MOLASSES RAISIN COOKIES
These old-fashioned mildly sweet cookies are dotted with walnuts and raisins. We like them soft right from the oven. Later, they crisp up and are perfect for dunking.-Denise and George Hymel, Gramercy, Louisiana
Provided by Taste of Home
Categories Desserts
Time 25m
Yield about 3-1/2 dozen.
Number Of Ingredients 12
Steps:
- In a large bowl, cream shortening and brown sugar. Beat in molasses. Add eggs, one at a time, beating well after each addition. Combine the flour, baking soda, ginger, cinnamon, salt and cloves; gradually add to creamed mixture. Stir in raisins and nuts., Drop by rounded tablespoonfuls 2 in. apart onto greased baking sheets. Bake at 375° for 8-10 minutes or until edges are lightly browned. Remove to wire racks to cool.
Nutrition Facts : Calories 198 calories, Fat 9g fat (2g saturated fat), Cholesterol 20mg cholesterol, Sodium 129mg sodium, Carbohydrate 26g carbohydrate (15g sugars, Fiber 1g fiber), Protein 3g protein.
MOLASSES RAISIN COOKIES
Make and share this Molasses Raisin Cookies recipe from Food.com.
Provided by Aroostook
Categories Drop Cookies
Time 27m
Yield 36 cookies
Number Of Ingredients 12
Steps:
- Preheat oven to 350 F degrees.
- Cream margarine, sugar, and molasses.
- Add egg and mix.
- Sift and add dry ingredients to mixture.
- Mix in sour milk.
- Fold in raisins.
- Drop by teaspoonsful on greased baking sheet and cook 10-12 minutes.
- Do not overcook.
- Makes very soft cookies.
MOLASSES LOVER'S CARROT-RAISIN COOKIES
Betty Crocker's Heart Healthy Cookbook shares a recipe! Enjoy these delicious carrot-raisin cookies that are ready In an hour - perfect for a dessert.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 1h
Yield 36
Number Of Ingredients 13
Steps:
- Heat oven to 375°. Mix molasses, oil and egg in medium bowl. Stir in remaining ingredients. Drop dough by tablespoonfuls onto ungreased cookie sheet.
- Bake 6 to 9 minutes or just until set. Let stand 1 minute; remove from cookie sheet to wire rack. Cool completely, about 30 minutes.
- In small bowl, mix glaze ingredients until smooth. drizzle about 1/2 teaspoon over each cookie.
Nutrition Facts : Calories 110, Carbohydrate 15 g, Cholesterol 5 mg, Fat 1, Fiber 1 g, Protein 2 g, SaturatedFat 0 g, ServingSize 1 Cookie, Sodium 30 mg, Sugar 8 g, TransFat 0 g
CHEWY RAISIN MOLASSES COOKIES
Molasses adds a little more flavor to a traditional oatmeal raisin cookie. My husband loves the soft and chewy texture of these cookies. The recipe is from his mother.
Provided by Taste of Home
Categories Desserts
Time 35m
Yield about 5 dozen.
Number Of Ingredients 10
Steps:
- Place raisins in a bowl. Cover with boiling water; let stand for 5 minutes. Drain and set aside. , Meanwhile, in a large bowl, cream shortening and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in molasses. Combine the oats, flour, baking soda, salt and cinnamon; gradually add to the creamed mixture and mix well. Stir in raisins. , Drop by tablespoonfuls 2 in. apart onto lightly greased baking sheets. Bake at 350° for 12-14 minutes or until lightly browned. Remove to wire racks to cool.
Nutrition Facts :
CHOCOLATE-MOLASSES COOKIES
All you need to shape this dead simple dough are your hands (and maybe a helper or two). Decidedly more "grown up" in flavor - both the molasses and cocoa give bitter notes that play off the spiciness of the fresh ginger - the cookies are tiny in size by design to complement their intensity. For rolling, any coarse decorative sugar works, as would Demerara or an unrefined sugar.
Provided by Alison Roman
Categories cookies and bars, dessert
Time 40m
Yield About 40 cookies
Number Of Ingredients 12
Steps:
- Heat oven to 350 degrees. Line 2 baking sheets with parchment paper.
- Melt butter in a small pot over medium heat and add ginger, if using. Remove from heat and let sit a few minutes while you prepare everything else.
- In a large bowl, whisk flour, cocoa powder, baking soda, cinnamon, ground ginger and salt.
- In a medium bowl, whisk together sugar, molasses, egg and ginger butter. Using a spatula, slowly mix into dry ingredients, mixing until no dry spots remain.
- Using your hands, roll small balls of dough about the size of a quarter (dough will be soft - if it is too soft for you to handle, pop into the fridge for a few minutes to firm up). Roll the balls in the sanding sugar and place on the prepared baking sheets about 1-inch apart.
- Bake until just puffed and baked through, 6 to 8 minutes. Let cool completely before eating.
Nutrition Facts : @context http, Calories 61, UnsaturatedFat 1 gram, Carbohydrate 9 grams, Fat 3 grams, Fiber 1 gram, Protein 1 gram, SaturatedFat 2 grams, Sodium 67 milligrams, Sugar 5 grams, TransFat 0 grams
DARK CHOCOLATE MOLASSES COOKIES
A perfect holiday chocolate-molasses cookie recipe and a family favorite! Store in an airtight container at room temperature for up to a week.
Provided by Jocelyn Marks
Categories Desserts Cookies Molasses Cookie Recipes
Time 20m
Yield 48
Number Of Ingredients 10
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- Beat butter, molasses, cocoa, 1/3 cup sugar, baking soda, cinnamon, vanilla extract, and salt together in a large bowl until well blended. Beat in flour on low speed just until blended; dough will be firm.
- Form into 1-inch balls; roll in 1/4 cup sugar. Place 1 inch apart on ungreased cookie sheets.
- Bake in the preheated oven until puffy and cracked on top, 8 to 9 minutes. Cool on the cookie sheets for 1 minute before removing to a wire rack to cool completely.
Nutrition Facts : Calories 52.9 calories, Carbohydrate 8.5 g, Cholesterol 5.1 mg, Fat 2.1 g, Fiber 0.4 g, Protein 0.6 g, SaturatedFat 1.3 g, Sodium 53.5 mg, Sugar 4.4 g
SARAH'S CHEWY CHOCOLATE-RAISIN COOKIES
One of Santa's favorites, this cookie is dressed for the season with honey, cinnamon, and brandied golden raisins. You can substitute white chocolate with semisweet or bittersweet.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Yield Makes about 2 dozen
Number Of Ingredients 12
Steps:
- Bring raisins and brandy to a boil in a small saucepan. Remove from heat, and let stand for 20 minutes. Meanwhile, whisk together flour, cocoa, 1 teaspoon cinnamon, the baking soda, and salt.
- Preheat oven to 325 degrees. Beat butter and brown sugar with a mixer on medium speed until pale and fluffy, about 2 minutes. Add honey, and beat until creamy. Reduce speed to low, add flour mixture, and beat until combined. Drain raisins; discard liquid. Add raisins and chocolate to dough. Mix to combine.
- Whisk together sanding sugar and remaining 1/2 teaspoon cinnamon. Scoop 2 tablespoons dough. Roll in cinnamon-sugar mixture, and shape into a ball. Roll in cinnamon-sugar mixture again to coat completely. Repeat with remaining dough. Transfer to parchment-lined baking sheets, spacing about 2 inches apart, as you work. Bake until just set and starting to crack, 18 to 20 minutes. Let cool on sheets.
AUNT CLARA'S FILLED MOLASSES COOKIES
This old-fashioned filled molasses cookie is my great Aunt Clara's recipe which continues to be passed down through the family.
Provided by KIMBERJS
Categories Desserts Cookies Molasses Cookie Recipes
Time 1h
Yield 12
Number Of Ingredients 14
Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- Toss raisins and 1 teaspoon flour together in a saucepan until raisins are coated in flour. Stir 1/4 cup sugar, 1 teaspoon vanilla extract, and lemon juice into raisins. Pour 1 cup boiling water over raisin mixture; bring mixture to a boil. Cook, stirring constantly, until raisins start to break down and mixture thickens, 5 to 10 minutes. Remove from heat and cool to room temperature.
- Stir 2 3/4 cups flour, 3/4 cup sugar, and salt together in a bowl.
- Whisk melted shortening and molasses together in another bowl; stir in remaining vanilla extract. Dissolve baking soda in 1/3 cup boiling water. Stir soda water into molasses mixture until mixture foams and is well-combined. Stir flour mixture and molasses mixture together in a large bowl until a stiff dough forms.
- Divide dough into 2 balls; 1 dough ball for the bottom cookie rounds and 1 ball for the top cookie rounds. Cover 1 dough ball with a damp paper towel; roll remaining dough ball out to 1/8-inch thickness. Cut dough into rounds using the top of a glass or a round cookie cutter. Place these bottom rounds 2-inches apart on a baking sheet. Top each dough round with 1 tablespoon of raisin filling mixture.
- Roll out remaining dough ball to 1/8-inch thickness and cut into rounds using the same cutter. Moisten fingers slightly with water and carefully work each top round from the center outwards until each is about 1/4-inch larger around than the bottom round. Working from one edge, place top round over bottom round and filling, pressing firmly to seal the cookie. Lightly press down tops of cookies to settle filling in the pocket.
- Bake in the preheated oven until cookie is set, 10 to 12 minutes. Cool briefly on the baking sheet before transferring to a wire rack to cool completely.
Nutrition Facts : Calories 328 calories, Carbohydrate 59.9 g, Fat 8.9 g, Fiber 1.3 g, Protein 3.4 g, SaturatedFat 2.2 g, Sodium 258.2 mg, Sugar 32.5 g
CHOCOLATE RAISIN COOKIES
Provided by Florence Fabricant
Time 1h15m
Yield 40 - 48 cookies
Number Of Ingredients 20
Steps:
- Take a stick of butter out of the refrigerator, open the wrapping and leave the butter on the kitchen counter until it gets pretty soft - allow at least 30 minutes.
- When the butter is soft, wash your hands and put on an apron.
- Put the butter in the bowl, and beat it with the wooden spoon until it gets creamy. Beat in the sugar until it is thoroughly mixed.
- Crack open both eggs, and put them into the bowl that has the butter and sugar in it. Be careful not to get any bits of eggshell in the bowl. Beat the eggs with the butter and sugar until they are all mixed in.
- Take the sifter, and put these ingredients into it: the flour, the cocoa, the baking powder and the salt.
- Sift them into the bowl with the butter, sugar and eggs. Slowly mix everything together with the wooden spoon until it becomes brown and gooey. Then mix in the raisins.
- Have an adult turn on the oven for you and set it to 350 degrees.
- Wrap your cookie sheet with a piece of aluminum foil, keeping it nice and smooth. Smear the remaining 1 or 2 teaspoons butter all over the foil. Scoop up a teaspoon of the batter. Now, take the second teaspoon and use it to push the batter off onto the cookie sheet. Keep doing this until you have formed about 18 cookies, leaving about 2 inches of space space between the cookies. Don't worry that you have batter left over. You can make another batch of cookies.
- Have an adult help you put the cookie sheet into the oven. Let the cookies bake for 15 minutes - the tops will no longer look shiny. Have an adult take the cookies out of the oven and help you slide them off the cookie sheet with the spatula and put them on the wire rack. Let them cool while you make another batch of the cookies with the rest of the batter.
CHOCOLATE-MOLASSES COOKIES
These cookies should be very soft when they come out of the oven; be careful not to overbake them. As they cool, they will firm up a bit and develop a chewy texture.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Time 1h30m
Yield Makes 36
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees. In a large bowl, melt chocolate and butter in the microwave on high in 30-second increments, stirring after each, until chocolate is almost melted. Stir to finish melting; let cool.
- In a separate bowl, whisk together flour, cocoa, baking soda, and salt. Add brown sugar, egg, molasses, and vanilla to the cooled chocolatemixture, whisking to combine. Add flour mixture, and stir to combine.
- Scoop up dough by the tablespoon, and roll into balls; place 2 inches apart on an ungreased baking sheet. Bake until tops are crackly but cookies are still soft to the touch, about 12 minutes. Let cool 5 minutes, then transfer to a wire rack to coolcompletely. Dust with confectioners' sugar, if desired.
Nutrition Facts : Calories 77 g, Fat 3 g
CHOCOLATE MOLASSES RAISIN COOKIES
With molasses, oatmeal & chocolate, these cookies, when made correctly, are a deliciously soft & decadent treat! The recipe was found in The Ultimate Chocolate Cookie Book, 2004. Cooking time is based on baking a dozen cookies every 10 minutes.
Provided by Sydney Mike
Categories Drop Cookies
Time 1h
Yield 5 dozen, 30 serving(s)
Number Of Ingredients 11
Steps:
- Position rack in center of oven, then preheat oven to 350 degrees F & lightly butter 2 large baking sheets. Set aside.
- In a medium bowl, mix flour, cocoa powder, baking soda, cinnamon & salt until a uniform color, then set aside.
- In a large mixing bowl & using an electric mixer at medium speed, beat butter & shortening until soft & smooth, about 1 minute.
- Scrape down the sides of the bowl, then add sugar & molasses, continuing to beat until light, about 2 more minutes.
- Beat in egg until smooth, then remove beaters.
- With a wooden spoon or rubber spatual, stir in the prepared flour mixture, but DO NOT OVERMIX ~ Just moisten the flour.
- Stir in raisins until you have a soft, drop-cookie dough with no lumps, but with some grains of flour still visible.
- Drop by rounded teaspoonfuls onto one prepared baking sheet, spacing the mounds about 1 1/2 inches apart.
- Bake for 10 minutes, or until tops appear dry & somewhat cracked but insides are still quite soft.
- Meanwhile, drop additional dough onto the 2nd prepared baking sheet, getting a 2nd batch ready to bake when the 1st batch is done.
- Remove 1st batch from oven & cool on baking sheet for 5 minutes, then transfer to wire rack to cool completely.
- Cool baking sheet for 5 minutes & butter it again to make another batch.
Nutrition Facts : Calories 105.3, Fat 4.4, SaturatedFat 2.4, Cholesterol 14.3, Sodium 127.5, Carbohydrate 16.6, Fiber 0.9, Sugar 9.5, Protein 1.3
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- 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.
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