4 inches apart on baking sheets. Bake cookies in batches in upper and lower thirds of oven, switching position of sheets halfway through baking, 10 minutes, or until cookies are flat and golden. Transfer parchment with cookies to racks to cool. Cool baking sheets and line with fresh parchment between batches.
MELISSA'S GRANDMA'S GINGER LACE COOKIES
If you've ever wondered why our pastry chef Melissa is so good, you need only dig into her family history to realize that she comes from a long line of talented bakers. This recipe from her great-grandmother Formanek dates from the WWI era, hence no butter. These freeze well.
Provided by Vista Verde Ranch
Time 30m
Yield 60
Number Of Ingredients 10
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- Beat 2 cups sugar, shortening, and molasses together in a bowl using an electric stand mixer until uniform, making sure not to overbeat. Add eggs and mix for 30 seconds.
- Whisk flour, baking soda, cinnamon, ginger, and salt together in a separate bowl. Add flour mixture to sugar mixture and mix until just combined and dough is stiff.
- Pour 2 tablespoons sugar in a shallow bowl. Form cookie dough into 1-inch balls. Roll in sugar, making sure not to flatten. Place on ungreased cookie sheets.
- Bake in the preheated oven until cookies crackle on top for 'lace' design, 6 to 8 minutes. Let cool for 5 minutes before transferring to a wire rack to cool completely.
Nutrition Facts : Calories 113.5 calories, Carbohydrate 15.6 g, Cholesterol 5.5 mg, Fat 5.4 g, Fiber 0.3 g, Protein 1.1 g, SaturatedFat 1.3 g, Sodium 125.9 mg, Sugar 8.6 g
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.
COFFEE LACED GINGER MOLASSES COOKIES
This is not just your ordinary molasses cookie recipe! All of the spices and crystallized ginger make this recipe stand out. We loved the drizzle of browned butter icing over the cookies. A delicious sweet treat!
Provided by Barbara Estabrook @Barbara_Estabrook
Categories Cookies
Number Of Ingredients 20
Steps:
- Preheat oven to 350 degrees F. Line 3 shiny cookie sheets with parchment paper.
- For the cookies, in a medium bowl whisk together the flour, crystallized ginger, coffee crystals, baking soda, salt, cinnamon, ground ginger, nutmeg, and cloves.
- In a large bowl, beat butter until creamy, using an electric mixer. Gradually beat in brown sugar until blended then beat 2 minutes on medium-high speed.
- Add molasses and egg; beat until blended.
- Add flour mixture in two additions, beating on low speed until no flour is visible.
- Form about 44 dough balls each 1-inch in diameter. Place turbinado sugar in a saucer. Press tops of dough balls into sugar.
- Place balls sugar side up 2-inches apart on lined cookie sheets.
- Bake 15 minutes or until edges are firm, rotating cookie sheets half-way through baking time.
- Remove from oven and place cookie sheets on wire racks. Cool cookies.
- For the drizzle, in a heavy small saucepan cook butter over medium heat until golden brown, stirring occasionally.
- Remove from heat. Stir in brown sugar, 3 tablespoons milk, and coffee crystals. Return to medium heat; stir until mixture begins to bubble, then without stirring, cook 45 seconds.
- Remove from heat; cool 10 minutes. Beat in confectioners' sugar, adding 1/2 teaspoon or less milk if too thick.
- Drizzle or pipe over cooled cookies. Let drizzle set before storing covered.
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