Frosted Molasses Cookies Recipes

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FROSTED MOLASSES SPICE COOKIES



Frosted Molasses Spice Cookies image

"These frosted spice cookies are always picked first at the holiday bake sale," says Muriel Lerdal, a field editor from Humboldt, Iowa.

Provided by Taste of Home

Categories     Desserts

Time 45m

Yield about 7-1/2 dozen.

Number Of Ingredients 20

1 cup butter, softened
1 cup packed brown sugar
2 large eggs
1 cup dark molasses
1 teaspoon vanilla extract
4-1/2 cups all-purpose flour
2 teaspoons baking soda
1 teaspoon salt
3 teaspoons ground ginger
3 teaspoons ground cinnamon
1/4 teaspoon ground allspice
1 cup buttermilk
FROSTING:
1/4 cup butter, softened
1/4 cup shortening
1/4 teaspoon ground ginger
1/2 teaspoon vanilla extract
2 cups confectioners' sugar
4 teaspoons 2% milk
Colored sprinkles, optional

Steps:

  • Preheat oven to 375°. Cream butter and brown sugar until light and fluffy. Beat in eggs, molasses and vanilla. In another bowl, whisk together flour, baking soda, salt and spices; add to creamed mixture alternately with buttermilk, beating well. , Drop dough by tablespoonfuls 2 in. apart onto greased baking sheets. Bake until set, 7-9 minutes. Remove to wire racks; cool completely., For frosting, beat butter, shortening and ginger until light and fluffy; beat in vanilla. Gradually beat in confectioners' sugar and milk. Spread over cookies. If desired, decorate with sprinkles. Store in airtight containers.

Nutrition Facts : Calories 84 calories, Fat 3g fat (2g saturated fat), Cholesterol 11mg cholesterol, Sodium 84mg sodium, Carbohydrate 13g carbohydrate (8g sugars, Fiber 0 fiber), Protein 1g protein.

FROSTED MOLASSES COOKIES



Frosted Molasses Cookies image

If my family knows I've baked these cookies, they're sure to gobble them up in a hurry.

Provided by Taste of Home

Categories     Desserts

Time 50m

Yield 8 dozen.

Number Of Ingredients 14

1 cup butter, softened
1 cup sugar
3 large egg yolks, room temperature
1 cup molasses
1/2 cup water
5 cups all-purpose flour
3 teaspoons baking soda
1-1/2 teaspoons ground cinnamon
1 teaspoon baking powder
FROSTING:
1-1/2 cups sugar
3 egg whites
1/4 cup water
1 cup confectioners' sugar

Steps:

  • In a large bowl, cream butter and sugar until light and fluffy. Beat in the egg yolks, molasses and water. Combine the flour, baking soda, cinnamon and baking powder; gradually add to creamed mixture and mix well. Cover and refrigerate for 2 hours or until easy to handle., On a lightly floured surface, roll out dough to 1/8-in. thickness. Cut with a floured 2-1/2-in. round cookie cutter. Place 1 in. apart on ungreased baking sheets. Bake at 375° for 8-10 minutes or until edges are firm. Remove to wire racks to cool. , For frosting, combine the sugar, egg whites and water in a small heavy saucepan over low heat. With a hand mixer, beat on low speed for 1 minute. Continue beating on low over low heat until frosting reaches 160°, about 8-10 minutes. Pour into the bowl of a heavy-duty stand mixer; add confectioners' sugar. Beat on high until frosting forms stiff peaks, about 7 minutes. Frost cookies. Let stand until dry.

Nutrition Facts : Calories 154 calories, Fat 4g fat (2g saturated fat), Cholesterol 24mg cholesterol, Sodium 132mg sodium, Carbohydrate 28g carbohydrate (17g sugars, Fiber 0 fiber), Protein 2g protein.

FROSTED MOLASSES COOKIES



Frosted Molasses Cookies image

This was one of my favorite cookies growing up and now it's one of my daughter's favs. A nice moist cookie that tastes fantastic with butter/confectioner's sugar frosting.

Provided by wife2abadge

Categories     Drop Cookies

Time 22m

Yield 48 cookies, 48 serving(s)

Number Of Ingredients 10

1 cup shortening
1 cup brown sugar
2 large eggs
2/3 cup light molasses
3/4 cup sour milk
4 cups flour
1 tablespoon cinnamon
1 tablespoon baking soda
1 teaspoon salt
1 teaspoon ginger

Steps:

  • Cream shortening and brown sugar.
  • Stir in eggs and molasses.
  • Stir together the flour and spices in a separate bowl.
  • Add the milk alternately with flour mixture until blended, but don't overmix.
  • Drop by tablespoonfuls onto greased baking sheet.
  • Bake at 350 degrees 10-12 minutes.
  • Cool and frost with buttercream frosting.

FROSTED MOLASSES COOKIES



Frosted Molasses Cookies image

This recipe was one I picked up in gourmet class in college. It was my teacher's grandmother's recipe and she made us a batch while we prepared our own cookie recipes. They were SO good and when she spoke of making them with her grandmother, you could tell that those memories were very special to her. Make them a part of your cookie jar stock!

Provided by Redneck Epicurean

Categories     Drop Cookies

Time 40m

Yield 7 1/2 dozen

Number Of Ingredients 18

1 cup butter, softened
1 cup brown sugar, packed
2 eggs
1 cup dark molasses
1 teaspoon vanilla
4 1/2 cups all-purpose flour
1 tablespoon ground ginger
1 tablespoon ground cinnamon
2 teaspoons baking soda
1 teaspoon salt
1/4 teaspoon ground allspice
1 cup buttermilk
1/4 cup shortening (Crisco is best)
1/4 cup butter, softened
1/2 teaspoon vanilla
2 cups confectioners' sugar
1/4 teaspoon ground ginger
4 teaspoons milk

Steps:

  • Preheat the oven to 375 degrees.
  • In a large mixing bowl, cream the butter and brown sugar.
  • Beat in eggs, molasses, and vanilla. Combine the flour, ginger, cinnamon, baking soda, salt, and allspice.
  • Add to creamed mixture alternately with the buttermilk.
  • Drop by tablespoonfuls 2-inches apart on a prepared baking sheet.
  • Bake for 7-9 minutes or until set.
  • Remove and cool on wire racks.
  • For frosting, in a small mixing bowl, cream shortening and butter.
  • Beat in vanilla.
  • Gradually beat in confectioners' sugar and ginger.
  • Add milk; beat until light and fluffy.
  • Spread over cookies.

Nutrition Facts : Calories 1012.5, Fat 40, SaturatedFat 21.9, Cholesterol 132.6, Sodium 997.8, Carbohydrate 154.8, Fiber 2.7, Sugar 86.7, Protein 11.1

GRAMMY CARL'S RULE FOR MOLASSES COOKIES WITH BOILED MARSHMALLOW FROSTING



Grammy Carl's Rule For Molasses Cookies with Boiled Marshmallow Frosting image

Provided by Nancy Fuller

Categories     dessert

Time 40m

Yield 12 cookie sandwiches

Number Of Ingredients 15

1 cup dark brown sugar
8 tablespoons (1 stick) unsalted butter, softened
1/2 cup vegetable shortening
3 1/2 cups all-purpose flour
3/4 cup molasses
2 large eggs
2 teaspoons cinnamon
2 teaspoons ground ginger
2 teaspoon baking soda
1 1/2 cups granulated sugar
1/4 teaspoon cream of tartar
Kosher salt
3 large egg whites
8 marshmallows
1 teaspoon vanilla extract

Steps:

  • Preheat the oven to 375 degrees F. Line 2 baking sheets with parchment paper.
  • For the molasses cookies: Put the brown sugar, butter and vegetable shortening in a large bowl and beat with a hand mixer on medium speed until combined. Add the flour, molasses, eggs, cinnamon, ginger and baking soda and beat until combined.
  • Use a tablespoon to scoop the dough onto the baking sheets. Make sure there is ample space between each dough ball as the cookies will spread.
  • Bake until puffed on top, 10 to 12 minutes. Cool the cookies on the baking sheet on a rack for 5 minutes, then transfer the cookies to the rack to cool completely before frosting.
  • For the boiled frosting: Combine the granulated sugar, 3/4 cup water, cream of tartar and a pinch of salt in a medium heavy-bottomed pot, bring to a boil over medium heat and cook until a candy thermometer registers 245 degrees, about 3 minutes. Remove from the heat and fold in the marshmallows until melted.
  • Put the egg whites in the bowl of a stand mixer fitted with a whisk attachment and whip on medium-high speed into stiff peaks. Turn the mixer to low and slowly pour the hot sugar mixture into the egg whites. Beat on medium speed until cool and fluffy, then fold in the vanilla extract.
  • Using a butter knife, frost the bottoms of half the cookies, top them with the remaining cookies, and serve.

OLD-FASHIONED MOLASSES COOKIES



Old-Fashioned Molasses Cookies image

These frosted spice gems are a perfect pick-me-up after a hard day at school or work.

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 6h10m

Yield 72

Number Of Ingredients 18

1 1/2 cups granulated sugar
1 cup shortening
1/2 cup molasses
2 eggs
3 teaspoons baking soda
1/2 cup water
5 1/2 cups Gold Medal™ all-purpose flour
1 1/2 teaspoons ground cinnamon
1 teaspoon ground ginger
1 teaspoon ground cloves
1 teaspoon salt
1 envelope plus 2 teaspoons unflavored gelatin
1 cup cold water
1 cup granulated sugar
2 1/4 cups powdered sugar
1 1/2 teaspoons vanilla
1 teaspoon baking powder
1/8 teaspoon salt

Steps:

  • In large bowl, mix 1 1/2 cups granulated sugar, the shortening, molasses and eggs until well blended. In small bowl, dissolve baking soda in water; stir into molasses mixture. Stir in remaining cookie ingredients until well blended. Cover and refrigerate at least 2 hours.
  • Heat oven to 375°F. Lightly grease cookie sheet. On floured surface, roll dough 1/4 inch thick. Cut with floured 2 3/4-inch round cutter (or cut with clean food can with both ends removed, such as rectangular-shaped pork luncheon meat can). Place about 2 inches apart on cookie sheet.
  • Bake 8 to 10 minutes or until light brown. Remove from cookie sheet to cooling rack. Cool completely, about 30 minutes.
  • In 2-quart saucepan, sprinkle gelatin on cold water to soften; stir in 1 cup granulated sugar. Heat to a rolling boil; reduce heat. Simmer uncovered 10 minutes. In large bowl, place powdered sugar and hot gelatin mixture. Beat with electric mixer on medium speed about 2 minutes or until foamy. Add vanilla, baking powder and salt; beat on high speed 12 to 15 minutes or until soft peaks form. Frost bottoms of cookies with frosting. Let stand until frosting is dry, 2 to 3 hours, before storing.

Nutrition Facts : Calories 110, Carbohydrate 20 g, Cholesterol 5 mg, Fat 1/2, Fiber 0 g, Protein 1 g, SaturatedFat 1 g, ServingSize 1 Cookie, Sodium 95 mg

FROSTED MOLASSES BARS



Frosted Molasses Bars image

Moist bars made in a pan, delicious!

Provided by Mary Beth

Categories     Desserts     Cookies     Molasses Cookie Recipes

Time 55m

Yield 24

Number Of Ingredients 13

½ cup shortening
½ cup white sugar
1 egg, beaten
½ cup molasses
⅓ cup hot, brewed coffee
1 ½ cups all-purpose flour
1 ½ teaspoons baking powder
¼ teaspoon baking soda
2 teaspoons ground cinnamon
½ cup raisins
¼ cup butter
2 cups confectioners' sugar
2 tablespoons cold, brewed coffee

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan.
  • In a large bowl, cream together the shortening and sugar. Blend in the egg, molasses and hot coffee. Sift together the flour, baking powder, baking soda and cinnamon; stir into the molasses mixture until well blended. Mix in the raisins. Pat the mixture evenly into the prepared pan.
  • Bake for about 25 minutes in the preheated oven, or until firm. To make icing, combine butter, confectioners' sugar and cold coffee in a medium bowl; beat until smooth. Frost bars while warm, but allow them to cool before cutting.

Nutrition Facts : Calories 171.9 calories, Carbohydrate 28.1 g, Cholesterol 12.8 mg, Fat 6.5 g, Fiber 0.4 g, Protein 1.2 g, SaturatedFat 2.4 g, Sodium 55.4 mg, Sugar 19.8 g

SOFT MOLASSES DROP COOKIES



Soft Molasses Drop Cookies image

The wonderful aroma and flavor of these spiced cookies will bring back memories of Grandma's kitchen! Make it your way with the delicious variation below.

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 55m

Yield 48

Number Of Ingredients 12

1 cup sugar
3/4 cup sour cream
1/2 cup butter or margarine, softened
1/2 cup shortening
1/2 cup molasses
1 egg
3 cups Gold Medal™ all-purpose flour*
1 1/2 teaspoons baking soda
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1/2 teaspoon salt
Additional sugar

Steps:

  • Heat oven to 375°F. In large bowl, beat sugar, sour cream, butter, shortening, molasses and egg with electric mixer on medium speed, or mix with spoon. Stir in flour, baking soda, cinnamon, ginger and salt.
  • Onto ungreased cookie sheets, drop dough by rounded tablespoonfuls about 2 inches apart.
  • Bake 9 to 11 minutes or until almost no indentation remains when touched in center. Cool 1 to 2 minutes; remove from cookie sheets to cooling racks. Sprinkle with additional sugar while warm.

Nutrition Facts : Calories 90, Carbohydrate 10 g, Cholesterol 10 mg, Fat 1, Fiber 0 g, Protein 0 g, SaturatedFat 2 g, ServingSize 1 Cookie, Sodium 80 mg, Sugar 6 g, TransFat 1/2 g

FROSTED MOLASSES GINGER SANDWICH COOKIES



Frosted Molasses Ginger Sandwich Cookies image

I use a doughnut cutter to make these. They have icing in between.

Provided by RAMB

Categories     Desserts     Cookies     Spice Cookie Recipes

Time 30m

Yield 24

Number Of Ingredients 12

1 cup margarine
1 cup white sugar
1 egg
½ cup molasses
2 ½ teaspoons baking soda
3 tablespoons boiling water
4 ½ cups all-purpose flour
1 tablespoon margarine
3 tablespoons boiling water
¼ teaspoon ground ginger
⅛ teaspoon salt
2 ½ cups confectioners' sugar

Steps:

  • In a large bowl, cream together 1 cup margarine and sugar until smooth. Beat in the egg and molasses until well blended. Dissolve the baking soda in boiling water; stir into the molasses mixture. Gradually mix in the flour to make a smooth dough. Cover and chill dough for at least 1 hour.
  • Preheat oven to 350 degrees F (175 degrees C). On a lightly floured surface, roll the dough out to 1/8 inch in thickness. Cut into circles using a 3 inch round cutter. Cut a smaller 1 inch circle out of half of the cookies. It is easier to cut the center hole after the cookies have been placed onto the cookie sheets. Place cookies 1 inch apart onto ungreased cookie sheets.
  • Bake for 7 to 10 minutes in the preheated oven, until edges begin to darken. Allow cookies to cool completely before sandwiching. Frost solid cookies and place a cookie with the center hole on top.
  • To make the frosting: Beat 1 tablespoon of margarine and water together. Blend in the ginger and salt. Gradually beat in the confectioners' sugar until the desired consistency is reached. Sandwich between cooled cookies.

Nutrition Facts : Calories 262 calories, Carbohydrate 44.5 g, Cholesterol 7.8 mg, Fat 8.4 g, Fiber 0.6 g, Protein 2.8 g, SaturatedFat 1.5 g, Sodium 242.2 mg, Sugar 25.1 g

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