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
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.
SPICY MOLASSES COOKIES
These 100% whole wheat molasses cookies deliver a seriously spicy kick of flavor and that elusive crisp on the outside, soft on the inside texture.
Provided by Cookie and Kate
Categories Dessert
Time 30m
Number Of Ingredients 15
Steps:
- With an oven rack in the middle position, preheat the oven to 375 degrees. Line a large baking sheet with parchment paper.
- Pour 1 tablespoon of raw sugar into a small, shallow dish for rolling.
- In a medium bowl, whisk together the flours, baking soda and salt.
- In a small saucepan, melt the butter over medium heat. Stir in the cinnamon, ginger, cloves, allspice and pepper. Cook until fragrant, about 1 to 2 minutes.
- Transfer the butter mixture to a large bowl and let cool slightly.
- Whisk the remaining 3 tablespoons raw sugar, brown sugar, egg yolk, vanilla and molasses into the melted butter mixture. Stir in the flour mixture until combined.
- Use a cookie dough scoop or spoons to scoop out about one tablespoon of dough at a time. Lightly shape into a ball and dunk half the cookie into the small bowl of raw sugar. Place each cookie on the baking sheet, sugar side up, leaving a couple of inches around each cookie.
- Bake the cookies until the edges are set but the centers are still soft, puffy and underdone, which will take 9 to 12 minutes.
- Let the cookies cool on the baking sheet for ten minutes, then serve warm or transfer to a cooling rack.
Nutrition Facts : Calories 107 calories, Sugar 9 g, Sodium 61.3 mg, Fat 4.7 g, SaturatedFat 2.8 g, TransFat 0 g, Carbohydrate 15.4 g, Fiber 1.1 g, Protein 1.1 g, Cholesterol 23 mg
TENDER AND SPICY MOLASSES COOKIES
This is a highly modified version of Old Fashioned Ginger Cakes by Rachel-Snachel . It is interesting because it uses no milk or eggs, and is devoid of refined sugar. This recipe's flavours are equilibrated for Blackstrap molasses, if you use regular molasses you might have to reduce the spices. This is a very nutritious, flavorful and comforting recipe on cold winter nights.
Provided by Elie de Combys
Categories Drop Cookies
Time 27m
Yield 20-30 cookies, 3-7 serving(s)
Number Of Ingredients 15
Steps:
- Preheat the oven to 350°F and have a large cookie sheet ready, greased or lined with parchment paper (if not a non-stick sheet).
- In a small saucepan, bring the water and the raisins to a boil, then reduce to a simmer and cook 5 minutes. Take off the stove and let cool. (You can put the pot in a sink with a couple inches of cold water to hasten the process.).
- Meanwhile, in a medium bowl, sift together the flour, baking soda, salt and spices.
- Then, in a large bowl, put the molasses and the oil, and mix until smooth.
- Add the vanilla, and the cooled water and raisins, and stir a couple times.
- Next, you put the flour in the molasses and prepare to act quickly : if you don't, your cookies will delfate.
- Using a rubber spatula to scrape the sides of the bowl, stir and stop as soon as it is well mixed.
- Then, drop the batter by tablespoonfuls on the cookie sheet, about 1 inch apart from eachother.
- Cook for 10-12 minutes, they will be soft when you get them out of the oven, but when cooled they will have a nice crisp on the outside and a soft cakelike texture on the inside.
- You may have enough dough to make a second batch.
Nutrition Facts : Calories 607.6, Fat 15.7, SaturatedFat 2.2, Sodium 535.3, Carbohydrate 113.7, Fiber 9.3, Sugar 46.1, Protein 10.2
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.
SPICY MOLASSES COOKIES
A wonderfully full-flavored cookie that is covered in sugar. I usually chill overnight and the dough does not get rock hard. I use tablespoonfuls of dough and get about 28 or 29 cookies.
Provided by Lvs2Cook
Categories Dessert
Time 27m
Yield 28 cookies
Number Of Ingredients 11
Steps:
- Mix together shortening, brown sugar, egg and molasses.
- In separate bowl, stir together remaining dry ingredients except white sugar. Then mix dry ingredients into shortening mixture.
- Chill dough 2 hours or overnight.
- Roll dough into balls the size of large walnuts and dip tops in sugar. Place on lightly greased baking sheet about 3 inches apart, sugared side up.
- Bake in a 375º oven about 10 to 12 minutes until just set but not hard.
- Cool on wire rack.
SPICY MOLASSES COOKIES
Every time someone has one of these...they want to know how I make mine so good. Soft, Crisp, Chewy and full of flavor! The secret in this being so flavorful is course ground black pepper. It just makes the other spices pop! And no you can't taste the pepper. Try it...you'll see!!! Check out my banana cupcake with molasses...
Provided by Wendy Rusch
Categories Cookies
Number Of Ingredients 14
Steps:
- 1. Mix together shortening, butter, sugars, egg and molasses until creamy. Add dry ingredients and blend well. Roll into 1 1/2" balls, roll in raw sugar, flatten slightly with bottom of a glass. Bake at 350 for 10-12 minutes.
- 2. As I said in the ingredients list, you can replace raw sugar with regular to roll dough balls in...but the raw sugar gives a really nice caramelly crunch to the cookie.
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