Best Rolled Molasses Cookies Recipes

ROLLED MOLASSES SUGAR COOKIES

Rolled Molasses Sugar Cookies image

The trick to getting 'chewy' cookies is to bake them the minimum time necessary and then cool them directly on a surface (i.e. - counter, table, etc). Don't cool them on a rack! You can also store them with a slice of apple.

Provided by Kathy

Categories Desserts Cookies Molasses Cookie Recipes

Yield 48

Number Of Ingredients 10

Ingredients

¾ cup melted shortening
1 cup packed brown sugar
¼ cup molasses
1 egg, beaten
2 teaspoons baking soda
2 cups all-purpose flour
½ teaspoon ground cloves
½ teaspoon ground ginger
1 teaspoon ground cinnamon
½ teaspoon salt

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.

Nutrition Facts : Calories 71.4 calories, Carbohydrate 9.8 g, Cholesterol 3.9 mg, Fat 3.4 g, Fiber 0.2 g, Protein 0.7 g, SaturatedFat 0.8 g, Sodium 80.2 mg, Sugar 5.4 g

ROLLED MOLASSES COOKIES

Rolled Molasses Cookies image

Rolled Molasses Cookie. A soft rolled cookie that is lightly spiced. Good for gingerbread men and good for using as Christmas tree ornaments.

Provided by Carol

Categories Dessert

Time 25m

Yield 72 cookies, 72 serving(s)

Number Of Ingredients 10

Ingredients

1 pint lard
1 cup brown sugar
1 cup sugar
2 eggs
1/2 teaspoon salt
1 teaspoon ginger
2 tablespoons baking soda
1 pint molasses
1 cup cold water (, or coffee)
6 -8 cups flour

Steps:

If you want to use vegetable shortening instead of lard, increase the amount by 1/2 cup I have never done this.
(I add cinnamon too).
Cream lard, sugars; add eggs, salt, spices, and baking soda.
Add molasses and beat well, add water slowly.
Stir in enough flour to make a dough stiff enough to roll.
(I chill dough for a few hours) Roll 1/4 inch thick (or thicker if you want cake-y cookies) and you may sprinkle with extra sugar.
Cut cookies, place on ungreased cookie sheets, bake in a 400 oven for 8 to 10 minutes.
They are done when you can press down with a finger and leave a dent.
Cool on wire racks.
I prefer to gauge doneness by looking at the underside of the cookie and seeing how brown it is.
If you want a cake-y cookie, don't let the cookies get dark browned, you want them golden, dark tan.
Baking time will vary with the size of your cookies too.
Small ones take a lot less time to bake.

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