Best Nutmeg Molasses Cookies Recipes

PRIZE WINNING MOLASSES COOKIES

Steps:

• In a medium bowl, stir together flour, baking soda, spices and salt, set aside.
• In a large bowl, beat shortening with an electric mixer on medium speed for 30 seconds. Add brown sugar and beat until mixture is combined, scraping sides of bowl occasionally.
• Beat in egg and molasses until combined. Add flour mixture 1/2 cup at a time till fully mixed. Cover and chill 1 to 2 hours or until dough is easy to handle.
• Place granulated sugar in a small bowl. Shape dough into 1-inch balls. Roll balls in sugar to coat.
• Place about 1 1/2 inches apart on lightly greased cookie sheets. Bake in 350* oven for 8-10 minutes or until bottoms are light brown and tops are puffed, do not overbake.
• Cool on cookie sheets for 2 minutes. Transfer to wire racks and let cool.
• Store cookies in an airtight container at room temperature for up to 3 days or freeze for up to 3 months.

GIANT MOLASSES COOKIES

Steps:

• Preheat oven to 350°. In a large bowl, cream butter and sugar until light and fluffy. Beat in eggs and molasses. Combine the flour, ginger, baking soda, cinnamon, cloves and salt; gradually add to creamed mixture and mix well. Fold in pecans. , Shape into 2-in. balls and roll in coarse sugar. Place 2-1/2 in. apart on ungreased baking sheets. Bake 13-15 minutes or until tops are cracked. Remove to wire racks to cool.

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.