Coffee Glazed Molasses Cookies Recipes

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CHEWY COFFEE COOKIES



Chewy Coffee Cookies image

Provided by Food Network Kitchen

Time 2h

Yield about 24

Number Of Ingredients 11

3 tablespoons coffee beans
1/3 cup turbinado sugar
1 1/2 cups all-purpose flour
1/2 teaspoon salt
1/2 teaspoon baking powder
1/4 teaspoon ground cinnamon
1 stick unsalted butter, at room temperature
1 cup packed dark brown sugar
1 large egg
2/3 cup confectioners' sugar
2 to 4 teaspoons milk or water

Steps:

  • Position racks in the upper and lower thirds of the oven; preheat to 350 degrees F. Line 2 baking sheets with parchment paper. Coarsely grind the coffee beans in a coffee grinder. Combine 1 tablespoon ground coffee in a small bowl with the turbinado sugar; set aside. Transfer the remaining coffee to a medium bowl and whisk in the flour, salt, baking powder and cinnamon.
  • Beat the butter and brown sugar in a large bowl with a mixer on medium-high speed until light and fluffy, about 3 minutes. Beat in the egg. Reduce the mixer speed to low and beat in the flour mixture until combined.
  • Roll tablespoonfuls of dough into balls, then roll each ball in the coffee-sugar mixture. Arrange 2 inches apart on the prepared pans.
  • Bake, switching the pans halfway through, until the cookies are just set around the edges but the centers are still soft, about 18 minutes. Let cool 3 minutes on the pans, then transfer to racks to cool completely.
  • Make the glaze: Whisk the confectioners' sugar and 2 teaspoons milk in a small bowl until smooth. Gradually stir in up to 2 more teaspoons milk until the glaze is thick but pourable. Spoon the glaze over the cookies. Let set, about 10 minutes.

COFFEE-GLAZED MOLASSES COOKIES



Coffee-Glazed Molasses Cookies image

I dreamed up these molasses cookies while sipping coffee and watching snow fall. The aroma from the baking cookies reaches all corners of the house. -Faith Ford, Big Lake, Minnesota

Provided by Taste of Home

Categories     Desserts

Time 50m

Yield about 3 dozen.

Number Of Ingredients 16

3/4 cup butter, softened
1/2 cup packed brown sugar
1/2 cup plus 1/3 cup sugar
1/3 cup molasses
1 large egg, room temperature
1 teaspoon vanilla extract
2-1/4 cups all-purpose flour
2 teaspoons baking soda
1-1/2 teaspoons ground cinnamon
1 teaspoon ground ginger
1/2 teaspoon ground cloves
1/4 teaspoon ground allspice
1/2 teaspoon salt
1 cup confectioners' sugar
1/3 cup heavy whipping cream
1-1/2 teaspoons instant coffee granules

Steps:

  • Preheat oven to 350°. , In a large bowl, cream butter, brown sugar and 1/2 cup granulated sugar until light and fluffy, 5-7 minutes. Beat in molasses, egg and vanilla. In another bowl, whisk flour, baking soda, spices and salt; gradually beat into creamed mixture., Shape dough into rounded tablespoonfuls; roll in remaining sugar. Place 2 in. apart on ungreased baking sheets. Bake 8-10 minutes or until edges begin to set. Cool on pans 5 minutes. Remove to wire racks to cool completely., In a small bowl, mix confectioners' sugar, cream and coffee granules until blended; drizzle over cookies. Let stand until set., Freeze option: Freeze shaped balls of dough on baking sheets until firm. Transfer to airtight containers; return to freezer. To use, roll balls in remaining sugar. Bake and decorate cookies as directed, increasing time by 1-2 minutes.

Nutrition Facts : Calories 106 calories, Fat 4g fat (3g saturated fat), Cholesterol 15mg cholesterol, Sodium 118mg sodium, Carbohydrate 17g carbohydrate (11g sugars, Fiber 0 fiber), Protein 1g protein.

SOFT MOLASSES COOKIES V



Soft Molasses Cookies V image

Celebrate the winter months with spicy and soft molasses cookies. Great for eating with a hot cup of coffee.

Provided by sal

Categories     Desserts     Cookies     Spice Cookie Recipes

Time 25m

Yield 36

Number Of Ingredients 8

1 cup butter, softened
½ cup brown sugar
1 egg
¾ cup molasses
3 cups all-purpose flour
2 teaspoons baking soda
½ teaspoon ground cinnamon
1 teaspoon ground ginger

Steps:

  • In a large bowl, cream together the butter, brown sugar and egg until well blended. Stir in the molasses. Combine the flour, baking soda, cinnamon and ginger; stir into the molasses mixture. Cover the dough and chill for at least 1 hour.
  • Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets. Roll the dough into walnut sized balls. Place the cookies 2 inches apart onto the prepared cookie sheet.
  • Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.

Nutrition Facts : Calories 112.8 calories, Carbohydrate 15.1 g, Cholesterol 18.7 mg, Fat 5.4 g, Fiber 0.3 g, Protein 1.3 g, SaturatedFat 3.3 g, Sodium 111.5 mg, Sugar 5.8 g

SPICED AND GLAZED MOLASSES COOKIES



Spiced and Glazed Molasses Cookies image

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

1 1/4 cups all-purpose flour
1/2 cup whole wheat flour
1 teaspoon baking soda
1 teaspoon kosher salt
2 teaspoons ground ginger
1 1/2 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1 1/2 teaspoons finely ground black pepper, plus more for sprinkling
1 cup (packed) dark brown sugar
1/2 cup (1 stick) unsalted butter, room temperature
1 large egg, room temperature
1/3 cup plus 1 tablespoon mild-flavored (light) molasses
3/4 cup powdered sugar
1 tablespoon (or more) milk
Raw sugar (for sprinkling)

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.

OLD FASHIONED GLAZED MOLASSES COOKIES



Old Fashioned Glazed Molasses Cookies image

Make and share this Old Fashioned Glazed Molasses Cookies recipe from Food.com.

Provided by grandma2969

Categories     Dessert

Time 6h11m

Yield 35 cookies

Number Of Ingredients 12

3 cups all-purpose flour, more if needed
1 teaspoon baking soda
1/2 teaspoon ground ginger
1/2 teaspoon salt
1/2 cup butter, softened
1/2 cup white vegetable shortening
2/3 cup packed light brown sugar
1 large egg yolk (reserve white for the glaze)
1/2 cup molasses
1 cup powdered sugar
1 large egg white
1 tablespoon fresh lemon juice

Steps:

  • In a medium bowl, thoroughly stir together the 3 cups flour, baking soda, cinnamon, ginger and salt; set aside. In a large bowl, with an electric mixer on medium speed, beat together the butter, shortening, and brown sugar until light and well blended. Beat in the egg yolk until evenly incorporated and fluffy. Beat in molasses. Stir or beat in the flour mixture until evenly incorporated. If the dough seems very soft, stir in up to 3 tbls more flour. Divide the dough in half. Place each portion between large sheets of wax paper. Roll out each portion 1/4" thick; check underside of the dough and smooth out any wrinkles that may form. Stack the rolled portions (paper still attached) on a baking sheet. Refrigerate for 1 1/2 hours, or until chilled and firm or freeze for 45 minutes to speed chilling. (the dough may be held for up to 8 hours). Preheat the oven to 325*.Grease several baking sheets or coat with nonstick spray.
  • GLAZE:.
  • In a medium bowl, with an electric mixer on low speed (use a whisk-shaped beater, if available), beat the powdered sugar and egg white until blended.Increase the speed to high and beat until glossy and stiffened. Beat in lemon juice. If necessary thin the mixture with water to produce a smooth spreadable glaze. Cover the bowl with a damp kitchen cloth to keep glaze from drying out; set aside.
  • Working with one portion at a time, leaving remainder chilled.gently peel away and then pat into place one sheet of wax paper.Flip over and peel away and discard second sheet of wax paper.Using a 2 1/2"-3" round or fluted cookie cutter, cut out enough cookies to fill one sheet.2" apart.(if at any time,dough gets too soft to work with easily, return dough to refrigerator or freezer to re-chill. Check the consistency of the glaze and thin it with a few drops of water, if necessary. Using a table knife, spread a smooth, even layer of glaze over the top of each cookie, spreading it all the way to the edges. Bake the cookies as soon as the glaze is on. Reroll any dough scraps and continue baking as directed above. Bake the cookies, one sheet at a time, in the middle of the oven for 11-13 minutes or until glaze is just tinged with brown. Reverse sheet halfway through baking to ensure even browning from front to back. Transfer the sheet to wire rack and let stand until the cookies firm up slightly. 1-2 minutes. Using a spatula, transfer the cookies to wire rack to cool completely. Store in a single layer or layered with wax paper in an airtight container for up to 2 weeks or freeze up to 1 month.

Nutrition Facts : Calories 133.5, Fat 5.8, SaturatedFat 2.6, Cholesterol 13, Sodium 93.3, Carbohydrate 19.4, Fiber 0.3, Sugar 10.1, Protein 1.3

MOLASSES-COFFEE GLAZED HAM (OR TURKEY BREAST)



Molasses-Coffee Glazed Ham (Or Turkey Breast) image

You can also make this recipe using a 5-6 pound turkey breast, directions on cooking stated below. If you like lots of glaze then double the molasses/apricot jam mixture amount. Cooking time is for ham and the servings are only estimated.

Provided by Kittencalrecipezazz

Categories     Ham

Time 2h15m

Yield 10-12 serving(s)

Number Of Ingredients 8

1 cup molasses
1 (12 ounce) jar apricot jam
2 tablespoons cider vinegar
1 tablespoon Dijon mustard
1/2 teaspoon salt
1 1/2 teaspoons vanilla
3/4 cup strong brewed coffee (cooled)
1 (9 lb) cooked ham, half (bone-in smoked ham, can use a slightly small ham)

Steps:

  • In a bowl stir together all ingredients except the ham until well blended.
  • Reserve 1 cup molasses-coffee sauce in a small bowl; set aside.
  • Place the ham in a lightly greased 13 x 9-inch baking pan; pour the remaining molasses-coffee mixture evenly over the ham.
  • Bake (lowest oven rack) at 350 degrees for 2 hours or until a meat thermometer reaches 140 degrees, basting with sauce about every 15-20 minutes.
  • Cover loosley with lightly greased foil the last 30 minutes of baking to prevent excessive browning.
  • Remove ham from baking pan and let stand at room temperature for 30 minutes before slicing.
  • Heat the reserved 1 cup molasses-coffee sauce and serve with ham.
  • FOR THE TURKEY BREAST; substitute one (5-6 pound) bone-in turkey breast with skin left on.
  • Season with black pepper.
  • Place the turkey breast in a greased 11 x 7-inch baking pan; cover tightly with foil.
  • Proceed with directions above.
  • Bake in a 350 degree oven for 1 hour; uncover and bake for another 1 hour or more or until a thermometer reads 170 degrees, basting with molasses-coffee sauce about every 15 minutes the last hour or more of baking.
  • Serve with reserved sauce.

Nutrition Facts : Calories 1347.2, Fat 75, SaturatedFat 26.6, Cholesterol 383.5, Sodium 1235.7, Carbohydrate 51.4, Fiber 2.6, Sugar 34.3, Protein 113

MOLASSES SANDWICH COOKIES WITH COFFEE CREAM



Molasses Sandwich Cookies with Coffee Cream image

Adding ground coffee to both the cookie dough and the filling turns these cookies into something deeply more interesting than your average holiday spice treats. A filling and drizzle made with blond chocolate, or Dulcey (which is caramelized white chocolate), pairs especially well with the sweet spices and coffee, but milk chocolate can be used too.

Provided by Tara O'Brady

Categories     Cookies     Holiday 2018     Coffee     Cinnamon     Ginger     Butter     Molasses     Egg     Chocolate     Vanilla     Dessert     Christmas     Bake

Yield Makes 20

Number Of Ingredients 20

For the Cookies:
2 1/4 cups all-purpose flour
1 Tbsp. finely ground coffee or espresso
1 3/4 tsp. baking soda
1 1/2 tsp. ground cinnamon
1/2 tsp. ground ginger
1/2 tsp. kosher salt
1/4 tsp. ground allspice
3/4 cup (1 1/2 sticks) unsalted butter, melted, cooled
1/2 cup (packed) dark brown sugar
1/4 cup mild-flavored (light) molasses
3/4 cup granulated sugar, plus more for rolling
1 large egg
For the Filling and Assembly:
3 Tbsp. unsalted butter, cut into pieces
8 oz. blond chocolate, such as Dulcey, or milk chocolate, divided
3/4 cup heavy cream
2 tsp. finely ground coffee or espresso
1/2 tsp. vanilla extract
1/4 tsp. kosher salt

Steps:

  • Make the Cookies:
  • Whisk flour, coffee, baking soda, cinnamon, ginger, salt, and allspice in a medium bowl.
  • Whisk butter, brown sugar, molasses, and 3/4 cup granulated sugar in a large bowl until smooth (it may stiffen and separate at first; keep whisking until it loosens up). Whisk in egg.
  • Add dry ingredients to butter mixture. Mix with a silicone spatula or wooden spoon just until combined. Cover and chill dough until firm, at least 20 minutes or up to overnight.
  • Place a rack in middle of oven; preheat to 375°F. Place granulated sugar in a shallow bowl. Working with about one-quarter of dough and chilling remaining dough while you assemble and bake, scoop dough by the tablespoonful and roll into balls; you should get 10 per batch. It's important to bake only 1 sheet of cookies at a time; they're very temperature-sensitive and will spread too much otherwise. Roll balls in granulated sugar, then arrange on a parchment-lined baking sheet, spacing 2" apart.
  • Bake cookies until centers are cracked and edges are set, 5-7 minutes. Resist the urge to bake the cookies longer; the aim is to maintain their chew and they will continue to crisp as they cool. If cookies are puffed, tap pan against counter as soon as they come out of the oven to deflate. Transfer pan to a wire rack and let cool 5 minutes. Remove cookies from pan and let cool completely. Repeat with remaining dough for a total of 4 batches and 40 cookies.
  • Do Ahead:
  • Dough can be made 1 day ahead. Keep chilled. Unfilled cookies can be made 5 days ahead. Store in an airtight container at room temperature.
  • Make the Filling and Assemble:
  • Place butter and 6 oz. chocolate in a large bowl. Bring cream just to a boil in a small saucepan over medium-high heat. Remove from heat, then stir in coffee, vanilla, and salt. Pour hot cream mixture over chocolate and butter and whisk until smooth. Chill until ganache is cooled and thickened, about 20 minutes. Beat with an electric mixer or vigorously by hand with a whisk until lightened in color and stiff.
  • Melt remaining 2 oz. chocolate in a small saucepan over medium-low heat. Transfer to a pastry bag and snip off end of bag (or use a resealable plastic bag and cut off 1 corner) to make a very small opening.
  • Place 1 rounded tablespoon of filling on half of cookies. Press remaining cookies on top. Pipe thin lines of melted chocolate over in desired design.
  • Do Ahead:
  • Filled cookies can be made 2 days ahead. Store in an airtight container at room temperature.

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