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
SUGAR-TOPPED MOLASSES SPICE COOKIES
These are big, crisp, and slightly crackled cookies, with as much or as little kick as you want (depending on how much pepper you add). The sugar topping makes for a lovely presentation and a great texture contrast. From one of my favourite cookbooks, "Baking: From My Home to Yours", by Dorie Greenspan. These cookies keep well. (Dough must be chilled for at least 30 minutes in the freezer.)
Provided by blucoat
Categories Dessert
Time 12m
Yield 24 cookies
Number Of Ingredients 12
Steps:
- Whisk together the flour, baking soda, salt, ginger, cinnamon, allspice and pepper.
- Working with a stand mixer, preferably fitted with a paddle attachment, or with a hand mixer in a large bowl, beat the butter on medium speed until smooth and creamy. Add the brown sugar and molasses and beat for 2 minutes or so to blend, scraping down the sides of the bowl as needed. Add the egg and beat for 1 minute more. Reduce the mixer speed to low and add the dry ingredients, mixing until the flour and spices disappear. If some flour remains in the bottom of the bowl, to avoid overbeating the dough, mix in the last of the dry ingredients by hand with a rubber spatula. You'll have a smooth, very soft dough.
- Divide the dough in half and wrap each piece in plastic wrap. Freeze for 30 minutes, or refrigerate for at least 1 hour. (The dough can be kept refrigerated for up to 4 days.).
- Center a rack in the oven and preheat the oven to 350 degrees F. Line two baking sheets with parchment or silicone mats.
- Put the sugar in a small bowl. Working with one packet of dough at a time, divide it into 12 pieces, and roll each piece into a smooth ball between your palms. One by one, roll the balls around in the bowl of sugar , then place them on one of the baking sheets. Dip the bottom of a glass into the sugar and use it to press down on the cookies until they are between 1/4 and 1/2 inch thick.
- Bake the cookies one sheet at a time for 12 to 14 minutes, or until the tops feel set to the touch. Remove the baking sheet from the oven and, if the cookies have spread and are touching, use the edge of a metal spatula to separate them while they are still hot. Transfer the cookies to a rack to cool to room temperature. Repeat with the second batch of dough.
Nutrition Facts : Calories 169.9, Fat 6.1, SaturatedFat 3.7, Cholesterol 24.1, Sodium 163.5, Carbohydrate 27.8, Fiber 0.4, Sugar 16.9, Protein 1.6
SUGAR-TOPPED MOLASSES SPICE COOKIES
Yield 24 cookies
Number Of Ingredients 12
Steps:
- Whisk together the flour, baking soda, salt, ginger, cinnamon, allspice and cracked pepper. Working with a mixer fitted with the paddle attachment, if you have one, or with a hand mixer in a large bowl, beat the butter on medium speed until it is smooth and creamy. Add the brown sugar and molasses and beat for 2 minutes or so to blend, scraping down the sides of the bowl as needed. Add the egg and beat for 1 minute more. Reduce the mixer speed to low and add the dry ingredients, mixing until the flour and spices disappear. If some of the flour remains in the bottom of the bowl, avoid overbeating the dough and mix in the last of the dry ingredients by hand with a rubber spatula. You'll have a smooth, very soft dough. Divide the dough in half, wrap each piece in plastic wrap, and freeze for 30 minutes or chill for at least one hour. Center a rack in the oven and preheat the oven to 350 degrees. Line two baking sheets with parchment or a silicone mat. Put the sugar in a small bowl. Working with one packet of dough at a time, break off 12 pieces and roll each piece into a smooth ball between your palms. One by one, roll the balls around in the bowl of sugar, then place them on the baking sheet. Dip the bottom of a glass into the sugar and use it, to press down on the cookies until they are between 1/4 and 1/2 inch thick. Bake for 12 to 14 minutes, or until the tops of the cookies feel set to the touch. Remove the baking sheet from the oven and, if the cookies have spread and are touching, use the edge of a metal spatula to separate them while they are hot. Transfer the cookies to a rack to cool to room temperature. Repeat with the second batch of dough.
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 SUGAR COOKIES
Make and share this Molasses Sugar Cookies recipe from Food.com.
Provided by Leta8076
Categories Dessert
Time 1h10m
Yield 24 cookies
Number Of Ingredients 10
Steps:
- Cream together shortening and sugar.
- Add molasses and egg; beat well.
- Sift together flour, soda, cinnamon, cloves, ginger and salt; add to molasses mixture.
- Mix well; chill.
- Form into 1-inch balls, roll in granulated sugar and place on greased cookie sheets two inches apart.
- Bake in moderately hot oven, 375° for 8-10 minutes.
Nutrition Facts : Calories 140.5, Fat 6.7, SaturatedFat 1.7, Cholesterol 7.8, Sodium 158, Carbohydrate 19.1, Fiber 0.4, Sugar 10.3, Protein 1.4
CHEWY MOLASSES-SPICE COOKIES
The holidays wouldn't be complete without a jar of these spice cookies.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Time 1h30m
Yield Makes 36
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees. In a medium bowl, whisk together flour, baking soda, cinnamon, nutmeg, and salt. In a shallow bowl, place 1/2 cup sugar; set aside.
- With an electric mixer, beat butter and remaining cup of sugar until combined. Beat in egg and then molasses until combined. Reduce speed to low; gradually mix in dry ingredients, just until a dough forms.
- Pinch off and roll dough into balls, each equal to 1 tablespoon. Roll balls in reserved sugar to coat.
- Arrange balls on baking sheets, about 3 inches apart. Bake, one sheet at a time, until edges of cookies are just firm, 10 to 15 minutes (cookies can be baked two sheets at a time, but they will not crackle uniformly). Cool 1 minute on baking sheets; transfer to racks to cool completely.
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