SOFT MOLASSES COOKIES (KING ARTHUR FLOUR RECIPE)
Description on website goes like this: "Molasses cookies are surely the most ubiquitous cookie in any New England cookbook you happen to leaf through. More venerable than those newcomers, Toll House (chocolate chip) cookies (which, after all, are only about 65 years old), molasses cookies come in two basic varieties: chewy and crunchy. We'll give a formula for each, and you can do your own taste test and then come down on one side or the other of a debate that's been raging here in New England for centuries, namely, which molasses cookie is better -- hard or soft? The addition of rum to these spicy cookies helps keep them soft, and also qualifies them for a special name: Joe Froggers. Legend has it that an old man named Joe, who lived by a frog pond in Marblehead, Massachusetts, was famous for his chewy molasses cookies. One day, in thanks to a neighbor for the gift of a jug of rum, he added some of that spirit to a batch of his molasses cookie dough, then gave the cookies to the generous neighbor. Eureka! A rum-laced molasses cookie that quickly earned a great reputation around town and was christened with the name of its creator. To keep these cookies soft, we recommend storing them in an airtight container (a plastic bag is fine) as soon as they're just barely warm. Add a couple of slices of cut apple if you plan on keeping them around long."
Provided by chuah_lijun1
Categories Drop Cookies
Time 27m
Yield 18 3 inch cookies
Number Of Ingredients 11
Steps:
- Whisk together the flour, spices, salt and baking soda, and set aside.
- In a large bowl, beat together the butter and sugar, then beat in the molasses.
- Add the dry ingredients alternately with the rum.
- Using a cookie or muffin scoop, scoop out round balls of dough somewhere in size between a ping-pong ball and a golf ball, and place the balls on a parchment-lined or lightly greased baking sheet.
- Bake the cookies in a preheated 375°F oven for 11 to 12 minutes, until they crack on top but haven't yet browned around the edges.
Nutrition Facts : Calories 137.9, Fat 3.4, SaturatedFat 2.1, Cholesterol 8.5, Sodium 126.2, Carbohydrate 23.4, Fiber 0.5, Sugar 10.8, Protein 1.5
SOFT MOLASSES COOKIES
I've tried a lot of molasses cookies since I was a girl on the farm, and as far as I'm concerned, these are simply the best. To keep them soft and chewy, store in a tightly covered container along with a slice of raw apple. These cookies freeze beautifully, too...if you can keep them away from "snitchers" long enough to get them in the freezer!
Provided by Taste of Home
Categories Desserts
Time 40m
Yield About 3 dozen cookies.
Number Of Ingredients 11
Steps:
- In a large mixing bowl, cream together butter, shortening and sugar until light-colored and fluffy. Beat in molasses and eggs; set mixture aside. In another large bowl, combine flour (no need to sift), salt, baking soda, ginger, cloves and cinnamon. Blend thoroughly with wire whisk. Gradually mix flour mixture into creamed ingredients until dough is blended and smooth. Roll dough into 1-1/2-in. balls. Dip tops in granulated sugar; place 2-1/2 in. apart on greased baking sheet. Bake at 350° for 11 minutes. Do not overbake. Cool on wire rack. Store in tightly covered container to maintain softness.
Nutrition Facts :
THE ESSENTIAL SOFT OATMEAL COOKIES (KING ARTHUR FLOUR)
Shaped in a soft mound rather than a flattened cookie, this cookie not only has great flavor, but it's also wonderfully soft and tender. If your taste runs to melt-in-your-mouth crumbly - rather than chewy, crisp or crunchy - this one's for you.
Provided by Pardeemom
Categories Drop Cookies
Time 12m
Yield 45 cookies, 45 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 350. Line cookie sheets with parchment.
- In a large bowl, cream together the butter, oil and sugar.
- Add the egg, beating until fluffy, then beat in the sour cream and vanilla.
- Stir in the raisins and oats.
- In a separate bowl, mix together the bkaing soda, cinnamon, salt and flour. Add this mixture, a cup at at ime, to the oat mixture, beating well after each addition. Stir in the nuts. Let the dough rest for 15 to 30 minutes.
- Using a tablespoon cookie scoop, drop the dough onto the cookie sheets.
- Bake the cookies for 12 minutes, or until they're golden brown.
- Remove them from the oven and transfer to a rack to cool.
Nutrition Facts : Calories 102.9, Fat 5.1, SaturatedFat 1.8, Cholesterol 10.8, Sodium 45, Carbohydrate 13.4, Fiber 0.8, Sugar 6.8, Protein 1.5
SOFT MOLASSES COOKIES V
Celebrate the winter months with spicy and soft molasses cookies. Great for eating with a hot cup of coffee.
Provided by sal
Categories Desserts Cookies Spice Cookie Recipes
Time 25m
Yield 36
Number Of Ingredients 8
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.
Nutrition Facts : Calories 112.8 calories, Carbohydrate 15.1 g, Cholesterol 18.7 mg, Fat 5.4 g, Fiber 0.3 g, Protein 1.3 g, SaturatedFat 3.3 g, Sodium 111.5 mg, Sugar 5.8 g
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GLUTEN-FREE SOFT MOLASSES COOKIES MADE WITH BAKING MIX
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4.5/5 (28)Calories 120 per servingTotal Time 28 mins
- In a large bowl, beat together the brown sugar, butter or shortening, molasses, and egg until blended., Stir in the baking mix and spices., Refrigerate the dough, covered, for a minimum of 1 hour, or up to 2 days., Preheat the oven to 325°F., Scoop rounded tablespoonfuls of dough and roll into balls.
- Dip the tops of the balls in sugar., Place the balls, sugar-side up and 2" apart, on ungreased or parchment-lined baking sheets., Bake the cookies just until set and not raw-looking, about 13 to 16 minutes., Remove the cookies from the oven.
- For crispier cookies, allow the cookies to cool for 5 minutes on the baking sheets before transferring them to a rack to finish cooling.
SOFT GINGER-MOLASSES COOKIES AND GINGER SYRUP RECIPE
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4.7/5 (85)Total Time 25 minsServings 42Calories 180 per serving
- Preheat the oven to 350°F. Lightly grease (or line with parchment) two baking sheets., In a large mixing bowl, cream together the butter and sugar until they're light and fluffy., Beat in the molasses (or molasses and ginger syrup), baking soda, salt, and spices., Add the eggs, beating well and scraping down the sides of the bowl to make sure everything is incorporated., Stir in the flour., Scoop the soft dough into 1 1/2" balls; a tablespoon cookie scoop works well here., Roll them in granulated sugar, coarse sugar, or pearl sugar., Space the cookies on the prepared baking sheets, leaving about 2 1/2" between them., Bake them for 10 minutes.
- The centers will look soft and puffy; that's OK., Remove the cookies from the oven, and cool them on the pan for 10 minutes before transferring them to a rack to cool completely.
CRISP MOLASSES COOKIES RECIPE | KING ARTHUR BAKING
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5/5 (8)Total Time 1 hr 7 minsServings 30Calories 89 per serving
- Stir in the molasses and egg., In a separate bowl, whisk together the flour, baking powder, baking soda, salt, and spices.
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4.6/5 (43)Total Time 29 minsServings 48Calories 60 per serving
- Preheat the oven to 350°F. Lightly grease (or line with parchment) two baking sheets., In a large mixing bowl, beat together the butter and sugar until they're well-combined.
- Beat in the molasses and the egg., Combine the flour, raisins, baking soda, salt, and spices in the bowl of a food processor.
- Note: If you don't have a food processor and don't mind your raisins remaining whole, skip this step., Add the flour/raisin mixture to the wet ingredients, beating just till thoroughly combined., Scoop the sticky dough into 1" balls; a teaspoon cookie scoop works well here., Roll the balls in coarse white sugar.
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