Best Marthas Chewy Molasses Spice Cookies Recipes

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MARTHA'S CHEWY MOLASSES SPICE COOKIES



Martha's Chewy Molasses Spice Cookies image

Make and share this Martha's Chewy Molasses Spice Cookies recipe from Food.com.

Provided by COOKGIRl

Categories     Dessert

Time 15m

Yield 3 dozen

Number Of Ingredients 10

2 cups unbleached flour
1 1/2 teaspoons baking soda
1 teaspoon ground cinnamon
1/2 teaspoon ground fresh nutmeg
1/4 teaspoon ground cloves (my addition)
1/2 teaspoon salt
1 1/2 cups sugar
3/4 cup unsalted butter, softened
1 large egg
1/4 cup unsulphured molasses

Steps:

  • Preheat oven to 350°.
  • In a medium bowl, combine the flour, baking soda, cinnamon, nutmeg, ground cloves, and salt.
  • In a shallow bowl, place 1/2 cup sugar; set aside.
  • With an electric mixer, beat butter and remaining 1 cup of sugar until combined. Beat in egg and then molasses until incorporated.
  • Reduce speed to low; gradually mix in dry ingredients, *just* until a dough forms.
  • Pinch off and roll dough into 1" balls. Roll balls in the reserved sugar to coat.
  • Arrange balls on parchment lined baking sheets, about 3 inches apart. Bake, one sheet at a time, until edges are just firm and top of cookies have a "crackle" effect, 10 to 15 minutes.
  • Cool cookies 1 minute on baking sheets; transfer to racks to cool completely.

Nutrition Facts : Calories 1207.2, Fat 48.6, SaturatedFat 29.9, Cholesterol 184, Sodium 1060.4, Carbohydrate 185.7, Fiber 2.9, Sugar 115.8, Protein 11.2

GRANDMA'S CHEWY MOLASSES COOKIES



Grandma's Chewy Molasses Cookies image

These chewy cookies are what you remember from your childhood....soft inside, a fragrant spicy aroma, and a crinkle-top that is crusted with sugar. The only change I made from my Grandma's recipe was to get rid of the artery-clogging shortening. These cookies hold up well for shipping - I mail them to my kids who are in college.

Provided by CookinDiva

Categories     Dessert

Time 1h30m

Yield 20 serving(s)

Number Of Ingredients 12

1/2 cup butter, room temperature
1 cup brown sugar, packed
1/4 cup molasses
1 egg
2 cups flour
1/4 cup wheat germ
1/2 teaspoon salt
1/2 teaspoon cinnamon
1/2 teaspoon clove
1/4 teaspoon nutmeg
1/4 teaspoon ginger
1 teaspoon baking soda

Steps:

  • Using a strong mixer, mix butter and sugar until sugar has aerated the butter and it is light and fluffy (5 minutes). Blend in molasses and egg gently.
  • While butter/sugar is mixing, blend all dry ingredients in a separate bowl. Add to creamed mixture in thirds until fully blended (this is where the powerful mixer comes in handy!).
  • Refrigerate 1 hour (which makes it easier to roll into balls).
  • Form into balls a little smaller than a golf ball and roll in sugar. Place on parchment paper or greased sheet.
  • Bake 350 degrees for 12-13 minutes (for 20 large cookies).
  • Hint - When the cookies are done baking, they puff up in the center and crack, but wait until the inside of the crack turns from shiny dark brown (not cooked) to medium brown (done).

Nutrition Facts : Calories 149.3, Fat 5.1, SaturatedFat 3, Cholesterol 22.8, Sodium 163.7, Carbohydrate 24.3, Fiber 0.6, Sugar 13, Protein 2

CHEWY MOLASSES SPICE COOKIES



Chewy Molasses Spice Cookies image

I found this recipe in "Good Housekeeping's Great Baking" When you read the ingredients you may wonder but they are GREAT. The different spices make a great cookie but not as sweet but excellent taste. The bowl was emptied quick during our party.

Provided by SadisticChef

Categories     Dessert

Time 30m

Yield 42 Cookies

Number Of Ingredients 13

2 cups all-purpose flour
1 1/2 teaspoons baking soda
1 teaspoon ground ginger
1/2 teaspoon ground cinnamon
1/4 teaspoon salt (I prefer ground sea salt)
1/4 teaspoon fine ground pepper
1/8 teaspoon ground cloves
1/8 teaspoon ground mustard
1/2 cup butter (1 Stick) or 1/2 cup margarine, softened (1 Stick)
3/4 cup packed dark brown sugar
1/2 cup molasses (I prefer Dark)
1 large egg
1 teaspoon vanilla

Steps:

  • Preheat oven to 350 Degrees Fahrenheit.
  • Stir all dry ingredients together in one bowl.
  • In separate bowl with mixer at medium speed beat butter and brown sugar till smooth.Beat in molasses till smooth. Reduce speed to low beat in egg and vanilla.Beat in dry combined ingredients until combined. Occasionally scrapping with a rubber spatula.
  • I roll dough into balls about thee size of a small walnut on an ungreased cookie sheet about 3 inches apart. I prefer to use parchment paper for easier cleanup.
  • Bake cookies 10-15 minutes until flattened and evenly browned. Cool on cookie sheet about 2 minutes. With wide spatula transfer to wire cooling racks to cool completely.
  • Repeat with remaining dough.
  • My wife likes to dip half the cooled cookie in chocolate to give it some added sweetness and dress them up.

Nutrition Facts : Calories 69.9, Fat 2.4, SaturatedFat 1.4, Cholesterol 10.2, Sodium 82.5, Carbohydrate 11.5, Fiber 0.2, Sugar 6.1, Protein 0.8

SOFT AND CHEWY MOLASSES SPICE COOKIES



Soft and Chewy Molasses Spice Cookies image

Another great Cook's Illustrated cookie that is truly soft and chewy. Measure the molasses in a liquid measuring cup. If you find that the dough sticks to your palms as you shape the balls, moisten your hands occasionally in a bowl filled with cold water and shake off the excess. Bake the cookies one sheet at a time. If baked two sheets at a time, the cookies started on the bottom rack won't develop the attractive cracks. The cookies should look slightly raw and under baked when removed from the oven. If you plan to glaze the cookies save the parchment paper used to bake them.

Provided by oilpatchjo

Categories     Dessert

Time 41m

Yield 22 cookies, 22 serving(s)

Number Of Ingredients 14

1/3 cup granulated sugar (about 2 1/2 ounces plus 1/2 cup for dipping)
2 1/4 cups unbleached all-purpose flour (11 1/4 ounces)
1 teaspoon baking soda
1 1/2 teaspoons ground cinnamon
1 1/2 teaspoons ground ginger
1/2 teaspoon ground cloves
1/4 teaspoon ground allspice
1/4 teaspoon ground black pepper
1/4 teaspoon table salt
12 tablespoons unsalted butter, softened but still cool (1 1/2 sticks)
1/3 cup dark brown sugar (about 2 1/2 ounces packed)
1 large egg yolk
1 teaspoon vanilla extract
1/2 cup molasses (about 6 ounces light or dark)

Steps:

  • Adjust oven rack to middle position and heat oven to 375 degrees. Line 2 baking sheets with parchment paper. Place 1/2 cup sugar for dipping in 8- or 9-inch cake pan.
  • Whisk flour, baking soda, spices, and salt in medium bowl until thoroughly combined; set aside.
  • In standing mixer fitted with paddle attachment, beat butter with brown and granulated sugars at medium-high speed until light and fluffy, about 3 minutes. Reduce speed to medium-low and add yolk and vanilla; increase speed to medium and beat until incorporated, about 20 seconds. Reduce speed to medium-low and add molasses; beat until fully incorporated, about 20 seconds, scraping bottom and sides of bowl once with rubber spatula. Reduce speed to lowest setting; add flour mixture and beat until just incorporated, about 30 seconds, scraping bowl down once. Give dough final stir with rubber spatula to ensure that no pockets of flour remain at bottom. Dough will be soft.
  • Using tablespoon measure, scoop heaping tablespoon of dough and roll between palms into 1 1/2-inch ball; drop ball into cake pan with sugar and repeat to form about 4 balls. Toss balls in sugar to coat and set on prepared baking sheet, spacing them about 2 inches apart. Repeat with remaining dough. Bake 1 sheet at a time until cookies are browned, still puffy, and edges have begun to set but centers are still soft (cookies will look raw between cracks and seem underdone), about 11 minutes, rotating baking sheet halfway through baking. Do not over bake.
  • Cool cookies on baking sheet 5 minutes, then use wide metal spatula to transfer cookies to wire rack; cool cookies to room temperature and serve. Can be stored at room temperature in airtight container or zipper-lock plastic bag up to 5 days.

SOFT MOLASSES SPICE COOKIES



Soft Molasses Spice Cookies image

The description in the Robin Hood Cookbook where this recipe came from was that in 1880 a young man would take his sweetheart to the restaurant and offer her the usual treat: spruce beer and molasses hands - so called because handfulls of cookie dough were put on sheets to bake.

Provided by Rinder

Categories     Dessert

Time 2h

Yield 54 cookies

Number Of Ingredients 12

5 1/2 cups flour
2 teaspoons baking soda
2 teaspoons salt
1 teaspoon ginger
1 teaspoon cinnamon
1 teaspoon clove
1 teaspoon nutmeg
1 cup brown sugar, packed
3/4 cup vegetable oil
1 1/2 cups molasses
3/4 cup milk
1 teaspoon vanilla

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.

Nutrition Facts : Calories 118.7, Fat 3.3, SaturatedFat 0.5, Cholesterol 0.5, Sodium 139.4, Carbohydrate 21, Fiber 0.4, Sugar 9.2, Protein 1.4

CHEWY CHOCOLATE-GINGERBREAD COOKIES



Chewy Chocolate-Gingerbread Cookies image

A combination of fresh and ground ginger, molasses, and chunks of semisweet chocolate makes the cookies sophisticated enough for adults but chocolaty enough for children.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cookie Recipes

Yield Makes 2 dozen

Number Of Ingredients 14

1 1/2 cups plus 1 tablespoon unbleached all-purpose flour
1 1/4 teaspoons ground ginger
1 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon freshly grated nutmeg
1 tablespoon unsweetened Dutch-process cocoa powder
1 stick (1/2 cup) unsalted butter, room temperature
1 tablespoon grated peeled fresh ginger
1/2 cup dark-brown sugar, packed
1/4 cup unsulfured molasses
1 teaspoon baking soda
1 1/2 teaspoons boiling water
7 ounces best-quality semisweet chocolate, cut into 1/4-inch chunks
1/4 cup granulated sugar

Steps:

  • Line two baking sheets with parchment. In a medium bowl, sift together flour, ground ginger, cinnamon, cloves, nutmeg, and cocoa.
  • In the bowl of an electric mixer fitted with the paddle attachment, beat butter and grated ginger until lightened, about 4 minutes. Add brown sugar; beat until combined. Add molasses; beat until combined.
  • In a small bowl, dissolve baking soda in boiling water. Beat half of flour mixture into butter mixture. Beat in baking-soda mixture, then remaining half of flour mixture. Mix in chocolate; turn out onto a piece of plastic wrap. Pat dough out to about 1 inch thick; seal with wrap. Refrigerate until firm, 2 hours or overnight.
  • Heat oven to 325 degrees. Roll dough into 1 1/2- inch balls; place 2 inches apart on prepared baking sheets. Refrigerate 20 minutes. Roll in granulated sugar. Bake until the surfaces crack slightly, 10 to 12 minutes, rotating halfway through. Let cool on sheets 5 minutes, then transfer cookies to a wire rack and let cool completely. Cookies are best the day they are made but can be stored in an airtight container at room temperature up to 5 days.

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