Healthymolassescookies Recipes

MOLASSES COOKIES

Steps:

• In a medium bowl, mix together the melted margarine, 1 cup sugar, and egg until smooth. Stir in the molasses. Combine the flour, baking soda, salt, cinnamon, cloves, and ginger; blend into the molasses mixture. Cover, and chill dough for 1 hour.
• Preheat oven to 375 degrees F (190 degrees C). Roll dough into walnut sized balls, and roll them in the remaining white sugar. Place cookies 2 inches apart onto ungreased baking sheets.
• Bake for 8 to 10 minutes in the preheated oven, until tops are cracked. Cool on wire racks.

CHEWY MOLASSES COOKIES

Steps:

• Preheat the oven to 350°F and line a large baking sheet with parchment paper.
• In the bowl of a stand mixer, or using an electric mixer, cream the butter, brown sugar, and granulated sugar. Add the molasses and vanilla and mix again.
• In a medium bowl, combine the flour, cinnamon, baking soda, ginger, cardamom, and salt. Gradually add the dry ingredients to the wet ingredients, mixing after each addition. Mix in the 1 tablespoon water.
• Use a 2-inch cookie scoop to scoop the dough and use your hands to roll it into balls. If the dough feels dry, mix in 1/2 tablespoon additional water. Roll the balls in the sugar, press down slightly, and bake for 10 minutes, until the cookies are puffed and cracking on top. Remove and let cool on the baking sheet for 10 minutes before transferring to a wire rack to cool completely.

CHEWY GINGER MOLASSES COOKIES

Steps:

• In a large mixing bowl, combine the flour, baking soda, ginger, cinnamon, nutmeg, cloves and salt, and stir to comibne.
• In a seperate medium mixing bowl, whisk together the melted butter, brown sugar, molasses and egg.
• Transfer the wet ingreidents to the large mixing bowl of the dry ingredients and, using a wooden spoon or spatula, mix the dough until everything is well incorporated.
• Transfer the mixture to the fridge and allow to chill for at least 1 hour; this will help to ensure the dough holds and the cookies are more tender.
• Preheat the oven to 350°F and line a baking sheet with parchment paper.
• Once the dough has chilled, portion it into 1 tablespoon balls and roll until even. Place rolled balls on a baking sheet, flatten gently, and sprinkle with granulated sugar.
• Transfer the baking sheet to the oven and allow to bake for 8-10 minutes until cookies are cracked and just set around edges (overbaked cookies won't be chewy).
• Remove cookies from the oven and allow to cool slightly before transfering them to a wire rack to cool completely.
• These ginger molasses cookies can be stored in an air-tight container for up to 5 days or frozen for up to 3 months.

CHEWY MOLASSES COOKIES

Steps:

• Preheat oven to 375 F and adjust rack to middle position.
• Mix flours, cinnamon,ginger, clove baking soda and salt in a large mixing bowl.
• Stir in egg, melted butter, honey and molasses until combined. Let dough sit for 5 minutes.
• Using a 1 1/2-inch cookie scoop, scoop a dough ball and drop it into a small bowl with your rolling sugar. Roll the cookie around (the dough will be a bit tacky and soft), then gently roll in your hands to form a ball.
• Set the dough ball on a baking sheet lined with parchment paper. Continue with remaining dough.
• Bake for 10-12 minutes. Let cool for 10 minutes on the baking sheet.

MOLASSES BREAKFAST COOKIES

Steps:

• Preheat the oven to 350F.
• In a big bowl OR in the bowl of a stand mixer, mix together eggs, coconut oil, honey, molasses and vanilla until well combined.
• Add the milled flaxseed, oat flour, whole grain flour, baking powder, cinnamon and nutmeg and stir until combined well.
• Let the dough sit for about 5 minutes while you line a cookie sheet with a silpat mat, or lightly grease the cookie sheet.
• Scoop cookies onto the cookie sheet, leaving enough room for expansion*. Bake for 12 minutes, or until the edges are just slightly darker.

GRANNY MOLASSES COOKIES

Steps:

• Cream butter and sugar together; stir in egg, molasses and vanilla; combine and gradually add dry ingredients (add a couple more tablespoons flour if your dough seems too soft) then stir until completely mixed.
• Roll dough into 1 1/4" balls; roll each ball of dough in granulated sugar and place on a greased baking sheet.
• For soft & chewy cookies, bake at 375° for 8 minutes or just until edges start to turn golden-brown; for crisper cookies, bake for up to 10 minutes; allow cookies to remain on baking sheet for a couple minutes after they come out of the oven; remove cookies to a cooling rack to cool completely.

HOMEMADE HAMBURGER BUNS

Steps:

• To a glass measuring cup, add 1 cup water and sugar, and then stir to dissolve the sugar.
• To the water sugar mix, add yeast and stir. Set the mixture aside to allow the yeast to proof (foam). This will take approximately 10 minutes or more.
• Cook's Note: If you are using instant yeast instead of active dry yeast, you do not need to proof the yeast and can immediately move on to the next step.
• Once the yeast has proofed, add the melted butter and 1 egg to the yeast mixture. Stir well until the butter and egg are fully incorporated.
• To either a large bowl or the bowl of an electric mixer, add yeast mixture, 1/2 cup of flour, salt, and mix well.
• Begin adding flour, one cup at a time, mixing well between each addition until a sticky dough mixture begins to form and begins to pull away from the sides of the bowl. (See video.)
• Cook's Note: If you are mixing this by hand, the handle of a wooden spoon or a Danish dough whisk can be helpful. If you are using an electric mixer, use the dough whisk attachment.
• Mixing by Hand: Once the sticky dough mixture has formed, it's time to knead it into a smooth dough. If you are doing this by hand, transfer the dough to a floured surface and knead the dough for about 10 minutes. If the dough sticks to the surface, add a little more flour to the surface and continue to knead the dough. A plastic bench scrape can also be helpful for this purpose.
• Mixing by Hand: Once the dough is smooth, form it into a ball and make sure that any loose ends are tucked underneath the bottom of the ball.
• Mixing with an Electric Mixer: If you are using an electric mixer, knead the dough at low speed for about 5 minutes. If you find that some of the sticky dough is sticking to the sides of the bowl, stop your mixer and scrape down the sides. If the sticky dough continues to stick the sides of the bowl and does not form into a ball, completely pulling away from the sides of the bowl, sprinkle in one tablespoon of flour at a time until the dough forms into a smooth mass.
• Mixing with an Electric Mixer: Transfer the dough onto a floured surface and form the dough into a smooth ball, tucking in the loose ends underneath the bottom of the ball.
• Once you have the dough formed into a ball, drizzle the olive oil in whatever bowl you are using and place the dough into the bowl. Turn the dough over and over several few times in the bowl to completely coat the dough with the oil.
• Cover the bowl with plastic wrap, aluminum foil, or a tea towel, and let the dough rise in a warm place until it has doubled in size. This process will take about 1-2 hours. (The shorter rise time will be when using instant yeast. The longer rise time will be for when using active dry yeast.)
• Once the dough has doubled in size, transfer the dough to a floured surface and pat it down to form it into a 5"x10" rectangle about 1/2 inch thick. Dust the dough lightly on top if it is exceptionally sticky.
• Cut the rectangle of dough into eight equal pieces.
• Form each piece of dough into a round ball, tucking the loose ends underneath the ball. Then pat the dough balls between your hands until they resemble a flat disk about 1/2 inch in thickness. (See video.)
• Line a baking sheet with parchment paper or a silicone baking sheet and place each disk of dough onto the baking sheet about 1 inch apart.
• Dust disks very lightly with flour and cover with a clean piece of plastic wrap, aluminum foil, or a tea towel.
• Allow disks to rise in a warm place until doubled in size and look like hamburger buns. This will take approximately 30 minutes to 1 hour depending on what type of yeast you used.
• While the disks are rising, preheat the oven to 375°F (190°C).
• Whisk the remaining egg with the milk in a small bowl until completely combined. Set aside.
• Once the disks have risen and look like hamburger buns, using a pastry brush, gently brush the tops of the buns with the egg/milk mixture. This is known as a "wash."
• Immediately after brushing the wash onto the top of the buns, sprinkle them with the sesame seeds, if using.
• Bake hamburger buns in the preheated oven until lightly golden brown on top. This can take between 15-20 minutes.
• Remove baking sheet from oven and place on a heatproof surface. Allow the buns to cool slightly, then transfer to a wire cooling rack to finish cooling completely.
• Once cooled, slice hamburger buns in half crosswise and serve.
• Well wrapped, hamburger buns will stay fresh in the refrigerator for 5-7 days or 3 months in the freezer.

HEALTHY MOLASSES COOKIES

Steps:

• Puree the prunes and hot water in a food processor.
• Mix with the sugar, molasses, and egg on medium until well blended.
• Add the dry ingredients and mix until a sticky batter forms.
• Wrap and refrigerate 2/3 hours or until dough is easy to handle.
• Roll into 1 inch balls, roll in sugar, and bake for 13-15 minutes at 350 degrees F.

HEALTHY MOLASSES COOKIES (NO SUGAR NO WHITE FLOUR)

Steps:

• Preheat your oven to 350 degrees. Line a baking tray with parchment paper or a baking mat.
• In a medium sized bowl add the flour, baking soda, ginger, cinnamon, cloves, nutmeg, and sea salt. Sift together to combine.
• In a separate bowl add the vegan butter, honey, molasses, egg, and vanilla. Using a handheld mixer, beat until smooth and fluffy.
• Fold your dry ingredients into your wet ingredients.
• Place in the fridge for at least an hour.
• Remove the chilled dough from the fridge. Roll into 2 tablespoon sized balls. Dip them in sugar.
• Place on a baking mat and bake 8-10 minutes. Bake only until the tops crack!
• Enjoy warm!