SOFT MOLASSES COOKIES IV
This is my mothers molasses cookie recipe.. They are very good. A very old fashioned recipe, no one will ever guess the secret ingredient. For a fun variation, substitute maraschino cherries for the raisins.
Provided by kim
Categories Desserts Cookies Spice Cookie Recipes
Yield 30
Number Of Ingredients 13
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Lightly grease a couple of cookie sheets.
- In a large bowl, cream together the sugar and lard. Gradually mix in the egg, and molasses. Sift together the flour, baking soda, ginger, dry mustard, instant coffee, and cloves; stir this into the creamed mixture alternately with the milk.
- Drop cookie dough by heaping teaspoonfuls onto the prepared cookie sheets. Press a raisin or maraschino cherry into the center of each one. Bake for 15 minutes in the preheated oven. Remove from baking sheets to cool on wire racks.
Nutrition Facts : Calories 193.7 calories, Carbohydrate 31.6 g, Cholesterol 6.7 mg, Fat 6.5 g, Fiber 0.6 g, Protein 2.6 g, SaturatedFat 1.2 g, Sodium 244.3 mg, Sugar 14 g
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 COOKIES (KING ARTHUR FLOUR RECIPE)
Description on website goes like this: "Molasses cookies are surely the most ubiquitous cookie in any New England cookbook you happen to leaf through. More venerable than those newcomers, Toll House (chocolate chip) cookies (which, after all, are only about 65 years old), molasses cookies come in two basic varieties: chewy and crunchy. We'll give a formula for each, and you can do your own taste test and then come down on one side or the other of a debate that's been raging here in New England for centuries, namely, which molasses cookie is better -- hard or soft? The addition of rum to these spicy cookies helps keep them soft, and also qualifies them for a special name: Joe Froggers. Legend has it that an old man named Joe, who lived by a frog pond in Marblehead, Massachusetts, was famous for his chewy molasses cookies. One day, in thanks to a neighbor for the gift of a jug of rum, he added some of that spirit to a batch of his molasses cookie dough, then gave the cookies to the generous neighbor. Eureka! A rum-laced molasses cookie that quickly earned a great reputation around town and was christened with the name of its creator. To keep these cookies soft, we recommend storing them in an airtight container (a plastic bag is fine) as soon as they're just barely warm. Add a couple of slices of cut apple if you plan on keeping them around long."
Provided by chuah_lijun1
Categories Drop Cookies
Time 27m
Yield 18 3 inch cookies
Number Of Ingredients 11
Steps:
- Whisk together the flour, spices, salt and baking soda, and set aside.
- In a large bowl, beat together the butter and sugar, then beat in the molasses.
- Add the dry ingredients alternately with the rum.
- Using a cookie or muffin scoop, scoop out round balls of dough somewhere in size between a ping-pong ball and a golf ball, and place the balls on a parchment-lined or lightly greased baking sheet.
- Bake the cookies in a preheated 375°F oven for 11 to 12 minutes, until they crack on top but haven't yet browned around the edges.
Nutrition Facts : Calories 137.9, Fat 3.4, SaturatedFat 2.1, Cholesterol 8.5, Sodium 126.2, Carbohydrate 23.4, Fiber 0.5, Sugar 10.8, Protein 1.5
OLD-FASHIONED OATMEAL COOKIES (KING ARTHUR FLOUR)
This big, dark brown, lusty rounds bear little resemblance to the light tan, chunky-looking cookies anyone would immediately identify as oatmeal. Grinding the oats makes these cookies smoother in appearance; grinding the raisins also evens out their texture and adds wonderful moistness and flavor. And molasses lends that old-fashioned taste.
Provided by Pardeemom
Categories Drop Cookies
Time 18m
Yield 16 cookies, 16 serving(s)
Number Of Ingredients 11
Steps:
- Preheat the oven to 325. Line cookie sheets with parchment.
- In a large bowl, cream together the butter, shortening, brown sugar, molasses, egg and vanilla. Beat until light-colored and smooth.
- In a food processor or blender, process the oats, flour, raisins, salt and baking powder for about 30 seconds, or until both the oats and raisins are chopped, yet still in recognizable pieces.
- Beat the oat mixture into the butter mixture until smooth.
- Using a 1/4 cup measure or large cookie scoop, drop the dough on the cookie sheets, leaving 3 inches between cookies.
- Moisten your fingers and gently flatten each cookie to a 2 1/2 inch round or 1/2 inch thick.
- Bake the cookies for 18 minutes or until they're a medium golden brown.
- Remove them from the oven and let rest on the cookie sheet for 1 minute, then transfer to a rack to cool completely.
- The cookies will be soft and delicate when they come out of the oven, but will get firmer as they cool.
Nutrition Facts : Calories 292.8, Fat 10.4, SaturatedFat 4.8, Cholesterol 28.5, Sodium 209.1, Carbohydrate 47.7, Fiber 2.2, Sugar 27.8, Protein 4.1
SOFT MOLASSES COOKIES
I've tried a lot of molasses cookies since I was a girl on the farm, and as far as I'm concerned, these are simply the best. To keep them soft and chewy, store in a tightly covered container along with a slice of raw apple. These cookies freeze beautifully, too...if you can keep them away from "snitchers" long enough to get them in the freezer!
Provided by Taste of Home
Categories Desserts
Time 40m
Yield About 3 dozen cookies.
Number Of Ingredients 11
Steps:
- In a large mixing bowl, cream together butter, shortening and sugar until light-colored and fluffy. Beat in molasses and eggs; set mixture aside. In another large bowl, combine flour (no need to sift), salt, baking soda, ginger, cloves and cinnamon. Blend thoroughly with wire whisk. Gradually mix flour mixture into creamed ingredients until dough is blended and smooth. Roll dough into 1-1/2-in. balls. Dip tops in granulated sugar; place 2-1/2 in. apart on greased baking sheet. Bake at 350° for 11 minutes. Do not overbake. Cool on wire rack. Store in tightly covered container to maintain softness.
Nutrition Facts :
THE ESSENTIAL SOFT OATMEAL COOKIES (KING ARTHUR FLOUR)
Shaped in a soft mound rather than a flattened cookie, this cookie not only has great flavor, but it's also wonderfully soft and tender. If your taste runs to melt-in-your-mouth crumbly - rather than chewy, crisp or crunchy - this one's for you.
Provided by Pardeemom
Categories Drop Cookies
Time 12m
Yield 45 cookies, 45 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 350. Line cookie sheets with parchment.
- In a large bowl, cream together the butter, oil and sugar.
- Add the egg, beating until fluffy, then beat in the sour cream and vanilla.
- Stir in the raisins and oats.
- In a separate bowl, mix together the bkaing soda, cinnamon, salt and flour. Add this mixture, a cup at at ime, to the oat mixture, beating well after each addition. Stir in the nuts. Let the dough rest for 15 to 30 minutes.
- Using a tablespoon cookie scoop, drop the dough onto the cookie sheets.
- Bake the cookies for 12 minutes, or until they're golden brown.
- Remove them from the oven and transfer to a rack to cool.
Nutrition Facts : Calories 102.9, Fat 5.1, SaturatedFat 1.8, Cholesterol 10.8, Sodium 45, Carbohydrate 13.4, Fiber 0.8, Sugar 6.8, Protein 1.5
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- Preheat the oven to 350°F. Lightly grease (or line with parchment) two baking sheets., In a large mixing bowl, beat together the butter, sugar, salt, and baking soda until they're well-combined., Beat in the egg, and then the molasses, scraping the sides and bottom of the bowl to blend in any sticky residue., Add the flour, oats, crystallized ginger, fresh ginger, spices, and espresso powder.
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- Preheat the oven to 350°F. Lightly grease (or line with parchment) two baking sheets., In a large mixing bowl, cream together the butter and sugar until they're light and fluffy., Beat in the molasses (or molasses and ginger syrup), baking soda, salt, and spices., Add the eggs, beating well and scraping down the sides of the bowl to make sure everything is incorporated., Stir in the flour., Scoop the soft dough into 1 1/2" balls; a tablespoon cookie scoop works well here., Roll them in granulated sugar, coarse sugar, or pearl sugar., Space the cookies on the prepared baking sheets, leaving about 2 1/2" between them., Bake them for 10 minutes.
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