Best Molasses Spice Cookies Recipes

CHEWY MOLASSES-SPICE COOKIES

Steps:

• Preheat oven to 350 degrees. In a medium bowl, whisk together flour, baking soda, cinnamon, nutmeg, and salt. In a shallow bowl, place 1/2 cup sugar; set aside.
• With an electric mixer, beat butter and remaining cup of sugar until combined. Beat in egg and then molasses until combined. Reduce speed to low; gradually mix in dry ingredients, just until a dough forms.
• Pinch off and roll dough into balls, each equal to 1 tablespoon. Roll balls in reserved sugar to coat.
• Arrange balls on baking sheets, about 3 inches apart. Bake, one sheet at a time, until edges of cookies are just firm, 10 to 15 minutes (cookies can be baked two sheets at a time, but they will not crackle uniformly). Cool 1 minute on baking sheets; transfer to racks to cool completely.

MOLASSES SPICE COOKIES

Steps:

• In a large bowl, cream shortening and brown sugar until light and fluffy. Beat in egg and molasses. Combine the flour, baking soda, salt, ginger, cinnamon and cloves. Gradually add to the creamed mixture and mix well., Shape into 1-in. balls; roll in sugar. Place 2 in. apart on greased baking sheets. Bake at 375° for 10-12 minutes or until the tops crack. Remove cookies to wire racks to cool.

SOFT AND CHEWY MOLASSES SPICE COOKIES

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.

FROSTED MOLASSES SPICE COOKIES

Steps:

• Preheat oven to 375°. Cream butter and brown sugar until light and fluffy. Beat in eggs, molasses and vanilla. In another bowl, whisk together flour, baking soda, salt and spices; add to creamed mixture alternately with buttermilk, beating well. , Drop dough by tablespoonfuls 2 in. apart onto greased baking sheets. Bake until set, 7-9 minutes. Remove to wire racks; cool completely., For frosting, beat butter, shortening and ginger until light and fluffy; beat in vanilla. Gradually beat in confectioners' sugar and milk. Spread over cookies. If desired, decorate with sprinkles. Store in airtight containers.

CHEWY SPICE COOKIES WITHOUT MOLASSES

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Line 2 baking sheets with parchment paper.
• Combine sugar, brown sugar, and butter in a bowl and beat using an electric blender until fluffy. Crack the egg into a cup, add maple syrup, and lightly beat with a fork. Add to sugar-butter mixture and beat to combine.
• Sift flour, allspice, and cinnamon together in a bowl. Gradually add to sugar-butter mixture, 2 tablespoons at a time, beating dough well between each addition until all ingredients are combined.
• Take about 1 tablespoon of dough, roll it into a ball using your hands, and place onto the prepared baking sheet. Press down lightly with the palm of your hand to flatten slightly Repeat with remaining dough, leaving space between cookies.
• Bake in the preheated oven until slightly golden, 8 to 10 minutes. They may look slightly undercooked when done but don't leave them in too long, so you don't end up with a hard cookie. Transfer to a wire rack to cool completely, about 30 minutes.
• Sift confectioners' sugar into a clean, dry bowl. Add maple syrup and mix together with a metal spoon. Thin out icing with a couple of drops of warm water until desired thickness is reached. Drizzle or spread over cooled cookies.

SOFT AND CHEWY MOLASSES SPICE COOKIES

Steps:

• 1. 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. 2. Whisk flour, baking soda, spices, and salt in medium bowl until thoroughly combined; set aside. 3. 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. 4. 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 overbake. 5. 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

Steps:

• 1. Heat oven to 375° Mix on low shortening and butter together. Add in brown sugar and blend well. Add in the egg. Beat on low until blended.
• 2. Add mollasses, orange zest snd vinegar. Mix together until incorporated. Sift flour, spices, baking soda,baking powder, and salt in to batter. Mix on low until it holds together well. Mix in the raisins.
• 3. Chill dough at least 30 minutes. Roll dough in to 1 1/2 inch balls. Place on parchment lined cookie sheet about 2 inches apart. Press down on each ball with the palm of your hand flattening the ball. Bake ar 375 on center rack of oven about 6-8 minutes. They will be soft and springy. Cool on rack. Do Not overbake. If you overbake they will be dry.
• 4. Make white chocolate icing: Place white chocolate chips into a Non stick sauce pan. Mix in the shortening. Melt over low heat stirring constantly. until melted. Mix in orange zest. Alternate icing: mix all ingredients together until smooth. Ice cookies. Let frosting dry.
• 5. Place a dollop of icing on center of each cookie. Spread over each cookie. You may also put icing into a Ziploc bag. Push in to the tip of bag corner. Snip off corner and drizzle icing over the cookie if preferred. Refrigerate until frosting sets. Remove from fridge. Serve!

SOFT, CHEWY MOLASSES SPICE COOKIES

Steps:

• 1. Adjust oven rack to middle position and heat oven to 375o F. Line 2 baking sheets with parchment paper. Place 1/2 cup sugar in a small bowl for dipping the raw cookies 2. Whisk flour, baking soda, spices, and salt in medium bowl until thoroughly combined; set aside. 3. In food processor beat butter with brown and granulated sugars until light and fluffy. Add yolk and vanilla and pulse to incorporate. Add molasses, and process until fully incorporated, scraping bottom and sides of bowl once with rubber spatula. Add flour mixture and process until just incorporated. Give dough final stir with rubber spatula to ensure that no pockets of flour remain at bottom. The dough will be soft. 4. 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. 5. 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. (The cookies can be stored at room temperature in airtight container or zipper-lock plastic bag up to 5 days with a slice of bread to help keep them moist.)

MARTHA'S CHEWY MOLASSES SPICE COOKIES

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.

CHEWY MOLASSES SPICE COOKIES

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.

MOLASSES SPICE COOKIES WITH DARK RUM GLAZE

Steps:

• Adjust an oven rack to the middle position. Heat oven to 375. Spread 1/2 cup sugar in a shallow dish for coating. Set aside. Whisk the flour, baking soda, spices, pepper and salt together in a large bowl. Set aside.
• Beat butter, brown sugar and remaining 1/3 cup sugar together in a large bowl using an elecctric mixer on medium speed until light and fluffy, 3-6 inutes. Beat in egg yolk and vanilla until combined, about 30 seconds. Beat in the molasses until incorporated, about 30 seconds, scraping down the side of the bowl and bveater as needed.
• Reduce mixer speed to low. Slowly mix in the flour mixture until combined, about 30 seconds. (Dough will be soft.) Give the dough a final stir with a rubhger spatula to make sure it is combinewd.
• Using wet hands, roll 2 T. dough at a time into balls, then roll in the sugar to coat. Lay on two parchment-lined baking sheets, spaced about 2 inches apart. Bake, one sheet at a tim, until edges set and tops are cracked but centers are still soft and underdone. (Peek thru cracks to check centers.) It's about 10-12 minutes. Rotate the baking sheet halfway thru baking.
• Let cookies cool on sheet for 10 minutes. You can serve them at this point or transfer to a wire rack, cooling completely before putting on the rum glaze.
• To make glaze, just mix the confectioners sugar and rum together until smooth. Drizzle it over the cooled cookies. Let set for 10-15 minutes before serving.
• NOTE: if you want to make these w/o the rum glaze, you could also use a variation that has orange essence in it. Just add 1 t. grated orange zest to the dough when you add the molasses. Process 2/3 cup sugar with 2 t. grated orange zest in a food processor until fragrance, about 10 seconds. Use that for rolling instead of the plain white sugar.

SUGAR-TOPPED MOLASSES SPICE COOKIES

Steps:

• Whisk together the flour, baking soda, salt, ginger, cinnamon, allspice and cracked pepper. Working with a mixer fitted with the paddle attachment, if you have one, or with a hand mixer in a large bowl, beat the butter on medium speed until it is smooth and creamy. Add the brown sugar and molasses and beat for 2 minutes or so to blend, scraping down the sides of the bowl as needed. Add the egg and beat for 1 minute more. Reduce the mixer speed to low and add the dry ingredients, mixing until the flour and spices disappear. If some of the flour remains in the bottom of the bowl, avoid overbeating the dough and mix in the last of the dry ingredients by hand with a rubber spatula. You'll have a smooth, very soft dough. Divide the dough in half, wrap each piece in plastic wrap, and freeze for 30 minutes or chill for at least one hour. Center a rack in the oven and preheat the oven to 350 degrees. Line two baking sheets with parchment or a silicone mat. Put the sugar in a small bowl. Working with one packet of dough at a time, break off 12 pieces and roll each piece into a smooth ball between your palms. One by one, roll the balls around in the bowl of sugar, then place them on the baking sheet. Dip the bottom of a glass into the sugar and use it, to press down on the cookies until they are between 1/4 and 1/2 inch thick. Bake for 12 to 14 minutes, or until the tops of the cookies feel set to the touch. Remove the baking sheet from the oven and, if the cookies have spread and are touching, use the edge of a metal spatula to separate them while they are hot. Transfer the cookies to a rack to cool to room temperature. Repeat with the second batch of dough.

SOFT MOLASSES SPICE COOKIES

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.

MOLASSES AND SPICE LEMON SANDWICH COOKIES

Steps:

• Preheat oven to 350 degrees.
• Combine wet ingredients and sugar in one bowl, dry ingredients in another, then combine.
• Chill for about in hour so the dough is easy to work with.
• Form into balls and roll in sugar and place on a baking sheet lined with parchment paper. Bake for 10 minutes or until the tops just start to crack a bit. Remove from oven and cool completely before filling.
• Filling:.
• Combine remaining 3 tablespoons margarine, lemon juice, and confectioner's sugar in bowl and whisk until smooth. Spread heaping teaspoon filling over bottoms of half of cooled cookies. Top with remaining cookies and let filling set 1 hour.
• When cookies are cool, and filling is ready, just frost the bottom of one cookie with the frosting and place another cookie on top to make a sandwich.
• Enjoy!

SUGAR-TOPPED MOLASSES SPICE COOKIES

Steps:

• Whisk together the flour, baking soda, salt, ginger, cinnamon, allspice and pepper.
• Working with a stand mixer, preferably fitted with a paddle attachment, or with a hand mixer in a large bowl, beat the butter on medium speed until smooth and creamy. Add the brown sugar and molasses and beat for 2 minutes or so to blend, scraping down the sides of the bowl as needed. Add the egg and beat for 1 minute more. Reduce the mixer speed to low and add the dry ingredients, mixing until the flour and spices disappear. If some flour remains in the bottom of the bowl, to avoid overbeating the dough, mix in the last of the dry ingredients by hand with a rubber spatula. You'll have a smooth, very soft dough.
• Divide the dough in half and wrap each piece in plastic wrap. Freeze for 30 minutes, or refrigerate for at least 1 hour. (The dough can be kept refrigerated for up to 4 days.).
• Center a rack in the oven and preheat the oven to 350 degrees F. Line two baking sheets with parchment or silicone mats.
• Put the sugar in a small bowl. Working with one packet of dough at a time, divide it into 12 pieces, and roll each piece into a smooth ball between your palms. One by one, roll the balls around in the bowl of sugar , then place them on one of the baking sheets. Dip the bottom of a glass into the sugar and use it to press down on the cookies until they are between 1/4 and 1/2 inch thick.
• Bake the cookies one sheet at a time for 12 to 14 minutes, or until the tops feel set to the touch. Remove the baking sheet from the oven and, if the cookies have spread and are touching, use the edge of a metal spatula to separate them while they are still hot. Transfer the cookies to a rack to cool to room temperature. Repeat with the second batch of dough.

CURRANT AND MOLASSES SPICE COOKIES

Steps:

• In a bowl with an electric mixer cream the butter with the sugar until the mixture is light and fluffy and beat in the molasses. Into the bowl sift together the flour, the baking soda, the salt, and the spices, beat the dough until it is combined well, and stir in the currants. Halve the dough and on a sheet of wax paper form each half into an 8-inch log, using the wax paper as a guide. Chill the logs, wrapped in the wax paper, for at least 4 hours or overnight.
• Preheat the oven to 350°F. Cut the logs into 1/4-inch-thick slices with a sharp knife and arrange the slices 2 inches apart on lightly buttered baking sheets. Bake the cookies in batches in the middle of the oven for 10 to 12 minutes, or until they are pale golden. Transfer the cookies to racks and let them cool.

CHEWY MOLASSES-SPICE COOKIES

Steps:

• 1.Preheat oven to 350 degrees. In a medium bowl, whisk together flour, baking soda, cinnamon, nutmeg, and salt. In a shallow bowl, place 1/2 cup sugar; set aside. 2.With an electric mixer, beat butter and remaining cup of sugar until combined. Beat in egg and then molasses until combined. Reduce speed to low; gradually mix in dry ingredients, just until a dough forms. 3.Pinch off and roll dough into balls, each equal to 1 tablespoon. Roll balls in reserved sugar to coat. 4.Arrange balls on baking sheets, about 3 inches apart. Bake, one sheet at a time, until edges of cookies are just firm, 10 to 15 minutes (cookies can be baked two sheets at a time, but they will not crackle uniformly). Cool 1 minute on baking sheets; transfer to racks to cool completely. Store in an airtight container up to 4 days.

CHEWY MOLASSES-SPICE COOKIES RECIPE - (4.5/5)

Steps:

• Preheat oven to 350 degrees. In a medium bowl, whisk together flour, baking soda, cinnamon, nutmeg, 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 combined. Reduce speed to low; gradually mix in dry ingredients, just until a dough forms. Pinch off and roll dough into balls, each equal to 1 tablespoon. Roll balls in reserved sugar to coat. Arrange balls on baking sheets, about 3 inches apart. Bake, one sheet at a time, until edges of cookies are firm, 10 to 15 minutes (cookies can be baked two sheets at a time, but they will not crackle uniformly). Cool 1 minute on baking sheets; transfer to racks to cool completely. Store in an airtight container up to 4 days. Variation: Dip half of cookie into melted white chocolate. These freeze extremely well.

CHEWY MOLASSES SPICE COOKIES

Steps:

• 1. Preheat oven to 350 degrees. In a medium bowl, whisk together flour, baking soda, cinnamon, nutmeg, and salt. In a shallow bowl, place 1/2 cup sugar; set aside. 2. With an electric mixer, beat butter and remaining cup of sugar until combined. Beat in egg and then molasses until combined. Reduce speed to low; gradually mix in dry ingredients, just until a dough forms. 3. Pinch off and roll dough into balls, each equal to 1 tablespoon. Roll balls in reserved sugar to coat. 4. Arrange balls on baking sheets, about 3 inches apart. Bake, one sheet at a time, until edges of cookies are just firm, 10 to 15 minutes (cookies can be baked two sheets at a time, but they will not crackle uniformly). Cool 1 minute on baking sheets; transfer to racks to cool completely. Store in an airtight container up to 4 days.

MOLASSES SPICE PRESSED COOKIES (1950)

Steps:

• 1. Cream shortening and the sugar. Add eggs and molasses. Beat until light and fluffy.
• 2. Sift together the dry ingredients and gradually add to the shortening mixture , blend thoroughly.
• 3. Fill cookie press. Form dough on unoiled cookie sheet.
• 4. BAKE in a moderate oven 350° for 8-10 minutes. yields: 7 dozen assorted cookies.
• 5. For thumb prints cookies: Use 1 teaspoon of the molasses spice pressed cookie dough to form each ball. Roll in granulated sugar , Space balls 3" apart on lightly oiled cookie sheet , Sprinkle each ball with 1-2 drops of water. BAKE in a moderate oven 350° for 10-12 minutes.