Best Soft Molasses Spice Cookies Recipes

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.

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 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, 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.)

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.

SOFT MOLASSES SPICE COOKIES

Steps:

• Mix dry ingredients in a bowl.
• In a separate larger bowl, cream butter.
• Add sugar and egg. Beat well.
• In a small bowl or measuring cup, mix molasses and water. Add to butter mixture.
• Gradually add flour mixture.
• Chill dough for 1/2 hour.
• Roll teaspoonfuls of dough into balls, then roll in sugar.
• Place on ungreased cookie sheet.
• Bake for 14-20 minutes, depending on size & desired softness.
• (I made 48 smaller cookies and baked for 14 minutes on stone pan, nice & soft yet still done).