Grandmas Chocolate Molasses Cookies Recipes

GRANDMA'S MOLASSES COOKIES WITH WHITE CHOCOLATE ICING

Steps:

• Heat oven to 375°F.
• Dissolve baking soda in vinegar. Sift 2 cups flour with 1 teaspoon each of cinnamon, ground cloves, and ground ginger, and a pinch of sea salt.
• Mix 3/4 cup molasses, 1 cup packed brown sugar, 2 eggs, 1/2 cup butter, and dissolved baking soda together in a large mixing bowl.
• Stir in flour and spice mixture. Add more flour 1/4 cup at a time until the dough is pretty stiff-1/2 to 3/4 cup more total.
• Divide the dough in half. Roll out one half at a time on a lightly floured surface to 1/4" thickness. Stamp with a cookie-cutter into 2" rounds. If the dough is sticky, use a pastry knife to lift cookies from the counter.
• Bake at 375°F for 8-10 minutes on a parchment-lined cookie sheet until cookies are set and just beginning to brown at the edges. Cool on a wire rack.
• Once cookies are cooled, melt white chocolate in a double boiler until smooth. Spread melted chocolate on top of each cookie in a thin layer with the back of a spoon. Set on a wax paper-lined tray and allow to cool completely until chocolate is set.

GRANDMAS CHOCOLATE MOLASSES COOKIES

Steps:

• cream shortening and sugar.
• add eggs.
• add molasses
• sift dry ingredients
• add to creamed mixture alternately with milk.
• mix until smooth
• drop by teaspoon onto greased baking sheets bake 350 degrees no time given 10 minutes molasses burns check
• or add nuts and raisins.
• you can make peanut butter just decrease shortening to 1/4 add 1/2 c peanut butter.

GRANDMA'S MOLASSES COOKIES

Steps:

• Melt shortening in a 3 or 4 quart saucepan over low heat. Remove from heat; let cool. Add sugar, molasses and egg; beat well.
• Sift together flour, baking soda, cloves, ginger, cinnamon, salt, and nutmeg. Add to first mixture. Mix well. Chill at least 2 hours, or overnight.
• Form in 1 inch balls, roll in granulated sugar and place on greased cookie sheets two inches apart. Bake in moderately hot oven, 375°F, 8 - 10 minutes. Remove the cookies from the oven while they still look soft, because they flatten out as they cool.

EASY CHOCOLATE CHIP COOKIES

Steps:

• Heat oven to 180C/160C fan/gas 4 and line two baking sheets with parchment. Cream the butter and sugars together until very light and fluffy, then beat in the egg and vanilla. Once combined, stir in the flour, bicarb, chocolate and ¼ tsp salt.
• Scoop 10 large tbsps of the mixture onto the trays, leaving enough space between each to allow for spreading. Bake for 10-12 mins or until firm at the edges but still soft in the middle - they will harden a little as they cool. Leave to cool on the tray for a few mins before eating warm, or transfer to a wire rack to cool completely. Will keep for three days in an airtight container.

GRANDMA'S CHEWY MOLASSES COOKIES

Steps:

• Using a strong mixer, mix butter and sugar until sugar has aerated the butter and it is light and fluffy (5 minutes). Blend in molasses and egg gently.
• While butter/sugar is mixing, blend all dry ingredients in a separate bowl. Add to creamed mixture in thirds until fully blended (this is where the powerful mixer comes in handy!).
• Refrigerate 1 hour (which makes it easier to roll into balls).
• Form into balls a little smaller than a golf ball and roll in sugar. Place on parchment paper or greased sheet.
• Bake 350 degrees for 12-13 minutes (for 20 large cookies).
• Hint - When the cookies are done baking, they puff up in the center and crack, but wait until the inside of the crack turns from shiny dark brown (not cooked) to medium brown (done).