Louisiana Molasses Cookies 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.

AUNT CLARA'S FILLED MOLASSES COOKIES

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.

MOLASSES COOKIES II

Steps:

• Cream together shortening and brown sugar. Stir in egg and molasses and mix well. Fold in dry ingredients and stir. Cover and chill until firm (1 - 2 hours).
• Preheat oven to 350 degrees F (175 degrees C).
• Roll dough into small balls (I use a small melon baller to help with this) and roll in white sugar. Place on lightly greased cookie sheets.
• Bake 9 - 10 minutes. Leave on cookie sheet one minute until set.

SECRET TREAT MOLASSES COOKIES

Steps:

• In a large bowl, cream butter and brown sugar until light and fluffy. Beat in egg and molasses. Combine the flour, baking soda, salt, cinnamon and ginger; gradually add to creamed mixture and mix well. (The dough will be very stiff.) Cover and refrigerate for 1-2 hours or until easy to handle. , On a lightly floured surface, roll dough to 1/8-in. thickness; cut into 2-1/4-in. to 2-1/2-in. circles. Place 1/2 teaspoon preserves on half of the circles; top with remaining circles. Pinch edges together to seal. Place on greased baking sheets. , Bake at 350° for 10 minutes or until lightly browned. Cool on wire racks. Combine glaze ingredients and frost cooled cookies.

MOLASSES RAISIN COOKIES

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.

MOLASSES COOKIES I

Steps:

• Preheat oven to 350 degrees F (180 degrees C).
• Mix ingredients in order given, by hand (mixers ruin this recipe!). Mix in baking soda dissolved in water. Add the flour last.
• Lightly flour board, and add flour as needed to keep dough from being really sticky. Roll out thin and cut into any shapes you want.
• Bake 10 to 12 minutes.

LO-CAL MOLASSES COOKIES

Steps:

• Preheat oven to 375°. Beat oil, molasses, 1/4 cup sugar and egg until blended. In a separate bowl, whisk flour, baking soda and spices; add to molasses mixture and mix well. Refrigerate, covered, at least 2 hours. , Shape into 1-in. balls; roll in remaining sugar. Place 1 in. apart on parchment-lined baking sheets. Bake until cookies are set and tops are cracked, 8-10 minutes.

MOLASSES COOKIES

Steps:

• Preheat oven to 350 degrees
• Mix pecan oil and sugar with whisk. Beat egg in a separate bowl, and stir into pecan oil-sugar mixture. Add the molasses.to the mixture
• Sift flour, salt, soda, cinnamon and ground ginger into the wet ingredients. Mix until blended
• Scoop dough with a cookie scoop (recommended use a 1 1/2 tbsp/ 2-inch scoop), or use a small spoon. With hands, roll dough gently into balls
• Coat rolled dough in smoked pecan sugar, and place on a parchment-lined cookie sheet
• Bake 15 minutes for chewy cookies and up to 17 minutes if you prefer your cookies crunchy
• NOTE: Dough freezes well. There are two options: freeze as a mass of dough in a freezer-safe bag or container. When ready to bake, thaw the dough, scoop into balls and roll in sugar. Bake as directed
• Alternatively, scoop dough into balls, and flash freeze the dough on a parchment-lined cookie sheet for 15 minutes. Once dough balls are slightly frozen and will not stick to each other, transfer dough to freezer-safe storage bag. Finally, roll frozen dough in sugar, and bake. You will need to increase baking time slightly if baking frozen dough.

MOM'S MOLASSES COOKIES

Steps:

• Mix together brown sugar, Crisco, molasses and egg; add in flour, soda and spices, mix well.
• Cover and refrigerate at least 1 hour.
• Preheat oven to 375°.
• Shape dough into walnut-sized balls.
• Dip tops in granulated sugar.
• Place sugar-side up about 3" apart on cookie sheet.
• Bake 10-12 minutes.
• Remove immediately from cookie sheet and let cool.

JUMBO MOLASSES COOKIES

Steps:

• In a large bowl, cream shortening and sugar. Beat in molasses and eggs. Combine the flour, baking soda, cinnamon, salt, cloves and ginger; gradually add to creamed mixture. Cover and refrigerate for 1-2 hours. , Shape 1/4 cupfuls of dough into balls; roll in sugar. Place four cookies on a greased baking sheet at a time. Bake at 350° for 18-20 minutes or until edges are set. Remove to wire racks to cool.

PRIZE WINNING MOLASSES COOKIES

Steps:

• In a medium bowl, stir together flour, baking soda, spices and salt, set aside.
• In a large bowl, beat shortening with an electric mixer on medium speed for 30 seconds. Add brown sugar and beat until mixture is combined, scraping sides of bowl occasionally.
• Beat in egg and molasses until combined. Add flour mixture 1/2 cup at a time till fully mixed. Cover and chill 1 to 2 hours or until dough is easy to handle.
• Place granulated sugar in a small bowl. Shape dough into 1-inch balls. Roll balls in sugar to coat.
• Place about 1 1/2 inches apart on lightly greased cookie sheets. Bake in 350* oven for 8-10 minutes or until bottoms are light brown and tops are puffed, do not overbake.
• Cool on cookie sheets for 2 minutes. Transfer to wire racks and let cool.
• Store cookies in an airtight container at room temperature for up to 3 days or freeze for up to 3 months.

MOLASSES COOKIES

Steps:

• Preheat oven to 350 degrees.
• In a medium size bowl, mix the melted butter, 1 cup of sugar and the molasses.
• Add egg and stir until well mixed.
• In a separtate bowl, mix the flour, ginger, cinnamon, baking soda and salt.
• Gradually add to the butter mixture, stirring until a soft dough is formed.
• Shape the dough into 1-inch balls, then roll each ball in the remaining sugar.
• Bake on an ungreased baking sheet for 10 minutes.

OLD FASHION MOLASSES COOKIES

Steps:

• In a bowl combine molasses and sugar.
• Add butter to boiling water; add to the molasses mixture, mix in vanilla and egg.
• Stir in flour, ginger, salt, cinnamon, baking soda, and baking powder blend well.
• Refrigerate for 1 hour.
• Drop by teaspoonfuls into small bowl of sugar roll around, shake off excess; place on greased baking sheets.
• With flat bottom glass flatten cookies a little.
• Bake at 375 degrees for 10 to 15 minutes.

LOUISIANA MOLASSES COOKIES

Steps:

• Cream sugar and shortening until fluffy in a large mixing bowl; add egg, beating well.
• Gradually add molasses, mixing well.
• Combine remaining ingredients, except additional sugar; add to sugar mixture, mixing well.
• Chill until dough can be easily rolled into 1-inch balls.
• Roll each ball in sugar; place on lightly greased cookie sheets.
• Bake at 350°F for 10 to 12 minutes or until lightly browned.
• (Do not substitute syrup for molasses).