Spicy Molasses Cookies By Bijoux Recipes

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.

SPICY MOLASSES COOKIES

Steps:

• Cream Margarine and sugar until light and fluffy.
• Blend in egg and molasses.
• Add Combined dry ingredients and mix well.
• Chill 4 hours or overnight.
• Roll out 1/2 inch thick and cut out cookies with your favorite Gingerbread Cookie Cutter!
• I usually use a mid sized Gingerbread Man.
• Bake @ 400 degrees F for 6-8 minutes.

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.

SPICY MOLASSES COOKIES

Steps:

• Mix together shortening, brown sugar, egg and molasses.
• In separate bowl, stir together remaining dry ingredients except white sugar. Then mix dry ingredients into shortening mixture.
• Chill dough 2 hours or overnight.
• Roll dough into balls the size of large walnuts and dip tops in sugar. Place on lightly greased baking sheet about 3 inches apart, sugared side up.
• Bake in a 375º oven about 10 to 12 minutes until just set but not hard.
• Cool on wire rack.

TENDER AND SPICY MOLASSES COOKIES

Steps:

• Preheat the oven to 350°F and have a large cookie sheet ready, greased or lined with parchment paper (if not a non-stick sheet).
• In a small saucepan, bring the water and the raisins to a boil, then reduce to a simmer and cook 5 minutes. Take off the stove and let cool. (You can put the pot in a sink with a couple inches of cold water to hasten the process.).
• Meanwhile, in a medium bowl, sift together the flour, baking soda, salt and spices.
• Then, in a large bowl, put the molasses and the oil, and mix until smooth.
• Add the vanilla, and the cooled water and raisins, and stir a couple times.
• Next, you put the flour in the molasses and prepare to act quickly : if you don't, your cookies will delfate.
• Using a rubber spatula to scrape the sides of the bowl, stir and stop as soon as it is well mixed.
• Then, drop the batter by tablespoonfuls on the cookie sheet, about 1 inch apart from eachother.
• Cook for 10-12 minutes, they will be soft when you get them out of the oven, but when cooled they will have a nice crisp on the outside and a soft cakelike texture on the inside.
• You may have enough dough to make a second batch.

SPICY MOLASSES CRINKLE COOKIES

Steps:

• Heat oven to 350.
• In large mixer bowl, beat the sugar, shortening,molasses and egg at medium speed until well blended. Add the remaining ingredients and mix at low speed until a soft dough forms.
• Shape dough into 1-inch balls. Roll balls in a dish of granulated sugar and place 2 inches apart on ungreased cookie/baking sheets.
• Bake 10-12 minutes. Let cool and enjoy!

SPICY MOLASSES COOKIES BY BIJOUX

Steps:

• Preheat oven to 375 degrees.
• In large bowl beat together: softened butter, sugar, and brown sugar until light and fluffy, about 3-6 minutes on medium speed.
• Add the egg and vanilla; beat until combined, about 30 seconds.
• Stir in the molasses. Beat until incorporated, about 30 seconds.
• Reduce speed to low and slowly mix in the dry ingredients until combined.
• Roll into 2 tablespoons sized balls, roll in sugar and place on parchment lined cookie sheet with plenty of space to spread out.
• Bake 10 minutes until the edges are set and the middles are soft and undone. Let cool on baking sheet until they are stabilized before transferring to a rack to cool.
• *Notes and tips from Bijoux*: " -I add some demera sugar to the regular sugar that I roll the cookies into. The demera gives that extra crunchy sparkle. Superfine sugar, not powdered, is also very pretty & keeps its whiteness with the dark cookie crackles, too.
• -This dough is really sticky, keep putting your hands in cold running water and keep hands dripping wet for the cookie ball rolling process.
• -I usually add more ginger than is called for.
• - Best if you cook these cookies one pan at a time in the middle of the oven so that the heat distributes evenly.
• - Yes, these cookies are really not fully cooked when pulled out of the oven. Don't overcook them! Eventually, they fall and get that wrinkly/crispy/chewy texture. Let cookies sit on the pan a few minutes before putting on a wire rack to cool. These are really tasty warm straight out of the oven, too.".