Best Molasses Cookies With A Kick Recipes

SOFT MOLASSES COOKIES

Soft Molasses Cookies image

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

Ingredients

1 cup packed brown sugar
3/4 cup shortening
1/4 cup molasses
1 egg
2 1/4 cups Gold Medal™ all-purpose flour
2 teaspoons baking soda
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1/2 teaspoon ground cloves
1/4 teaspoon salt
3 tablespoons granulated sugar

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

SPICY MOLASSES COOKIES

Spicy Molasses Cookies image

These 100% whole wheat molasses cookies deliver a seriously spicy kick of flavor and that elusive crisp on the outside, soft on the inside texture.

Provided by Cookie and Kate

Categories Dessert

Time 30m

Number Of Ingredients 15

Ingredients

4 tablespoons raw (turbinado) sugar, divided
3/4 cup whole wheat pastry flour*
1/3 cup whole wheat flour
1/2 teaspoon baking soda
1/8 teaspoon salt
6 tablespoons (3/4 stick) unsalted butter
3/4 teaspoon cinnamon
3/4 teaspoon ground ginger
1/4 teaspoon ground cloves
1/8 teaspoon ground allspice
1/8 teaspoon ground pepper (a couple of twists' worth)
1/4 cup light or dark molasses
3 tablespoons dark brown sugar or Muscovado sugar
1 large egg yolk
1/2 teaspoon vanilla extract

Steps:

With an oven rack in the middle position, preheat the oven to 375 degrees. Line a large baking sheet with parchment paper.
Pour 1 tablespoon of raw sugar into a small, shallow dish for rolling.
In a medium bowl, whisk together the flours, baking soda and salt.
In a small saucepan, melt the butter over medium heat. Stir in the cinnamon, ginger, cloves, allspice and pepper. Cook until fragrant, about 1 to 2 minutes.
Transfer the butter mixture to a large bowl and let cool slightly.
Whisk the remaining 3 tablespoons raw sugar, brown sugar, egg yolk, vanilla and molasses into the melted butter mixture. Stir in the flour mixture until combined.
Use a cookie dough scoop or spoons to scoop out about one tablespoon of dough at a time. Lightly shape into a ball and dunk half the cookie into the small bowl of raw sugar. Place each cookie on the baking sheet, sugar side up, leaving a couple of inches around each cookie.
Bake the cookies until the edges are set but the centers are still soft, puffy and underdone, which will take 9 to 12 minutes.
Let the cookies cool on the baking sheet for ten minutes, then serve warm or transfer to a cooling rack.

Nutrition Facts : Calories 107 calories, Sugar 9 g, Sodium 61.3 mg, Fat 4.7 g, SaturatedFat 2.8 g, TransFat 0 g, Carbohydrate 15.4 g, Fiber 1.1 g, Protein 1.1 g, Cholesterol 23 mg