Cocoa Molasses Drop Cookies Recipes

Steps:

• Heat oven to 375°F. In large bowl, beat sugar, sour cream, butter, shortening, molasses and egg with electric mixer on medium speed, or mix with spoon. Stir in flour, baking soda, cinnamon, ginger and salt.
• Onto ungreased cookie sheets, drop dough by rounded tablespoonfuls about 2 inches apart.
• Bake 9 to 11 minutes or until almost no indentation remains when touched in center. Cool 1 to 2 minutes; remove from cookie sheets to cooling racks. Sprinkle with additional sugar while warm.

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.

Steps:

• Heat oven to 325°F. In large bowl, beat brown sugar, shortening, molasses and egg with electric mixer on medium speed, or mix with spoon. Stir in remaining ingredients except granulated sugar.
• Shape dough by rounded tablespoonfuls into 1 1/2-inch balls. Dip tops into granulated sugar. On ungreased cookie sheet, place balls, sugared sides up, about 2 inches apart.
• Bake 13 to 16 minutes or just until set and cookies appear dry. Immediately remove from cookie sheet to cooling rack.

Steps:

• Heat oven to 350 degrees. Line 2 baking sheets with parchment paper.
• Melt butter in a small pot over medium heat and add ginger, if using. Remove from heat and let sit a few minutes while you prepare everything else.
• In a large bowl, whisk flour, cocoa powder, baking soda, cinnamon, ground ginger and salt.
• In a medium bowl, whisk together sugar, molasses, egg and ginger butter. Using a spatula, slowly mix into dry ingredients, mixing until no dry spots remain.
• Using your hands, roll small balls of dough about the size of a quarter (dough will be soft - if it is too soft for you to handle, pop into the fridge for a few minutes to firm up). Roll the balls in the sanding sugar and place on the prepared baking sheets about 1-inch apart.
• Bake until just puffed and baked through, 6 to 8 minutes. Let cool completely before eating.

Steps:

• Heat oven to 375°F.
• Cream the butter and sugar together until it is light
• Add the molasses and egg; beating until the mixture is smooth.
• Add the baking powder and the cocoa to the creamed mixture; then add the flour.
• Pipe the mixture onto a greased cookie sheet in mounds a little larger than a quarter.
• Bake 9 minutes or until set.
• Cool slightly; remove from cookie sheet to wire rack. Cool completely.
• Drizzle a Vanilla glaze in thin lines over the top of each cookie.
• For Vanilla Glaze: Stir together 1 cup powdered sugar with 2 tablespoons milk in a small bowl until mixture is smooth and of drizzling consistency. Stir in 1/2 tsp vanilla. Makes ½ cup.

Steps:

• Heat oven to 375 degrees. Line 2 baking sheets with parchment paper; set aside. In an electric mixer, use the paddle attachment to combine butter and brown sugar; mix on high speed until fluffy, about 2 minutes.
• Add egg and molasses, and mix on medium speed until combined, about 20 seconds, scraping down the sides of the bowl once.
• In a medium bowl, whisk together flour, baking soda, and salt; add to butter mixture. Mix on low speed to combine, 20 seconds.
• Using 2 spoons, drop 2 teaspoons of batter on a baking sheet; repeat, spacing them 3 inches apart. Bake for 5 minutes. Sprinkle tops of cookies with granulated sugar, rotate sheets between oven shelves, and bake 8 minutes more. Rotate sheets again and bake until cookies are just brown around the edges, about 6 minutes more. Slide parchment with cookies onto a wire rack; let cool for 15 minutes. Store in an airtight container.

Steps:

• Preheat oven to 400°F.
• Beat shortening, sugar, eggs, and molasses thoroughly.
• Stir dry ingredients (flour-cinnamon) together and blend into wet ingredients.
• Stir in oats, raisins and chocolate chips.
• Drop dough by rounded teaspoonfuls about 2 inches apart on a lightly greased baking sheet.
• Bake 8-10 minutes or until lightly browned.
• Note: When I used a 1 1/2-inch wide cookie scoop, I got 3 1/2 dozen cookies.

Steps:

• Cream shortening. Blend sugar, egg, molasses, and milk. Add sifted dry ingredients, mix thoroughly. Drop from a spoon onto a greased cookie sheet. Bake at 375F for approximately 10 minutes.