Best Grammy Burnhams Molasses Cookies Recipes

Grammy Carl's Rule For Molasses Cookies with Boiled Marshmallow Frosting image

Provided by Nancy Fuller

Categories dessert

Time 40m

Yield 12 cookie sandwiches

Number Of Ingredients 15

1 cup dark brown sugar
8 tablespoons (1 stick) unsalted butter, softened
1/2 cup vegetable shortening
3 1/2 cups all-purpose flour
3/4 cup molasses
2 large eggs
2 teaspoons cinnamon
2 teaspoons ground ginger
2 teaspoon baking soda
1 1/2 cups granulated sugar
1/4 teaspoon cream of tartar
Kosher salt
3 large egg whites
8 marshmallows
1 teaspoon vanilla extract

Steps:

Preheat the oven to 375 degrees F. Line 2 baking sheets with parchment paper.
For the molasses cookies: Put the brown sugar, butter and vegetable shortening in a large bowl and beat with a hand mixer on medium speed until combined. Add the flour, molasses, eggs, cinnamon, ginger and baking soda and beat until combined.
Use a tablespoon to scoop the dough onto the baking sheets. Make sure there is ample space between each dough ball as the cookies will spread.
Bake until puffed on top, 10 to 12 minutes. Cool the cookies on the baking sheet on a rack for 5 minutes, then transfer the cookies to the rack to cool completely before frosting.
For the boiled frosting: Combine the granulated sugar, 3/4 cup water, cream of tartar and a pinch of salt in a medium heavy-bottomed pot, bring to a boil over medium heat and cook until a candy thermometer registers 245 degrees, about 3 minutes. Remove from the heat and fold in the marshmallows until melted.
Put the egg whites in the bowl of a stand mixer fitted with a whisk attachment and whip on medium-high speed into stiff peaks. Turn the mixer to low and slowly pour the hot sugar mixture into the egg whites. Beat on medium speed until cool and fluffy, then fold in the vanilla extract.
Using a butter knife, frost the bottoms of half the cookies, top them with the remaining cookies, and serve.

Molasses Cookies image

Provided by Anne Burrell

Categories dessert

Time 30m

Yield 36 cookies

Number Of Ingredients 11

2 1/2 cups all-purpose flour
2 teaspoons baking soda
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1/2 teaspoon ground cloves
Pinch salt
1 1/2 sticks butter, at room temperature
1 cup brown sugar
1 egg
3/4 cup molasses
Turbinado sugar, for coating

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.