Molasses Jumbos With Ginger Filling Recipes

GINGER MOLASSES COOKIES RECIPE

Steps:

• Gather the ingredients.
• Preheat the oven to 350 F. Line 2 cookie sheets with parchment paper.
• In a medium bowl, whisk together the flour, baking soda, salt, ginger, cinnamon, and white pepper, if using.
• In a large bowl, whisk together the melted butter and sugar until smooth.
• Add the egg and yolk one at a time, whisking after each addition.
• Add the vanilla and molasses and whisk until smooth.
• Add the dry ingredients to the wet ingredients and gently fold with a flexible spatula to combine. Place the dough in the refrigerator until it has a scoopable texture, or about 20 to 30 minutes.
• Scoop the dough into 1 1/2 tablespoon balls using a small ice cream scoop or measuring spoons.
• Roll each ball in granulated sugar and place on the prepared cookie sheets, about 12 balls per sheet. Place the sheets in the freezer to firm up for about 30 minutes to an hour. This will prevent the cookies from spreading when baked.
• Roll the cookie balls in granulated sugar again for extra sparkle. Bake for about 12 minutes until the tops are cracked and the cookies are slightly puffy. Once removed from the oven, flatten each cookie lightly with a spatula. Serve warm or cold.

MOLASSES JUMBOS WITH GINGER FILLING

Steps:

• Stir sugar, molasses and butter in heavy 2- to 3-quart saucepan over low heat until butter melts. Cool mixture to lukewarm.
• Stir egg, vinegar and vanilla into molasses mixture. Combine 3 cups flour and next 6 ingredients and gradually stir into molasses mixture. Cover and chill 1 1/2 hours to firm. (Can be prepared 3 days ahead.)
• Invert baking sheets and cover undersides with foil. Brush with melted butter and dust with flour, shaking off excess. Form dough into 1-inch balls. Arrange on foil, spacing 3 inches apart. Flatten each cookie into 3-inch round (saucepan bottom wrapped in plastic works well.) Chill 1 1/2 hours.
• Preheat oven to 325°F. Bake cookies until honey colored, about 14 minutes. Slide foil onto work surface. Gently press each cookie with spatula to flatten. Cool. (Can be prepared 2 days ahead. Store in airtight container.)
• Blend 1 1/4 cups sugar and 3 1/2 tablespoons ginger in processor until ginger is minced, stopping occasionally to scrape down sides of work bowl, about 2 minutes. Add 2 tablespoons marmalade and 2 tablespoons butter. Process until thick and well blended, about 1 1/2 minutes. Transfer mixture to small bowl. Repeat with remaining sugar, ginger, marmalade and butter. Add to bowl. (Can be prepared 1 day ahead and refrigerated. Bring to room temperature before continuing.)
• Spread 1 tablespoon filling on bottom of cookie, smoothing to edges. Press bottom of another cookie firmly onto filling. Repeat with remaining cookies. (Can be prepared 6 hours ahead. Store uncovered to retain crispness.)

CHEWY GINGER MOLASSES COOKIES RECIPE BY TASTY

Steps:

• In a medium bowl, whisk together the flour, baking soda, ginger, cinnamon, cloves, and salt.
• In the bowl of a stand mixer fitted with the paddle attachment, combine the butter, granulated sugar, and brown sugar. Mix on medium-high speed until light and fluffy, about 3 minutes. Add the molasses and mix on medium-high speed until well combined. Add the egg and continue mixing until incorporated, about 2 minutes.
• Reduce the speed to low and gradually add the dry ingredients. Mix until evenly incorporated.
• Transfer the dough to an airtight container and refrigerate for 1 hour, or until chilled.
• Preheat the oven to 350°F (180°C). Line two baking sheets with parchment paper.
• Use an 2 ounce scoop to portion the cookies onto the baking sheet, spacing evenly. Freeze for 10 minutes.
• Fill a small bowl with raw sugar, then roll each dough ball in the sugar until completely coated. Return to the baking sheet.
• Bake the cookies for 8-10 minutes, until they begin to crack slightly on top. Remove from the oven and let cool for 4-5 minutes, then transfer to a wire rack to cool completely..
• Enjoy!

GRANDMA'S® MOLASSES GINGER COOKIES

Steps:

• In a large bowl, whip together sugar, butter, molasses, egg, and vanilla. Mix in flour, baking soda, baking powder, and spices until dough comes together. Wrap well and refrigerate overnight.
• Preheat the oven to 350 degrees F.
• Roll cookie dough into 1-inch balls and roll in sugar to coat. Arrange on rimmed baking sheets. Bake for 15 minutes.

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.

JUMBO GINGERSNAPS

Steps:

• Preheat oven to 350°.
• In medium bowl, combine flour, ginger, baking soda, cinnamon, salt, and pepper (if using).
• In large bowl, with mixer at medium speed, beat shortening and 1/2 cup sugar until light and fluffy.
• Beat in egg until blended; beat in molasses.
• Reduce speed to low; beat in flour mixture just until blended.
• Place remaining 2 tablespoons sugar on waxed paper.
• Roll 1/4 cup dough into ball; roll in sugar to coat evenly.
• Repeat for 10 balls.
• Place balls 3 inches apart on ungreased cookie sheet.
• (If you want smaller cookies, roll dough by slightly rounded tablespoons and place 2 inches apart on two ungreased cookie sheets).
• Bake until set, about 15 minutes for large cookies, or 9 to 11 minutes for smaller cookies.
• Cookies will be very soft and may appear moist in cracks.
• Cool 1 minute on cookie sheets on wire racks.
• Transfer to wire racks to cool completely.

CHEWY GINGER-MOLASSES COOKIES

Steps:

• Heat oven to 375 degrees farenheit. Line 3 baking sheets with parchment paper.
• In medium bowl, whisk together melted butter and brown sugar. Whisk in egg and molasses until well blended. In another medium bowl, whisk together all remaining ingredients except sugar and crystallized ginger. Stir into butter mixture. Cover and refrigerate at least 1 hour.
• Meanwhile, place sugar and crystallized ginger in food processor; pulse until finely ground. Pour into small bowl.
• Working with one-third of the dough at a time (keep remaining dough refrigerated), use a #16 ice cream/cookie scoop or a 1/4 cup measure to scoop dough. Roll into 1 3/4-inch balls. Lightly roll and press each ball in crystallized ginger mixture; place on baking sheets, leaving about 3 inches between cookies. Gently flatten into 2 1/4-inch rounds.
• Bake 12 to 15 minutes or until just golden brown around edges but still slightly soft. Remove from oven; immediately slide parchment paper onto wire racks to cool.

FROSTED MOLASSES GINGER SANDWICH COOKIES

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.