MOLASSES SPICE COOKIES
Steps:
- Whisk together flour, baking soda, spices: Preheat oven to 375°F. Vigorously whisk together the flour, baking soda, salt, cinnamon, ginger, cloves, allspice in a bowl and set aside.
- Prepare butter, sugar, and wet ingredients: Use an electric mixer and beat the butter for 2 minutes. Add the brown sugar, and 1/2 cup granulated sugar and beat until light and fluffy, about 3 minutes with mixer set at medium speed. Add egg, vanilla extract, and molasses. Beat until combined, about 30 seconds. Scrape down sides of bowl with a rubber spatula.
- Add dry ingredients to wet ingredients: Add dry ingredients and beat at low speed until just combined, about 30 seconds.
- Make dough balls, roll them in sugar: Place remaining 1/3 cup of granulated sugar in a shallow bowl. Working with 2 Tbsp of dough each time, roll dough into 1 3/4 inch balls. Roll balls in sugar and place on un-greased cookie sheets, spacing them 1 1/2 to 2 inches apart.
Nutrition Facts : Calories 203 kcal, Carbohydrate 31 g, Cholesterol 31 mg, Fiber 1 g, Protein 2 g, SaturatedFat 5 g, Sodium 208 mg, Sugar 19 g, Fat 8 g, ServingSize Makes 18 large cookies, UnsaturatedFat 0 g
SPICED AND GLAZED MOLASSES COOKIES
If you'd like an even more pronounced molasses flavor, use a robust instead of mild molasses. Just don't use blackstrap in these cookies; not only will it be too strong and bitter, but it will overwhelm the spices.
Provided by Claire Saffitz
Categories Bon Appétit Cookies Christmas Molasses Spice Pepper Ginger Cinnamon Bake Dessert
Yield Raw sugar (for sprinkling)
Number Of Ingredients 15
Steps:
- Whisk all-purpose flour, whole wheat flour, baking soda, salt, ginger, cinnamon, cloves, and 1 1/2 tsp. pepper in a medium bowl to combine.
- Using an electric mixer on medium speed,beat brown sugar and butter in a large bowl until light and fluffy, about 3 minutes. Add egg and beat to incorporate. Add 1/3 cup molasses and mix just to combine. Reduce mixer speed to low and gradually add dry ingredients; beat just until incorporated. Pat dough together and wrap in plastic. Chill until firm, about 1 hour.
- Place racks in upper and lower thirds of oven; preheat to 350°F. Scoop out level tablespoonfuls of dough and roll between the palms of your hands into smooth balls. Place on 2 parchment-lined baking sheets, spacing about 2" apart (you should be able to fit about 12 on each sheet).
- Bake cookies, rotating baking sheets top to bottom and back to front halfway through, until just firm around the edges, 9-12 minutes (if you like chewier cookies, bake less, and if a crispier cookie is your thing, bake a little longer). Let cookies cool about 5 minutes on baking sheets, then transfer to wire racks and let cool completely.
- Repeat with remaining dough, using fresh parchment paper on baking sheets.
- Whisk powdered sugar, milk, and remaining 1 Tbsp. molasses in a medium bowl until smooth. The glaze should be very thick and glossy but still pourable. If needed, add more milk or water 1/2-teaspoonful at a time until you get to the right consistency. Drizzle glaze over cookies and sprinkle with raw sugar and more pepper.
- Do Ahead
- Cookies can be baked and glazed 2 days ahead. Once glaze is set, store airtight at room temperature, or freeze unglazed cookies up to 1 month in resealable plastic bags.
SPICED MOLASSES DOUGHNUT COOKIES
I don't know where this recipe came from, but my family has been making these cookies for four generations. I am from upstate New York, and I haven't met anyone who has heard of doughnut cookies outside of that area. But when folks try these, they love them! -Brenna Phillips, Lawrenceville, Georgia
Provided by Taste of Home
Categories Desserts
Time 55m
Yield 2 dozen donut cookies plus donut hole cutouts.
Number Of Ingredients 19
Steps:
- Preheat oven to 350°. In a large bowl, mix cocoa and oil until smooth. Beat in brown sugar, molasses, 1/4 cup water and egg. In a small bowl, whisk flour, baking soda, spices and salt; gradually beat into cocoa mixture. If necessary, add additional water to form a stiff dough., Transfer dough to a lightly floured surface; knead a few times, forming a smooth dough. Divide dough in half; roll each portion to 1/4-in. thickness. Cut with a floured 3-in. doughnut cutter. Place , doughnut and doughnut-hole cutouts 1 in. apart on ungreased baking sheets., Bake 7-9 minutes or until set. Remove from pans to wire racks to cool completely., In a bowl, beat butter, confectioners' sugar, 3 tablespoons milk, vanilla and salt until smooth. If necessary, beat in additional milk to reach spreading consistency. Spread over cookies. Sprinkle with jimmies. Let stand until set. Store in an airtight container.
Nutrition Facts :
MOLASSES SPICE COOKIES
Many readers wrote in asking how to make the molasses cookies pictured with Marie Fletcher's sorghum memories in the Sept/Oct issue. Here is her recipe:
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 5 dozen.
Number Of Ingredients 11
Steps:
- In a large bowl, cream shortening and brown sugar until light and fluffy. Beat in egg and molasses. Combine the flour, baking soda, salt, ginger, cinnamon and cloves. Gradually add to the creamed mixture and mix well., Shape into 1-in. balls; roll in sugar. Place 2 in. apart on greased baking sheets. Bake at 375° for 10-12 minutes or until the tops crack. Remove cookies to wire racks to cool.
Nutrition Facts : Calories 113 calories, Fat 5g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 127mg sodium, Carbohydrate 16g carbohydrate (9g sugars, Fiber 0 fiber), Protein 1g protein.
MOLASSES SPICE COOKIES WITH DARK RUM GLAZE
From the America's Test Kitchen cookbook, same folks as cooks illustrated. They point out that if you dip your hands in water when rolling the dough into balls, it helps keep it from sticking to your hands. Also helps the sugar stick to the dough. Time does not include time to cool.
Provided by Debbie R.
Categories Dessert
Time 50m
Yield 24 cookies
Number Of Ingredients 16
Steps:
- Adjust an oven rack to the middle position. Heat oven to 375. Spread 1/2 cup sugar in a shallow dish for coating. Set aside. Whisk the flour, baking soda, spices, pepper and salt together in a large bowl. Set aside.
- Beat butter, brown sugar and remaining 1/3 cup sugar together in a large bowl using an elecctric mixer on medium speed until light and fluffy, 3-6 inutes. Beat in egg yolk and vanilla until combined, about 30 seconds. Beat in the molasses until incorporated, about 30 seconds, scraping down the side of the bowl and bveater as needed.
- Reduce mixer speed to low. Slowly mix in the flour mixture until combined, about 30 seconds. (Dough will be soft.) Give the dough a final stir with a rubhger spatula to make sure it is combinewd.
- Using wet hands, roll 2 T. dough at a time into balls, then roll in the sugar to coat. Lay on two parchment-lined baking sheets, spaced about 2 inches apart. Bake, one sheet at a tim, until edges set and tops are cracked but centers are still soft and underdone. (Peek thru cracks to check centers.) It's about 10-12 minutes. Rotate the baking sheet halfway thru baking.
- Let cookies cool on sheet for 10 minutes. You can serve them at this point or transfer to a wire rack, cooling completely before putting on the rum glaze.
- To make glaze, just mix the confectioners sugar and rum together until smooth. Drizzle it over the cooled cookies. Let set for 10-15 minutes before serving.
- NOTE: if you want to make these w/o the rum glaze, you could also use a variation that has orange essence in it. Just add 1 t. grated orange zest to the dough when you add the molasses. Process 2/3 cup sugar with 2 t. grated orange zest in a food processor until fragrance, about 10 seconds. Use that for rolling instead of the plain white sugar.
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SPICED MOLASSES COOKIES RECIPE | BON APPéTIT
From bonappetit.com
4.7/5 (24)Estimated Reading Time 4 minsServings 40
- Whisk all-purpose flour, whole wheat flour, baking soda, salt, ginger, cinnamon, cloves, and 1½ tsp. pepper in a medium bowl to combine.
- Using an electric mixer on medium speed,beat brown sugar and butter in a large bowl until light and fluffy, about 3 minutes. Add egg and beat to incorporate. Add ⅓ cup molasses and mix just to combine. Reduce mixer speed to low and gradually add dry ingredients; beat just until incorporated. Pat dough together and wrap in plastic. Chill until firm, about 1 hour.
- Place racks in upper and lower thirds of oven; preheat to 350°. Scoop out level tablespoonfuls of dough and roll between the palms of your hands into smooth balls. Place on 2 parchment-lined baking sheets, spacing about 2" apart (you should be able to fit about 12 on each sheet).
- Bake cookies, rotating baking sheets top to bottom and back to front halfway through, until just firm around the edges, 9–12 minutes (if you like chewier cookies, bake less, and if a crispier cookie is your thing, bake a little longer). Let cookies cool about 5 minutes on baking sheets, then transfer to wire racks and let cool completely.
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- Whisk together flour, baking soda, salt, and spices in a medium bowl. Beat butter and sugars in a large mixer bowl at medium speed until creamy. Beat in molasses until combined. Beat in egg and vanilla. Reduce speed to low and gradually add flour mixture; beat just until incorporated. The dough will be soft – cover and chill in the refrigerator for 2 hours.
- Preheat oven to 350°F and line two baking sheets with parchment paper. Place granulated sugar in a shallow bowl. Use a cookie scoop coated with nonstick spray to form 1 1/2-inch balls of dough. Roll in granulated sugar to coat and place two inches apart on prepared baking sheets. Gently press the tops to slightly flatten.
- Bake, rotating pans halfway through, for 13 to 14 minutes, until puffed and cracked, with edges set. Let cookies cool for 10 minutes on baking sheets, then transfer to a wire rack to cool completely.
- For the glaze, whisk together melted butter, salt, vanilla, powdered sugar, and milk in a small bowl. Drizzle or spoon glaze over cookies and sprinkle with coarse sparkling sugar. Let set before serving. Store in an airtight container at room temperature.
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