GRANDMA'S® MOLASSES GINGER COOKIES
Soft and chewy ginger cookies that will have everyone asking for more. Recipe courtesy of Sue Hoagland.
Provided by Grandma's Molasses
Categories Desserts Cookies Molasses Cookie Recipes
Time 8h30m
Yield 48
Number Of Ingredients 12
Steps:
- In a large bowl, whip together sugar, butter, molasses, egg, and vanilla. Mix in flour, baking soda, baking powder, and spices until dough comes together. Wrap well and refrigerate overnight.
- Preheat the oven to 350 degrees F.
- Roll cookie dough into 1-inch balls and roll in sugar to coat. Arrange on rimmed baking sheets. Bake for 15 minutes.
Nutrition Facts : Calories 109.6 calories, Carbohydrate 17.9 g, Cholesterol 13.6 mg, Fat 4 g, Fiber 0.3 g, Protein 1 g, SaturatedFat 2.5 g, Sodium 47.2 mg, Sugar 11.1 g
CHEWY GINGER MOLASSES COOKIES
Molasses adds sweetness to these cookies and gives chewiness to every bite. Eat at least one warm right off the cooling rack with a tumbler of cold milk.
Provided by Food Network Kitchen
Categories dessert
Time 15m
Yield Makes: about 2 dozen
Number Of Ingredients 10
Steps:
- Preheat the oven to 375 degrees F. Line two baking sheets with parchment paper.
- Whisk the flour, ginger, cinnamon, baking soda, cloves and salt together in a medium bowl. Set aside.
- Beat the butter and sugar together in a large bowl with an electric mixer on medium-high speed until well combined, about 3 minutes. Add the molasses and egg and beat until lighter in color, about 3 minutes. Add the flour mixture and mix on low until well blended.
- Using a tablespoon, form the dough into 1-inch balls and roll in sugar. Place each ball 2 inches apart on the prepared baking sheets. Bake until golden and crackled, 12 to 15 minutes; the cookies will still be a little soft. Baking these in 3 batches one sheet at a time gets you the nice, crackly top. The second sheet of cookies can stay on the counter until ready to bake. Form the remaining dough, roll the balls in sugar and place on the now cooled first baking sheet. Allow the cookies to cool for 5 minutes on the baking sheet, and then remove to a rack to cool completely.
CHRISTMAS MOLASSES AND GINGER COOKIES
I got this recipe out of one of my mother's cookbooks and tried it one Christmas Eve with her. They were amazing! My brother even loved them, and he is the pickiest person I know. When they were done I threw one to my dog. They are now his favorite treat of all. Hopefully, you will love this recipe as much as we do!
Provided by puzzleperson
Categories Desserts Cookies Spice Cookie Recipes
Time 2h
Yield 36
Number Of Ingredients 9
Steps:
- Beat molasses, brown sugar, and butter together in a bowl until smooth. Mix flour, eggs, cinnamon, baking soda, ginger, and salt into molasses mixture until incorporated. Cover bowl with plastic wrap and refrigerate for 1 hour.
- Preheat oven to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper. Heavily flour a cloth-covered work surface.
- Roll dough on the floured cloth into 1/4-inch thick cookies; cut with cookie cutters if desired. Arrange cookies 1-inch apart on the prepared baking sheet.
- Bake in the preheated oven until cookies are firm to the touch, about 8 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.
Nutrition Facts : Calories 155.3 calories, Carbohydrate 27.9 g, Cholesterol 19.4 mg, Fat 3.9 g, Fiber 0.7 g, Protein 2.4 g, SaturatedFat 2.3 g, Sodium 168.7 mg, Sugar 10.8 g
GINGER MOLASSES COOKIES RECIPE
Chewy in the center, crispy on the edges, and perfectly spiced, these gingerbread cookies are certain to become a new holiday favorite.
Provided by Jessie Sheehan
Categories Dessert
Time 1h57m
Number Of Ingredients 13
Steps:
- Gather the ingredients.
- Preheat the oven to 350 F. Line 2 cookie sheets with parchment paper.
- In a medium bowl, whisk together the flour, baking soda, salt, ginger, cinnamon, and white pepper, if using.
- In a large bowl, whisk together the melted butter and sugar until smooth.
- Add the egg and yolk one at a time, whisking after each addition.
- Add the vanilla and molasses and whisk until smooth.
- Add the dry ingredients to the wet ingredients and gently fold with a flexible spatula to combine. Place the dough in the refrigerator until it has a scoopable texture, or about 20 to 30 minutes.
- Scoop the dough into 1 1/2 tablespoon balls using a small ice cream scoop or measuring spoons.
- Roll each ball in granulated sugar and place on the prepared cookie sheets, about 12 balls per sheet. Place the sheets in the freezer to firm up for about 30 minutes to an hour. This will prevent the cookies from spreading when baked.
- Roll the cookie balls in granulated sugar again for extra sparkle. Bake for about 12 minutes until the tops are cracked and the cookies are slightly puffy. Once removed from the oven, flatten each cookie lightly with a spatula. Serve warm or cold.
Nutrition Facts : Calories 186 kcal, Carbohydrate 25 g, Cholesterol 51 mg, Fiber 0 g, Protein 2 g, SaturatedFat 5 g, Sodium 189 mg, Sugar 14 g, Fat 9 g, UnsaturatedFat 0 g
BIG SOFT GINGER COOKIES
These are just what they say: big, soft, gingerbread cookies. They stay soft, too. My oldest son's favorite.
Provided by AMY1028
Categories Desserts Cookies Spice Cookie Recipes
Time 50m
Yield 24
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Sift together the flour, ginger, baking soda, cinnamon, cloves, and salt. Set aside.
- In a large bowl, cream together the margarine and 1 cup sugar until light and fluffy. Beat in the egg, then stir in the water and molasses. Gradually stir the sifted ingredients into the molasses mixture. Shape dough into walnut sized balls, and roll them in the remaining 2 tablespoons of sugar. Place the cookies 2 inches apart onto an ungreased cookie sheet, and flatten slightly.
- Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely. Store in an airtight container.
Nutrition Facts : Calories 142.8 calories, Carbohydrate 21.1 g, Cholesterol 7.8 mg, Fat 6 g, Fiber 0.4 g, Protein 1.6 g, SaturatedFat 1.1 g, Sodium 147 mg, Sugar 11.4 g
GINGER MOLASSES COOKIES
These molasses cookies are yummy and adorable. Soft and chewy, they're the perfect cookie for Christmas. They taste like gingerbread but not as strongly spiced. The white chocolate dip complements the ginger and spices perfectly. Sprinkles make this cookie very festive. Super easy to make, these would be great if you're going to...
Provided by Elizabeth Lancaster
Categories Other Desserts
Time 40m
Number Of Ingredients 14
Steps:
- 1. Pre-heat oven to 350 F.
- 2. In a large mixing bowl, combine brown sugar, eggs, and molasses; mix well.
- 3. Add shortening, baking soda, ginger, cinnamon, and cloves. mix well.
- 4. Add flour 1 cup at a time mixing well.
- 5. Make 1 inch balls. Roll in sugar.
- 6. Place on an ungreased cookies sheet. Flatten cookies slightly.
- 7. Bake for 8-10 min (I did 9 min ). Cookies WILL crack. Cool on rack.
- 8. Melt almond bark according to package directions (I use the oven method). Place almond bark on an ungreased pan. Bake for 10 mins at 160* (or the lowest setting on your oven).
- 9. Using a spoon to help cover each cookie halfway. Place on waxed paper. Add sprinkles and allow to dry completely.
- 10. These are super cute and festive! These will be at my Christmas parties till the end of my days. These are so classy looking and taste as good as they look. I hope you get a chance to try them for yourself. Merry Christmas and enjoy!
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