Best Molasses Sugar Cookies Recipes

MOLASSES SUGAR COOKIES

Steps:

• In a large bowl, combine the oil, sugar and molasses. Add egg; mix well. Combine the flour, baking soda, cinnamon, salt, cloves and ginger; add to sugar mixture and mix well. Cover and refrigerate for 4 hours or until easy to handle., Shape dough into 1-in. balls; roll in additional sugar. Place 3 in. apart on greased baking sheets. Bake at 375° for 7-9 minutes or until tops are cracked and edges are set. Cool for 2-3 minutes before removing from pans to wire racks.

MOLASSES SUGAR COOKIES

Steps:

• Melt the shortening in a large pan on the stove, and cool.
• Add sugar, eggs, and molasses, beat well.
• In a separate bowl, sift dry ingredients together and add to the pan. Mix well and chill 3 hours or overnight.
• Form into walnut-size balls. Roll in granulated sugar. Place on greased cookie sheet about 2 inches apart.
• Bake at 375 degrees F (190 degrees C) for 8-10 minutes.
• Store in an airtight container to keep from getting overly crisp. If they do lose their softness, an easy way to restore it is to place one slice of fresh bread in the container with the cookies for a couple of hours or overnight and they will be soft again!

MOLASSES SUGAR COOKIES I

Steps:

• Cream together until light and fluffy butter flavored shortening and brown sugar. Add egg and molasses and beat well. Sift together flour, salt, baking soda, cinnamon, ground cloves and ginger. Add to creamed mixture and mix well.
• Chill at least 1 hour or overnight.
• Preheat oven to 375 degrees F (190 degrees C).
• Roll into 1-inch balls, roll in sugar. Place balls 2 inches apart on ungreased cookie sheet. Bake for 10 minutes. Cool slightly before removing from pan.

ROLLED MOLASSES SUGAR COOKIES

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• In a medium bowl, blend the shortening, sugar, molasses and egg. Add the baking soda, flour, clove, ginger, cinnamon and salt; mix well.
• Form into 1 inch balls and roll in granulated sugar.
• Place on cookie sheets 2 inches apart and bake for 8 to 10 minutes in the preheated oven. Cool on a flat surface.

MOLASSES SUGAR COOKIES

Steps:

• Melt shortening in a 3 or 4 quart saucepan over low heat.
• Remove from heat and let cool.
• when cool, add sugar, molasses, and egg; beat well.
• sift together the flour, soda, cloves, ginger, cinnamon and salt.
• add to first mixture.
• mix well.
• form into 1-inch balls, roll in granulated sugar and place on greased cookie sheet 2 inches apart.
• bake at 375 degrees for 8 to 10 mminutes.

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.

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.

GLUTEN AND SUGAR FREE GINGER AND MOLASSES COOKIES

Steps:

• In large bowl combine flour, salt, soda and ginger.
• In medium bowl combine oil, molasses, maple syrup and lemon zest.
• Mix wet ingredients into dry.
• Refrigerate dough for 1/2 - 1 hour.
• Scoop 1 tablespoon of dough onto parchment lined baking sheet or onto a baking stone.
• Bake at 350 degrees for 7-10 minutes or until tops start to crack.
• Cool and serve.

SOFT MOLASSES SUGAR COOKIES

Steps:

• 1. Melt butter in small saucepot on stove, remove from heat, then let cool somewhat.
• 2. To the butter add sugar, molasses, and egg . Beat well. Sift flour, cloves, baking soda, ginger, cinnamon, and salt. Add to mixture then beat well. Place mixture in bowl, cover with plastic wrap and place the bowl in the refrigerator for at least an hour to chill.
• 3. Place 1/2 cup of granulated sugar in a cereal bowl. Make 1 inch balls out of the cookie dough then roll in the sugar. Place the balls on a greased cookie sheet 2 inches apart. DO NOT FLATTEN. Bake at 375 degrees for about 8 to 9 minutes. Do not overbake or they will be too crunchy. Cookies will be kind of soft in the middle when you take them out of the oven. Let them rest on the cookie sheet for a few minutes before putting them on a paper towel to cool. Store in tightly closed container.
• 4. Especially good with a big ole glass of cold milk. Enjoy !!

SUGAR COATED MOLASSES COOKIES

Steps:

• In a large mixing bowl, cream the butter and sugar.
• Beat in the molasses and eggs.
• Separately, combine the dry ingredients, then slowly mix into the wet ingredients.
• When blended and smooth, roll the dough into small balls, about 1 inch around.
• Dip the tops in sugar and place on greased or non-stick baking sheets.
• Bake at 350°F or 180°C for 10-12 minutes.
• Cool on a wire rack, then store in a tightly covered container to keep the cookies soft.

MOLASSES SUGAR COOKIES II

Steps:

• Melt shortening and cool. Add sugar, eggs and molasses; beat well.
• Sift the flour, baking soda, cinnamon, salt, ground cloves and ginger. Add to the molasses mixture and stir until well combined. Chill dough for at least 3 hours or overnight.
• Preheat oven to 375 degrees F (190 degrees C). Lightly grease a baking sheet.
• Remove dough from the refrigerator and form into walnut sized balls. Roll balls in white sugar. Place balls about 2 inches apart on the prepared baking sheet.
• Bake at 375 degrees F (190 degrees C) for 8 to 10 minutes for chewy cookies and 10 to 12 minutes for crisper cookies. Store cookies in an airtight container.

BROWN SUGAR, MOLASSES, NUT COOKIES (CHRISTMAS)

Steps:

• In a large bowl, cream together the sugar, shortening, molasses, and eggs until smooth.
• Mix in all remaining ingredients, beating well.
• Cover and refrigerate until firm enough to handle (2 1/2 hours to overnight).
• Preheat oven to 375°F.
• Roll out dough (small amounts at a time) on well-floured surface until 1/8-inch thick.
• Cut with cookie cutters.
• Bake until golden brown (10-15 minutes).
• Dust with powdered sugar.
• Decorate with colored candies.

MOLASSES SUGAR COOKIES

Steps:

• Cream together shortening and sugar.
• Add molasses and egg; beat well.
• Sift together flour, soda, cinnamon, cloves, ginger and salt; add to molasses mixture.
• Mix well; chill.
• Form into 1-inch balls, roll in granulated sugar and place on greased cookie sheets two inches apart.
• Bake in moderately hot oven, 375° for 8-10 minutes.

CINNAMON-FREE MOLASSES SUGAR COOKIES

Steps:

• Preheat over to 350°.
• In a medium mixing bowl, mix flour, baking soda, ginger, and nutmeg together.
• In a large mixing bowl, beat oil, sugar, molasses, and egg together.
• Fold in the dry ingredients no more than a quarter of a cup at a time.
• Drop by the teaspoonful onto a cookie sheet.
• Bake for 10-12 minutes or until only slightly brown on the edges.

LOW-SUGAR MOLASSES COOKIES

Steps:

• In bowl, mix oil, molasses, Splenda and egg. In another small bowl, combine flours, baking soda and spices. Add flour mixture to molasses mixture. Mix well.
• Cover and refrigerate dough for at least 2 hours.
• Shape dough into one-inch balls and roll in sugar.
• Place on cookie sheet about 2 inches apart. Bake at 375 for 10 minute
• Remove from baking sheet immediately.

MRS. MOODY'S MOLASSES SUGAR COOKIES

Steps:

• Melt shortening. Cool, and add sugar and egg. Beat well. Add dry ingredients. Chill. Roll dough, and cut rounds. Bake at 350-degrees for 8-10 minutes.

MOLASSES SUGAR COOKIES RECIPE - (4.3/5)

Steps:

• Preheat oven to 375°F and grease a cookie sheet. Melt shortening and let cool. Next add sugar, molasses and one egg. Beat well. Sift flour, salt, baking soda, cloves, ginger, and cinnamon. Add flour mixture to shortening mixture and mix well. Chill the molasses dough. After chilling , form 1-inch dough balls and roll them in sugar. Place them about 2-inches apart on the greased cookie sheet. Bake at 375˚F for 8 to 10 minutes.

MOLASSES SUGAR COOKIES

Steps:

• Cream together shortening and sugar. Add molasses and egg; beat well. Sift together flour, sugar, cinnamon, cloves, ginger and salt; add to flour mixture. Mix well and chill. Form in 1 inch balls, roll in granulated sugar, and place on greased cookie sheets 2 inches apart. Bake in 375 degree oven for 8 to 10 minutes.