Louisiana Molasses Cookies Recipes

BEST EVER MOLASSES COOKIES

Steps:

• Preheat oven to 375 degrees. Line a baking sheet with parchment paper or use cooking spray.
• Melt the shortening in a small saucepan or in the microwave and let cool. Add the sugar, molasses, and egg and mix until incorporated.
• In a medium-sized mixing bowl, add the flour, baking soda, cinnamon, ginger, cloves, and salt. Add this to the wet mixture and mix until it forms a dough and is incorporated.
• Scoop into one inch balls and roll in sugar and place 2 inches apart. Bake for 8-10 minutes. Let cool on a wire rack and dip in white chocolate if desired.

CRISP MOLASSES COOKIES

Steps:

• Whisk the flour, baking soda, cinnamon, cloves, ginger, and salt together. Set aside.
• Using a hand mixer or a stand mixer fitted with paddle attachment, beat the butter on high speed until completely smooth, about 1 minute. Add the granulated sugar and beat the two together until smooth and creamy, about 1 minute. Add the molasses, egg, and vanilla and beat on high until completely combined, about 2 minutes. Scrape down the sides and bottom of the bowl as needed.
• Add the dry ingredients to the wet ingredients and mix on low until combined. Cover and chill the dough for 1 hour in the refrigerator (and up to 2-3 days). If chilling for longer than a few hours, allow to sit at room temperature for at least 30 minutes before rolling and baking because the dough will be quite hard and the cookies may not spread.
• Preheat oven to 350°F (177°C). Line two large baking sheets with parchment paper or silicone baking mats. (Always recommended for cookies.) Set aside.
• Roll balls of dough (about 1 scant Tablespoon of dough per cookie) into the granulated/coarse sugar. Place each ball 2 inches apart on the baking sheets. Bake for 13 minutes or until cracked on the top.
• Remove from the oven and allow to cool on baking sheet for 5 minutes before transferring to a wire rack to cool completely.

SOFT MOLASSES COOKIES V

Steps:

• In a large bowl, cream together the butter, brown sugar and egg until well blended. Stir in the molasses. Combine the flour, baking soda, cinnamon and ginger; stir into the molasses mixture. Cover the dough and chill for at least 1 hour.
• Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets. Roll the dough into walnut sized balls. Place the cookies 2 inches apart onto the prepared cookie sheet.
• 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.

MOLASSES RAISIN COOKIES

Steps:

• In a large bowl, cream shortening and brown sugar. Beat in molasses. Add eggs, one at a time, beating well after each addition. Combine the flour, baking soda, ginger, cinnamon, salt and cloves; gradually add to creamed mixture. Stir in raisins and nuts., Drop by rounded tablespoonfuls 2 in. apart onto greased baking sheets. Bake at 375° for 8-10 minutes or until edges are lightly browned. Remove to wire racks to cool.

LOUISIANA MOLASSES COOKIES

Steps:

• Cream sugar and shortening until fluffy in a large mixing bowl; add egg, beating well.
• Gradually add molasses, mixing well.
• Combine remaining ingredients, except additional sugar; add to sugar mixture, mixing well.
• Chill until dough can be easily rolled into 1-inch balls.
• Roll each ball in sugar; place on lightly greased cookie sheets.
• Bake at 350°F for 10 to 12 minutes or until lightly browned.
• (Do not substitute syrup for molasses).

JOHN'S ROLL-OUT MOLASSES COOKIES

Steps:

• Mix together shortening, molasses and brown sugar. Stir in 1/4 cup cold water.
• Mix together the flour, salt and spices. Add to molasses mixture.
• Dissolve soda in 1.5 teaspoons cold water. Stir it into the above mixture.
• Gather up dough into a ball; on waxed paper, pat into a disk. Wrap up. Chill for at least an hour.
• Roll out between 1/4-inch and 1/2-inch thick. I thought 1/2-inch was a bit too thick, but it's up to you. Cut into shapes, specifically gingerbread men or bears. Gather up scraps, pat into a ball, reroll and cut into shapes, etc., until you have used most of your dough.
• On lightly greased or sprayed cookie sheets, bake at 350 degrees for 15-18 minutes.
• These swell a little during cooking, so be sure to leave some space between them on the cookie sheets. Also, they taste better the day after baking when the spices have had a chance to meld with each other.