Soft Spicy Molasses Cookies Recipes

SOFT SPICY MOLASSES COOKIES

Steps:

• In a large mixing bowl, combine all ingredients.
• Beat at low speed until well mixed, about 3 minutes.
• Cover and chill until firm, about 4 hours or overnight.
• Preheat oven to 350°F.
• Shape rounded teaspoonfuls of dough into 1-inch balls.
• Roll in sugar.
• Place 2 inches apart on greased cookie sheet or on parchment paper.
• Bake 10-12 minutes or until slightly firm to the touch.
• Remove to wire racks to cool.

SPICY MOLASSES COOKIES

Steps:

• With an oven rack in the middle position, preheat the oven to 375 degrees. Line a large baking sheet with parchment paper.
• Pour 1 tablespoon of raw sugar into a small, shallow dish for rolling.
• In a medium bowl, whisk together the flours, baking soda and salt.
• In a small saucepan, melt the butter over medium heat. Stir in the cinnamon, ginger, cloves, allspice and pepper. Cook until fragrant, about 1 to 2 minutes.
• Transfer the butter mixture to a large bowl and let cool slightly.
• Whisk the remaining 3 tablespoons raw sugar, brown sugar, egg yolk, vanilla and molasses into the melted butter mixture. Stir in the flour mixture until combined.
• Use a cookie dough scoop or spoons to scoop out about one tablespoon of dough at a time. Lightly shape into a ball and dunk half the cookie into the small bowl of raw sugar. Place each cookie on the baking sheet, sugar side up, leaving a couple of inches around each cookie.
• Bake the cookies until the edges are set but the centers are still soft, puffy and underdone, which will take 9 to 12 minutes.
• Let the cookies cool on the baking sheet for ten minutes, then serve warm or transfer to a cooling rack.

SOFT MOLASSES COOKIES V

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.

SPICY MOLASSES COOKIES

Steps:

• In a large bowl, cream shortening and sugar. Add molasses. Add eggs, one at a time, beating well after each addition. Combine dry ingredients and spices; add to batter and mix lightly. Stir in nuts and raisins if desired; mix well. , Drop by teaspoonfuls onto greased baking sheets. Bake at 350° for 10-12 minutes. Remove to wire racks.

SOFT MOLASSES COOKIES

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.

SOFT MOLASSES SPICE COOKIES

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.

SOFT MOLASSES COOKIES IV

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.

CHEWY MOLASSES-SPICE COOKIES

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.