MOLASSES SANDWICH COOKIES WITH COFFEE CREAM
Adding ground coffee to both the cookie dough and the filling turns these cookies into something deeply more interesting than your average holiday spice treats. A filling and drizzle made with blond chocolate, or Dulcey (which is caramelized white chocolate), pairs especially well with the sweet spices and coffee, but milk chocolate can be used too.
Provided by Tara O'Brady
Categories Cookies Holiday 2018 Coffee Cinnamon Ginger Butter Molasses Egg Chocolate Vanilla Dessert Christmas Bake
Yield Makes 20
Number Of Ingredients 20
Steps:
- Make the Cookies:
- Whisk flour, coffee, baking soda, cinnamon, ginger, salt, and allspice in a medium bowl.
- Whisk butter, brown sugar, molasses, and 3/4 cup granulated sugar in a large bowl until smooth (it may stiffen and separate at first; keep whisking until it loosens up). Whisk in egg.
- Add dry ingredients to butter mixture. Mix with a silicone spatula or wooden spoon just until combined. Cover and chill dough until firm, at least 20 minutes or up to overnight.
- Place a rack in middle of oven; preheat to 375°F. Place granulated sugar in a shallow bowl. Working with about one-quarter of dough and chilling remaining dough while you assemble and bake, scoop dough by the tablespoonful and roll into balls; you should get 10 per batch. It's important to bake only 1 sheet of cookies at a time; they're very temperature-sensitive and will spread too much otherwise. Roll balls in granulated sugar, then arrange on a parchment-lined baking sheet, spacing 2" apart.
- Bake cookies until centers are cracked and edges are set, 5-7 minutes. Resist the urge to bake the cookies longer; the aim is to maintain their chew and they will continue to crisp as they cool. If cookies are puffed, tap pan against counter as soon as they come out of the oven to deflate. Transfer pan to a wire rack and let cool 5 minutes. Remove cookies from pan and let cool completely. Repeat with remaining dough for a total of 4 batches and 40 cookies.
- Do Ahead:
- Dough can be made 1 day ahead. Keep chilled. Unfilled cookies can be made 5 days ahead. Store in an airtight container at room temperature.
- Make the Filling and Assemble:
- Place butter and 6 oz. chocolate in a large bowl. Bring cream just to a boil in a small saucepan over medium-high heat. Remove from heat, then stir in coffee, vanilla, and salt. Pour hot cream mixture over chocolate and butter and whisk until smooth. Chill until ganache is cooled and thickened, about 20 minutes. Beat with an electric mixer or vigorously by hand with a whisk until lightened in color and stiff.
- Melt remaining 2 oz. chocolate in a small saucepan over medium-low heat. Transfer to a pastry bag and snip off end of bag (or use a resealable plastic bag and cut off 1 corner) to make a very small opening.
- Place 1 rounded tablespoon of filling on half of cookies. Press remaining cookies on top. Pipe thin lines of melted chocolate over in desired design.
- Do Ahead:
- Filled cookies can be made 2 days ahead. Store in an airtight container at room temperature.
DARK CHOCOLATE MOLASSES COOKIES
A perfect holiday chocolate-molasses cookie recipe and a family favorite! Store in an airtight container at room temperature for up to a week.
Provided by Jocelyn Marks
Categories Desserts Cookies Molasses Cookie Recipes
Time 20m
Yield 48
Number Of Ingredients 10
Steps:
- 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.
Nutrition Facts : Calories 52.9 calories, Carbohydrate 8.5 g, Cholesterol 5.1 mg, Fat 2.1 g, Fiber 0.4 g, Protein 0.6 g, SaturatedFat 1.3 g, Sodium 53.5 mg, Sugar 4.4 g
CHOCOLATE-MOLASSES COOKIES
These cookies should be very soft when they come out of the oven; be careful not to overbake them. As they cool, they will firm up a bit and develop a chewy texture.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Time 1h30m
Yield Makes 36
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees. In a large bowl, melt chocolate and butter in the microwave on high in 30-second increments, stirring after each, until chocolate is almost melted. Stir to finish melting; let cool.
- In a separate bowl, whisk together flour, cocoa, baking soda, and salt. Add brown sugar, egg, molasses, and vanilla to the cooled chocolatemixture, whisking to combine. Add flour mixture, and stir to combine.
- Scoop up dough by the tablespoon, and roll into balls; place 2 inches apart on an ungreased baking sheet. Bake until tops are crackly but cookies are still soft to the touch, about 12 minutes. Let cool 5 minutes, then transfer to a wire rack to coolcompletely. Dust with confectioners' sugar, if desired.
Nutrition Facts : Calories 77 g, Fat 3 g
CHOCOLATE CHIP MOLASSES COOKIES
This recipe originally came from my grandmother but I have altered it a bit to add my favorite: chocolate chips. They are not a traditional molasses cookie so even people who don't enjoy molasses like these cookies.-Mellowdee Jae Brooks, Moscow, Idaho
Provided by Taste of Home
Categories Desserts
Time 35m
Yield 7-1/2 dozen.
Number Of Ingredients 8
Steps:
- In a large bowl, beat the shortening, sugar and molasses. Add eggs, one at a time, beating well after each addition. Combine the flour, baking soda and salt; gradually add to creamed mixture. Stir in chocolate chips. , Roll into 1-in. balls. Place 2 in. apart on ungreased baking sheets. Bake at 375° for 8-10 minutes or until edges are firm. Remove to wire racks.
Nutrition Facts : Calories 72 calories, Fat 3g fat (1g saturated fat), Cholesterol 5mg cholesterol, Sodium 50mg sodium, Carbohydrate 10g carbohydrate (6g sugars, Fiber 0 fiber), Protein 1g protein.
COFFEE-GLAZED MOLASSES COOKIES
I dreamed up these molasses cookies while sipping coffee and watching snow fall. The aroma from the baking cookies reaches all corners of the house. -Faith Ford, Big Lake, Minnesota
Provided by Taste of Home
Categories Desserts
Time 50m
Yield about 3 dozen.
Number Of Ingredients 16
Steps:
- Preheat oven to 350°. , In a large bowl, cream butter, brown sugar and 1/2 cup granulated sugar until light and fluffy, 5-7 minutes. Beat in molasses, egg and vanilla. In another bowl, whisk flour, baking soda, spices and salt; gradually beat into creamed mixture., Shape dough into rounded tablespoonfuls; roll in remaining sugar. Place 2 in. apart on ungreased baking sheets. Bake 8-10 minutes or until edges begin to set. Cool on pans 5 minutes. Remove to wire racks to cool completely., In a small bowl, mix confectioners' sugar, cream and coffee granules until blended; drizzle over cookies. Let stand until set., Freeze option: Freeze shaped balls of dough on baking sheets until firm. Transfer to airtight containers; return to freezer. To use, roll balls in remaining sugar. Bake and decorate cookies as directed, increasing time by 1-2 minutes.
Nutrition Facts : Calories 106 calories, Fat 4g fat (3g saturated fat), Cholesterol 15mg cholesterol, Sodium 118mg sodium, Carbohydrate 17g carbohydrate (11g sugars, Fiber 0 fiber), Protein 1g protein.
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4.5/5 (273)Category CookiesCuisine AmericanTotal Time 2 hrs
- Whisk the flour, baking soda, ginger, cinnamon, cloves, nutmeg, and salt together until combined. Set aside.
- In a large bowl using a hand-held or stand mixer fitted with a paddle attachment, beat the butter and both sugars together on high speed until creamy and combined, about 2 minutes. Add the molasses and beat until combined. Then add the egg and vanilla extract and beat until combined, about 1 minute. Scrape down the sides and bottom of the bowl as needed.
- On low speed, slowly mix the dry ingredients into the wet ingredients until combined. The cookie dough will be slightly sticky. Cover dough tightly with aluminum foil or plastic wrap and chill for 1 hour and up to 2-3 days.
- Preheat oven to 350°F (177°C). Line two large baking sheets with parchment paper or silicone baking mats. (Always recommended for cookies.) Set aside.
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- In a mixing bowl, cream together softened butter and sugar in a bowl until light and fluffy. (I recommend using a stand mixer with paddle attachment, but you can use a wooden spoon and some elbow grease instead.) Then, add the eggs one at a time, mixing well after each addition.
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