Sour Milk Molasses Drop Cookies Recipes

SOFT MOLASSES DROP COOKIES

Steps:

• Heat oven to 375°F. In large bowl, beat sugar, sour cream, butter, shortening, molasses and egg with electric mixer on medium speed, or mix with spoon. Stir in flour, baking soda, cinnamon, ginger and salt.
• Onto ungreased cookie sheets, drop dough by rounded tablespoonfuls about 2 inches apart.
• Bake 9 to 11 minutes or until almost no indentation remains when touched in center. Cool 1 to 2 minutes; remove from cookie sheets to cooling racks. Sprinkle with additional sugar while warm.

GREAT GRANDMA SABIN'S SOUR MILK COOKIES

Steps:

• 1. Beat eggs well. Add sugar and beat. Add shortening and be continue beating. Sift dry ingredients (use 4 cups flour) together and alternating with the sour milk add to egg mixture , continue beating...slowly add additional flour until dough forms a sticky ball.
• 2. Turn dough out unto a floured surface. Slowly kneed in additional flour until the dough is not sticky on the outside but still a soft dough. divide in half and roll the dough out to about 1/4 inch thickness. My Grandma had this large circle cookie cutter she used to make these over sized cookies. And they do work better if you make them large. I just use a glass dipped in flour to make my cookies. You can use shaped cutters but use large ones. Once you have your cookies on the tray, sprinkle with plain white sugar. You can be festive and colored sugar but I like the more traditional white sugar.
• 3. Bake about 10 minutes at 375* degrees. Bake until cookies puff up a bit and dough looks dry. Do not over cook them or they will be hard.

OLD FASHIONED MOLASSES COOKIES

Steps:

• In a large bowl, cream together the sugar and shortening until smooth. Stir in the molasses and vanilla. Combine the flour, cinnamon, baking soda and salt; stir into the mixture alternately with the sour milk. Cover the dough and chill for at least one hour.
• Preheat the oven to 375 degrees F (190 degrees C).Grease cookie sheets. On a lightly floured surface, roll out about 1/3 of the dough to 1/4 inch in thickness. Cut into circles about 3 inches in diameter using a cookie cutter or drinking glass. Place cookies 2 inches apart onto the prepared cookies sheets. Place a raisin onto the center of each cookie.
• Bake for 8 to 10 minutes in the preheated oven, or until lightly browned. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.

COCOA-MOLASSES DROP COOKIES

Steps:

• Heat oven to 375°F.
• Cream the butter and sugar together until it is light
• Add the molasses and egg; beating until the mixture is smooth.
• Add the baking powder and the cocoa to the creamed mixture; then add the flour.
• Pipe the mixture onto a greased cookie sheet in mounds a little larger than a quarter.
• Bake 9 minutes or until set.
• Cool slightly; remove from cookie sheet to wire rack. Cool completely.
• Drizzle a Vanilla glaze in thin lines over the top of each cookie.
• For Vanilla Glaze: Stir together 1 cup powdered sugar with 2 tablespoons milk in a small bowl until mixture is smooth and of drizzling consistency. Stir in 1/2 tsp vanilla. Makes ½ cup.

MOLASSES SUGAR COOKIES

Steps:

• Melt the shortening in a large pan on the stove, and cool.
• Add sugar, eggs, and molasses, beat well.
• In a separate bowl, sift dry ingredients together and add to the pan. Mix well and chill 3 hours or overnight.
• Form into walnut-size balls. Roll in granulated sugar. Place on greased cookie sheet about 2 inches apart.
• Bake at 375 degrees F (190 degrees C) for 8-10 minutes.
• Store in an airtight container to keep from getting overly crisp. If they do lose their softness, an easy way to restore it is to place one slice of fresh bread in the container with the cookies for a couple of hours or overnight and they will be soft again!

MOLASSES DROP COOKIES

Steps:

• Cream shortening. Blend sugar, egg, molasses, and milk. Add sifted dry ingredients, mix thoroughly. Drop from a spoon onto a greased cookie sheet. Bake at 375F for approximately 10 minutes.