CHEWY MOLASSES-SPICE COOKIES
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
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.
SOFT AND CHEWY MOLASSES SPICE COOKIES
These soft and chewy molasses spice cookies are crisp, crinkly and sugary on the outside while inside the soft, moist goodness seems to melt in your mouth.
Provided by Pat Nyswonger
Categories Desserts
Time 26m
Number Of Ingredients 15
Steps:
- Preheat the oven to 375°F and line 2 baking sheets with parchment paper.
- Add the butter, brown and white sugars to a large mixing bowl. Use either a handheld mixer or a stand mixer. If you have a standing mixer then use the paddle attachment.
- Beat the butter and the sugars at medium-high speed until light and fluffy-about 3-minutes. Reduce the speed to medium-low and add the egg yolk and vanilla. Increase the speed to medium and beat until blended-about 20-30 seconds.
- Reduce speed to medium-low and add molasses. Beat until incorporated, about 20 seconds.
- Set a large mesh strainer over the mixing bowl and add the flour, baking soda, spices and salt. Sift the mixture down into the batter and give it a stir with your spatula (stirring the flour in a bit will prevent it from flying out of the bowl when you start the mixer.)
- Place the mixer on the lowest setting and beat just until the flour is completely blended.
- Use a cookie scoop or a tablespoon and shape the dough in your hands forming 1-1/2 inch balls.
- Add the course sugar to a shallow dish. Roll the balls in the sugar and place them on the parchment-lined baking sheet. Leave space between each cookie.
- Bake the cookies in the preheated oven until they are browned, puffed up and the edges have begun to set while the centers are soft-about 11 minutes.
- The cookies will have those beautiful cracks and appear to be undercooked. Do not over bake, they will continue baking from residual heat once removed from the oven.
- Remove the baking sheet from the oven and leave the cookies on the baking sheet for 5 minutes, then transfer the cookies to a wire rack to finish cooling.
Nutrition Facts : Calories 122 calories, Carbohydrate 15 grams carbohydrates, Cholesterol 31 milligrams cholesterol, Fat 6 grams fat, Fiber 0 grams fiber, Protein 2 grams protein, SaturatedFat 4 grams saturated fat, ServingSize 1 cookie, Sodium 126 milligrams sodium, Sugar 6 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 2 grams unsaturated fat
SOFT AND CHEWY MOLASSES COOKIES
These cookies are delicious served warm right from the oven! I usually make them around Christmastime or on cold snowy days here in the Midwest.
Provided by Taste of Home
Categories Desserts
Time 25m
Yield about 4 dozen.
Number Of Ingredients 9
Steps:
- In a large bowl, cream butter and 1 cup sugar. Blend in molasses and egg. Combine flour, baking soda, cinnamon, ginger and cloves; add to creamed mixture. Mix until well blended. , Shape dough into 1-1/4-in. balls. Roll balls in remaining sugar. Place on greased baking sheets. Press flat with a fork. Bake at 350° about 10-12 minutes or until set.
Nutrition Facts : Calories 180 calories, Fat 9g fat (6g saturated fat), Cholesterol 33mg cholesterol, Sodium 201mg sodium, Carbohydrate 23g carbohydrate (12g sugars, Fiber 0 fiber), Protein 2g protein.
CHEWY GINGER MOLASSES COOKIES
Molasses adds sweetness to these cookies and gives chewiness to every bite. Eat at least one warm right off the cooling rack with a tumbler of cold milk.
Provided by Food Network Kitchen
Categories dessert
Time 15m
Yield Makes: about 2 dozen
Number Of Ingredients 10
Steps:
- Preheat the oven to 375 degrees F. Line two baking sheets with parchment paper.
- Whisk the flour, ginger, cinnamon, baking soda, cloves and salt together in a medium bowl. Set aside.
- Beat the butter and sugar together in a large bowl with an electric mixer on medium-high speed until well combined, about 3 minutes. Add the molasses and egg and beat until lighter in color, about 3 minutes. Add the flour mixture and mix on low until well blended.
- Using a tablespoon, form the dough into 1-inch balls and roll in sugar. Place each ball 2 inches apart on the prepared baking sheets. Bake until golden and crackled, 12 to 15 minutes; the cookies will still be a little soft. Baking these in 3 batches one sheet at a time gets you the nice, crackly top. The second sheet of cookies can stay on the counter until ready to bake. Form the remaining dough, roll the balls in sugar and place on the now cooled first baking sheet. Allow the cookies to cool for 5 minutes on the baking sheet, and then remove to a rack to cool completely.
SOFT MOLASSES COOKIES V
Celebrate the winter months with spicy and soft molasses cookies. Great for eating with a hot cup of coffee.
Provided by sal
Categories Desserts Cookies Spice Cookie Recipes
Time 25m
Yield 36
Number Of Ingredients 8
Steps:
- In a large bowl, cream together the butter, brown sugar and egg until well blended. Stir in the molasses. Combine the flour, baking soda, cinnamon and ginger; stir into the molasses mixture. Cover the dough and chill for at least 1 hour.
- Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets. Roll the dough into walnut sized balls. Place the cookies 2 inches apart onto the prepared cookie sheet.
- Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.
Nutrition Facts : Calories 112.8 calories, Carbohydrate 15.1 g, Cholesterol 18.7 mg, Fat 5.4 g, Fiber 0.3 g, Protein 1.3 g, SaturatedFat 3.3 g, Sodium 111.5 mg, Sugar 5.8 g
SOFT MOLASSES SPICE COOKIES
The description in the Robin Hood Cookbook where this recipe came from was that in 1880 a young man would take his sweetheart to the restaurant and offer her the usual treat: spruce beer and molasses hands - so called because handfulls of cookie dough were put on sheets to bake.
Provided by Rinder
Categories Dessert
Time 2h
Yield 54 cookies
Number Of Ingredients 12
Steps:
- Combine flour, soda, salt and spices in a bowl and mix well to blend.
- Combine sugar, oil, molasses, milk and vanilla in a large bowl.
- Mix thoroughly.
- Add flour mixture gradually.
- Mix well.
- Chill 1 hour or until firm.
- Roll out portions of dough on lightly floured surface to 1/4-inch thickness.
- Cut with a floured 2 1/2" cookie cutter or your favourite shaped cookie cutters.
- Place on greased cookie sheet.
- Bake at 375° for 8-10 minutes.
- When cool store in tightly covered metal container.
- Prep time includes chilling time.
Nutrition Facts : Calories 118.7, Fat 3.3, SaturatedFat 0.5, Cholesterol 0.5, Sodium 139.4, Carbohydrate 21, Fiber 0.4, Sugar 9.2, Protein 1.4
MARTHA'S CHEWY MOLASSES SPICE COOKIES
Make and share this Martha's Chewy Molasses Spice Cookies recipe from Food.com.
Provided by COOKGIRl
Categories Dessert
Time 15m
Yield 3 dozen
Number Of Ingredients 10
Steps:
- Preheat oven to 350°.
- In a medium bowl, combine the flour, baking soda, cinnamon, nutmeg, ground cloves, and salt.
- In a shallow bowl, place 1/2 cup sugar; set aside.
- With an electric mixer, beat butter and remaining 1 cup of sugar until combined. Beat in egg and then molasses until incorporated.
- Reduce speed to low; gradually mix in dry ingredients, *just* until a dough forms.
- Pinch off and roll dough into 1" balls. Roll balls in the reserved sugar to coat.
- Arrange balls on parchment lined baking sheets, about 3 inches apart. Bake, one sheet at a time, until edges are just firm and top of cookies have a "crackle" effect, 10 to 15 minutes.
- Cool cookies 1 minute on baking sheets; transfer to racks to cool completely.
Nutrition Facts : Calories 1207.2, Fat 48.6, SaturatedFat 29.9, Cholesterol 184, Sodium 1060.4, Carbohydrate 185.7, Fiber 2.9, Sugar 115.8, Protein 11.2
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