Molasses Spice Crisps Recipes

THIN AND CRISPY SPICY MOLASSES COOKIES

Steps:

• Heat the oven to 325° F. (not fan assisted) with rack in centre of oven and prepare a baking sheet with parchment or a Silpat.
• In the bowl of a stand mixer or in a large bowl using a hand mixer, cream together the butter and sugar until light and fluffy, 3 to 5 minutes. Add the eggs, one at a time, mixing until thoroughly incorporated. Beat in the molasses.
• In a separate bowl, whisk together the flour, baking soda, cinnamon, ground ginger, salt and ground cloves. With the mixer running, slowly add the dry ingredients to the mixture until completely incorporated.
• Spoon the batter into mounds (about 2 Tablespoons each) and place on prepared cookie sheet. Space the cookies at least 3 to 4 inches apart, as they will spread! I bake only 6 at a time on a half sheet pan.
• Baking time will vary depending on your oven, weight of your baking sheet and how you like your cookies (more crispy or more chewy). Check cookies regularly starting at 12 minutes and watch carefully. Cookies will puff up as they bake and then deflate in to a flat cookie. You want to leave them in the oven at least until they deflate. How much longer you bake after that will determine how crispy they'll be. Somewhere between 14-17 minutes is in the right range. If you like, you can rotate the pan front to back halfway through for even colouring.
• Allow cookies to sit on the baking sheet until they firm up enough to move to a cooling rack (about a minute or two). Cookies will firm up as they cool.

MOLASSES CRISPS

Steps:

• In a mixer, cream together the butter and the sugar until light and fluffy. Scrape down the sides of the bowl with a rubber spatula, then beat the egg. Cream until the mixture is light and lemon-colored. Add the molasses and mix until combined. Scrape down the side of the bowl.
• In a separate bowl, stir together the salt, ginger, cinnamon, and baking soda. Add this to the butter mixture and mix until combined. A third at a time, add the flour to the butter mixture and mix just until combined. Wrap in plastic and chill at least 2 hours or overnight.
• Preheat the oven to 350 degrees F and lightly grease two baking sheets. Roll the dough into balls 1/2 to 2 inches in diameter (depending on what size you like them) and arrange them in well-spaced rows on the cookie sheets. Bake about 10-12 minutes, just until crisp. The cookies will be thin and flat. Let cool on the baking sheet 2 minutes, then transfer to wire racks. When cool, store in an airtight container.

MOLASSES SPICE CRISPS RECIPE

Steps:

• 1. Preheat oven to 375. Line baking sheets with Silpats; set aside. 2. In a medium bowl, whisk together flour, baking soda, cloves, ginger, cinnamon, and salt; set aside. In the bowl of an electric mixer fitted with the paddle attachment, combine shortening and sugar. Beat on medium speed until light and fluffy, about 2 minutes. Add egg and molasses, and beat to combine. Add dry ingredients, and beat on low to combine. 3. Place 1/4 C sugar in a small bowl. Using a 1 1/2 inch ice-cream scoop (small), form balls of dough. Roll dough balls between the palms of your hands until smooth. Roll in sugar. Place about 2 inches apart on prepared baking sheets. Bake until the cookies are set in the center and begin to crack about 7 minutes, rotating the baking sheets once after 2 minutes. Transfer the baking sheets to a wire rack to cool, 5 minutes. Transfer cookies to rack until completely cool. Store in an airtight container up to 1 week.

MOLASSES-GINGER CRISPS

Steps:

• Preheat oven to 350 degrees. In a medium bowl, whisk together flour, ground ginger, baking soda, and salt.
• In the bowl of a mixer fitted with the paddle attachment, beat butter and granulated sugar on medium-high speed until pale and fluffy. Beat in egg and egg yolk, crystallized ginger, and grated ginger. Reduce speed to low. Beat in flour mixture in three additions, alternating with molasses, beginning and ending with flour mixture and beating until combined after each addition. Cover; refrigerate until firm, at least 1 hour.
• Using a 1-teaspoon ice cream scoop, scoop dough into rounded teaspoons onto parchment-lined baking sheets. Refrigerate until firm, about 30 minutes. Roll dough into balls; coat with sanding sugar. Place 12 balls onto each parchment-lined sheet, spacing 2 inches apart.
• Bake, rotating sheets halfway through, until cookies are flat and edges are dark golden brown, 12 to 14 minutes. Let cool 5 minutes on sheets, then transfer to wire racks and let cool completely. Cookies can be stored in airtight containers at room temperature up to 2 days or frozen up to 1 month.