Molasses Krackle Cookies Recipes

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MOLASSES CRACKLE COOKIES



Molasses Crackle Cookies image

You can treat yourself to one or two of my crackle cookies without guilt. Most molasses cookies are loaded with butter and have way too much sugar, but not mine. You would never know these are so low in fat.- Jean L. Ecos, Hartland, Wisconsin

Provided by Taste of Home

Categories     Desserts

Time 30m

Yield 2-1/2 dozen.

Number Of Ingredients 11

2/3 cup sugar
1/4 cup canola oil
1 large egg
1/3 cup molasses
2 cups white whole wheat flour
1-1/2 teaspoons baking soda
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/4 teaspoon ground ginger
1/4 teaspoon ground cloves
1 tablespoon confectioners' sugar

Steps:

  • In a small bowl, beat sugar and oil until blended. Beat in egg and molasses. Combine the flour, baking soda, cinnamon, salt, ginger and cloves; gradually add to sugar mixture and mix well. Cover and refrigerate at least 2 hours., Preheat oven to 350°. Shape dough into 1-in. balls; roll in confectioners' sugar. Place 2 in. apart on baking sheets coated with cooking spray; flatten slightly. Bake 7-9 minutes or until set. Remove to wire racks to cool.

Nutrition Facts : Calories 77 calories, Fat 2g fat (0 saturated fat), Cholesterol 7mg cholesterol, Sodium 106mg sodium, Carbohydrate 14g carbohydrate (7g sugars, Fiber 1g fiber), Protein 1g protein. Diabetic Exchanges

MOLASSES KRACKLE COOKIES



Molasses Krackle Cookies image

Provided by Food Network

Categories     dessert

Time 1h30m

Yield 36 servings

Number Of Ingredients 11

1 cup sugar
1/2 cup butter flavor shortening
1/4 cup (1/2 stick) butter
1/4 cup molasses
1 egg
2 cups flour
2 teaspoons baking soda
1/2 teaspoon ground cloves
1/2 teaspoon ground ginger
1/2 teaspoon salt
Sanding sugar, for rolling

Steps:

  • Preheat the oven to 375 degrees F. Line a baking sheet with parchment paper.
  • In a stand mixer fitted with the paddle attachment, cream together the sugar, shortening and butter until light and fluffy. Add the molasses and egg, and mix to combine.
  • In a separate bowl, mix together the flour, baking soda, cloves, ginger and salt. With the mixer set to low speed, add the dry ingredients to the sugar mixture, and mix until combined. Chill the dough for 1 hour.
  • Use a 2-tablespoon cookie scoop to portion the dough, and then roll the portions into balls. Then roll in the sanding sugar and place on the prepared baking sheet. Bake for 10 to 12 minutes.

CRACKLE TOP MOLASSES COOKIES



Crackle Top Molasses Cookies image

These cookies taste like gingersnaps.

Provided by Laurie

Categories     Desserts     Cookies     Spice Cookie Recipes

Yield 24

Number Of Ingredients 10

⅔ cup vegetable oil
1 cup white sugar
1 egg
¼ cup molasses
2 cups all-purpose flour
2 teaspoons baking soda
1 teaspoon ground cinnamon
1 teaspoon ground ginger
½ teaspoon ground cloves
⅓ cup white sugar

Steps:

  • Preheat oven to 350 degrees F (180 degrees C).
  • In a large bowl mix oil and 1 cup of sugar. Add egg, beat well. Stir in molasses, 2 cups flour, baking soda and spices. If necessary, add more flour to make a firm dough.
  • Shape dough into 1 1/4 inch balls. Roll in 1/3 cup sugar. Place 3 inches apart on an ungreased baking sheet. Bake 12 to 14 minutes or until tops crack. Remove from baking sheet and cool on rack.

Nutrition Facts : Calories 148.5 calories, Carbohydrate 21.8 g, Cholesterol 7.8 mg, Fat 6.4 g, Fiber 0.4 g, Protein 1.4 g, SaturatedFat 0.9 g, Sodium 109.4 mg, Sugar 13 g

CRACKLE-TOP MOLASSES COOKIES



Crackle-Top Molasses Cookies image

Found this in an old cookie cook book that I bought at a used book sale. They are very delicious and quite easy to make. ENJOY!!

Provided by Janet W

Categories     Drop Cookies

Time 22m

Yield 45 2inch cookies

Number Of Ingredients 9

2/3 cup vegetable oil
1 cup sugar
1 large egg
1/4 cup molasses
2 -2 1/4 cups all-purpose flour
2 teaspoons baking soda
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1/3 cup sugar, about

Steps:

  • Preheat oven to 350°.
  • In a large bowl, combine oil and 1 cup sugar.
  • Add egg, beating well.
  • Stir in molasses, 2 cups flour, baking soda, cinnamon and ginger.
  • If necessary, add a little more flour to make a firm dough.
  • Shape dough into 1 1/4 inch balls.
  • Roll in 1/3 cup of sugar.
  • Place 3-inces apart on ungreased baking sheets.
  • Bake 12 minutes or until golden brown and tops crack.
  • Cool on racks.

YUMMY MOLASSES CRACKLES



Yummy Molasses Crackles image

Provided by Food Network

Categories     dessert

Time 55m

Yield about 3 dozen cookies

Number Of Ingredients 11

1/4 cup unsalted butter, softened
1 cup plus 1/3 cup sugar, divided
1 large egg, beaten
1/4 cup molasses
2 cups all-purpose flour
2 teaspoons baking soda
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/4 teaspoon ground cloves
1/8 teaspoon ground ginger
1/3 cup crystallized ginger, finely chopped

Steps:

  • To Make Ahead: Store in an airtight container at room temperature for up to 5 days or freeze for up to 3 months.
  • Nancy Caverly gave her grandmother's recipe for ginger molasses cookies a little makeover-reducing the butter and adding crystallized ginger for a spicy jolt.
  • Beat butter and 1 cup sugar in a large bowl with an electric mixer until creamy. Add egg and molasses. Mix well.
  • Whisk flour, baking soda, cinnamon, salt, cloves and ginger in another large bowl until well blended. Stir in crystallized ginger.
  • Blend the flour mixture into the butter mixture a cup at a time, mixing well, until it is all incorporated. Chill the dough in the refrigerator until firm, 30 minutes to 1 hour.
  • Preheat oven to 375degreesF. Lightly coat 2 baking sheets with cooking spray.
  • Place the remaining 1/3 cup sugar in a shallow dish. Roll the dough into 1-inch balls and then roll in the sugar. Place 1 1/2 inches apart on the prepared baking sheet.
  • Bake the cookies, in batches, until they crackle on top, 8 to 10 minutes. Transfer to a wire rack to cool.
  • Per cookie: 79 calories; 1 g fat (1 g saturated fat, 0 g mono unsaturated fat); 9 mg cholesterol; 16 g carbohydrates; 1 g protein; 0 g fiber; 106 mg sodium; 43 mg potassium
  • 1 Carbohydrate Servings
  • Exchanges: 1 carbohydrate (other)

MOLASSES CRINKLES



Molasses Crinkles image

Thick, chewy cookies with crackled sugary tops. Perfect for an after-school snack with cold milk.

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 3h25m

Yield 48

Number Of Ingredients 11

3/4 cup shortening
1 cup packed brown sugar
1/4 cup mild-flavor molasses or full-flavor molasses
1 egg
2 1/4 cups Gold Medal™ all-purpose flour
2 teaspoons baking soda
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1/2 teaspoon ground cloves
1/4 teaspoon salt
Granulated sugar

Steps:

  • Mix shortening, brown sugar, molasses and egg thoroughly in large bowl. Stir in remaining ingredients except granulated sugar. Cover and refrigerate at least 2 hours.
  • Heat oven to 375°F. Grease cookie sheet. Shape dough into 1 1/4-inch balls. Dip tops in granulated sugar. Place balls, sugared sides up, 3 inches apart on cookie sheet. Sprinkle each with 2 or 3 drops of water.
  • Bake 10 to 12 minutes or just until set but not hard. Remove from cookie sheet to wire rack.

Nutrition Facts : Calories 100, Carbohydrate 13 g, Cholesterol 5 mg, Fat 1, Fiber 0 g, Protein 1 g, SaturatedFat 1 g, ServingSize 1 Cookie, Sodium 90 mg

CHEWY MOLASSES-SPICE COOKIES



Chewy Molasses-Spice Cookies image

The holidays wouldn't be complete without a jar of these spice cookies.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cookie Recipes

Time 1h30m

Yield Makes 36

Number Of Ingredients 9

2 cups all-purpose flour (spooned and leveled)
1 1/2 teaspoons baking soda
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon salt
1 1/2 cups sugar
3/4 cup (1 1/2 sticks) unsalted butter, softened
1 large egg
1/4 cup molasses

Steps:

  • Preheat oven to 350 degrees. In a medium bowl, whisk together flour, baking soda, cinnamon, nutmeg, and salt. In a shallow bowl, place 1/2 cup sugar; set aside.
  • With an electric mixer, beat butter and remaining cup of sugar until combined. Beat in egg and then molasses until combined. Reduce speed to low; gradually mix in dry ingredients, just until a dough forms.
  • Pinch off and roll dough into balls, each equal to 1 tablespoon. Roll balls in reserved sugar to coat.
  • Arrange balls on baking sheets, about 3 inches apart. Bake, one sheet at a time, until edges of cookies are just firm, 10 to 15 minutes (cookies can be baked two sheets at a time, but they will not crackle uniformly). Cool 1 minute on baking sheets; transfer to racks to cool completely.

CHOCOLATE-MOLASSES COOKIES



Chocolate-Molasses Cookies image

All you need to shape this dead simple dough are your hands (and maybe a helper or two). Decidedly more "grown up" in flavor - both the molasses and cocoa give bitter notes that play off the spiciness of the fresh ginger - the cookies are tiny in size by design to complement their intensity. For rolling, any coarse decorative sugar works, as would Demerara or an unrefined sugar.

Provided by Alison Roman

Categories     cookies and bars, dessert

Time 40m

Yield About 40 cookies

Number Of Ingredients 12

1/2 cup/115 grams unsalted butter (1 stick)
1 tablespoon freshly grated ginger (optional)
1 1/2 cups/190 grams all-purpose flour
1/2 cup/45 grams cocoa powder
2 teaspoons baking soda
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1 teaspoon kosher salt
1/3 cup/65 grams granulated sugar
1/2 cup/120 milliliters molasses
1 large egg
Sanding, Demerara or granulated sugar, for decoration

Steps:

  • Heat oven to 350 degrees. Line 2 baking sheets with parchment paper.
  • Melt butter in a small pot over medium heat and add ginger, if using. Remove from heat and let sit a few minutes while you prepare everything else.
  • In a large bowl, whisk flour, cocoa powder, baking soda, cinnamon, ground ginger and salt.
  • In a medium bowl, whisk together sugar, molasses, egg and ginger butter. Using a spatula, slowly mix into dry ingredients, mixing until no dry spots remain.
  • Using your hands, roll small balls of dough about the size of a quarter (dough will be soft - if it is too soft for you to handle, pop into the fridge for a few minutes to firm up). Roll the balls in the sanding sugar and place on the prepared baking sheets about 1-inch apart.
  • Bake until just puffed and baked through, 6 to 8 minutes. Let cool completely before eating.

Nutrition Facts : @context http, Calories 61, UnsaturatedFat 1 gram, Carbohydrate 9 grams, Fat 3 grams, Fiber 1 gram, Protein 1 gram, SaturatedFat 2 grams, Sodium 67 milligrams, Sugar 5 grams, TransFat 0 grams

SOFT COFFEE MOLASSES CRACKLE COOKIES



Soft Coffee Molasses Crackle Cookies image

I have not tried this recipe yet, but my mom makes it often. She got it from a cookbook that was given as a gift to her.

Provided by Shirl J 831

Categories     Dessert

Time 32m

Yield 6 cookies

Number Of Ingredients 13

2 1/2 cups flour
1 tablespoon baking soda
1 1/4 teaspoons ginger
1/2 teaspoon salt
1/8 teaspoon nutmeg
1 cup packed dark brown sugar
1/2 cup shortening, soft
1/2 cup molasses
1 tablespoon instant coffee granules
1 tablespoon water
1 egg
1 1/2 teaspoons vanilla
sugar

Steps:

  • Combine flour, soda,ginger,salt and nutmeg in bowl;set aside.
  • Using medium speed of an electric mixer, beat together brown sugar and shortening until fluffy.
  • Beat in molasses just till blended.
  • Dissolve coffee in water and add to brown sugar mixture.
  • Add egg and vanilla;beat just till blended.
  • Stir in flour mixture just till combined.
  • Cover and refrigerate dough until firm, about 4 hrs.
  • Shape dough into balls, using 1 tbsp dough.
  • Roll balls in sugar.
  • Place balls 2 inches apart on lightly greased sheet.
  • Bake at 350 for 12-14 minutes or till they are crackled on top.
  • Cookies will be soft to the touch;do not overbake.
  • let cookies stand for 1 minute on sheets.
  • Place on rack to cool.
  • Store in airtight container.
  • May be frozen.

Nutrition Facts : Calories 579.1, Fat 18.5, SaturatedFat 4.6, Cholesterol 35.2, Sodium 858, Carbohydrate 97.3, Fiber 1.5, Sugar 51.2, Protein 6.6

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