Recipes for "molasses cookies"

Preheat oven to 350 degrees F (180 degrees C).

Mix ingredients in order given, by hand (mixers ruin this recipe!). Mix in baking soda dissolved in water. Add the flour last.

Lightly flour board, and add flour as needed to keep dough from being really sticky. Roll out thin and cut into any shapes you want.

Bake 10 to 12 minutes.

Cream together shortening and brown sugar. Stir in egg and molasses and mix well. Fold in dry ingredients and stir. Cover and chill until firm (1 - 2 hours).

Preheat oven to 350 degrees F (175 degrees C).

Roll dough into small balls (I use a small melon baller to help with this) and roll in white sugar. Place on lightly greased cookie sheets.

Bake 9 - 10 minutes. Leave on cookie sheet one minute until set.

1. Position an oven rack in the upper 1/3 of the oven. Preheat the oven to 375° F. Line 2 baking sheets with parchment paper.

2. In a large mixing bowl, cream together the butter, brown sugar, and vanilla until light and fluffy, about 3-5 minutes. Add the egg and molasses and mix until evenly combined. Add the flour, baking soda, ginger, cinnamon, cardamom, and salt, beating until combined and a dough forms.

3. Place the coarse sugar in a small bowl.

4. Lightly rub your hands with butter. Roll the dough into tablespoon size balls and roll through the coarse sugar (if the dough is too sticky, chill for 20 minutes). Place on the prepared baking sheet, spacing the cookies 2 inches apart. Transfer to the oven and bake for 8-10 minutes or until the cookies are just starting to set around the edges, the centers should be a little doughy. Let cool on the pan 5 minutes and then transfer to a wire rack to cool completely.

5. Drizzle or dip each cookie in chocolate. Let the chocolate set at room temp, about 1 hour. Store in an air-tight container for up to 4 days.

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.

Gather all ingredients. Preheat the oven to 350 degrees F (180 degrees C).

Mix oil and 1 cup sugar in a large bowl. Add egg; beat well.

Stir in molasses, 2 cups flour, baking soda, cinnamon, ginger, and cloves. Add more flour to make a firm dough if needed.

Shape dough into 1 1/4-inch balls. Roll in 1/3 cup sugar. Place 3 inches apart on an ungreased baking sheet.

Bake in the preheated oven until tops crack, 12 to 14 minutes. Remove cookies from the baking sheet and cool on a rack.

Preheat oven to 350 degrees F (175 degrees C). Grease baking sheets.

In a large bowl, cream together shortening and sugar until smooth. Beat in the eggs one at a time, then stir in the molasses. Combine the flour, baking soda, cinnamon, allspice, and ginger; blend into the molasses mixture. Stir in raisins. Drop dough by tablespoonfuls onto prepared baking sheets.

Bake for 12 to 15 minutes in preheated oven, or until the center is set. Cool on wire racks.

Preheat the oven to 375 degrees F (190 degrees C).

Toss raisins with 1 teaspoon flour in a saucepan until raisins are coated; stir in 1/4 cup sugar, 1 teaspoon vanilla extract, and lemon juice. Pour 1 cup boiling water over raisin mixture; bring to a boil. Cook, stirring constantly, until raisins start to break down and mixture thickens, 5 to 10 minutes. Remove from heat; cool to room temperature.

Combine 2 3/4 cups flour, 3/4 cup sugar, and salt in a bow; set aside.

Whisk melted shortening and molasses together in a separate large bowl; stir in 1 teaspoon vanilla extract. Dissolve baking soda in 1/3 cup boiling water in a heatproof measuring cup; stir into molasses mixture until foams and well combined. Stir flour mixture into molasses mixture until a stiff dough forms.

Divide dough in half; shape each into a ball. Cover 1 dough ball with a damp paper towel. Roll out remaining dough ball until 1/8-inch thick; cut into rounds using a round cookie cutter or the top of a glass. Place bottom cookie rounds 2 inches apart on a baking sheet; top each with 1 tablespoon raisin filling.

Roll out remaining dough ball until 1/8-inch thick; cut into rounds using the same cutter. Moisten fingers slightly with water; carefully press top cookie rounds from centers outwards until each is about 1/4-inch larger than bottom rounds on baking sheet. Working from one edge, place 1 top round over 1 bottom round and filling; press firmly to enclose filling and seal cookie. Lightly press tops of cookies to settle filling in pockets.

Bake in the preheated oven until cookie is set, 10 to 12 minutes. Cool briefly on the baking sheet before transferring to a wire rack to cool completely.

Preheat the oven to 350 degrees F (175 degrees C).

Beat butter, molasses, cocoa, 1/3 cup sugar, baking soda, cinnamon, vanilla extract, and salt together in a large bowl until well blended. Beat in flour on low speed just until blended; dough will be firm.

Form into 1-inch balls; roll in 1/4 cup sugar. Place 1 inch apart on ungreased cookie sheets.

Bake in the preheated oven until puffy and cracked on top, 8 to 9 minutes. Cool on the cookie sheets for 1 minute before removing to a wire rack to cool completely.

Vigorously whisk together the flour, baking soda, salt, cinnamon, ginger, cloves, and allspice in a bowl and set aside.

Use an electric mixer and beat the butter for 2 minutes. Add the brown sugar and 1/2 cup granulated sugar and beat until light and fluffy, about 3 minutes at medium speed.

Add the egg, vanilla extract, and molasses. Beat until combined, about 30 seconds. Scrape down the sides of the bowl with a rubber spatula.

Add the dry ingredients and beat at low speed until just combined, about 30 seconds.

If you have the time, cover and chill the dough for at least 2 hours before proceeding. While this step is optional, it will yield slightly thicker, chewier cookies.

Place the remaining 1/3 cup of granulated sugar in a shallow bowl.

Working with 2 tablespoons of dough each time, roll the dough into 1 3/4-inch balls. Roll the balls in sugar and place on ungreased cookie sheets, spacing them 1 1/2 to 2 inches apart.

Bake one sheet at a time on the center rack at 375°F, until the outer edges of the cookies begin to set and the centers are soft and puffy, 11 to 13 minutes. Cool the cookies on the sheets for 2 to 3 minutes before transferring them to cooling racks.

Do not overcook! The centers of the cookies should be somewhat soft and spongy when you take them out of the oven, otherwise they will end up hard and dry.

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Cream together until light and fluffy butter flavored shortening and brown sugar. Add egg and molasses and beat well. Sift together flour, salt, baking soda, cinnamon, ground cloves and ginger. Add to creamed mixture and mix well.

Chill at least 1 hour or overnight.

Preheat oven to 375 degrees F (190 degrees C).

Roll into 1-inch balls, roll in sugar. Place balls 2 inches apart on ungreased cookie sheet. Bake for 10 minutes. Cool slightly before removing from pan.

Gather all ingredients.

Mix 1 cup sugar, butter, and egg together in a medium bowl until smooth.

Stir in molasses.

Combine flour, baking soda, cinnamon, salt, cloves, and ginger in a separate medium bowl; add to the molasses mixture and stir until well combined. Cover and chill dough for 1 hour.

Preheat the oven to 375 degrees F (190 degrees C). While the oven is preheating, roll dough into 1-inch diameter balls; roll each ball in remaining 1/2 cup white sugar before placing 2 inches apart on ungreased cookie sheets.

Bake in batches in the preheated oven until tops are cracked, about 8 to 10 minutes.

Cool on wire racks. Enjoy!