Frosted Molasses Spice Cookies Recipes

Steps:

• In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Beat in egg; beat in molasses and buttermilk. Combine the flour, baking powder, baking soda, cinnamon, ginger and salt; gradually add to creamed mixture and mix well. Stir in the walnuts, raisins and dates. Chill for 2 hours or until easy to handle. , On a floured surface, roll out dough to 1/4-in. thickness. Cut with a 2-1/2-in. round cookie cutter. , Place on greased baking sheets. Bake at 350° for 12-15 minutes. Cool completely. , For frosting, beat all ingredients in a small bowl until smooth. Spread over cooled cookies; let dry completely.

Steps:

• 1. Heat oven to 375° Mix on low shortening and butter together. Add in brown sugar and blend well. Add in the egg. Beat on low until blended.
• 2. Add mollasses, orange zest snd vinegar. Mix together until incorporated. Sift flour, spices, baking soda,baking powder, and salt in to batter. Mix on low until it holds together well. Mix in the raisins.
• 3. Chill dough at least 30 minutes. Roll dough in to 1 1/2 inch balls. Place on parchment lined cookie sheet about 2 inches apart. Press down on each ball with the palm of your hand flattening the ball. Bake ar 375 on center rack of oven about 6-8 minutes. They will be soft and springy. Cool on rack. Do Not overbake. If you overbake they will be dry.
• 4. Make white chocolate icing: Place white chocolate chips into a Non stick sauce pan. Mix in the shortening. Melt over low heat stirring constantly. until melted. Mix in orange zest. Alternate icing: mix all ingredients together until smooth. Ice cookies. Let frosting dry.
• 5. Place a dollop of icing on center of each cookie. Spread over each cookie. You may also put icing into a Ziploc bag. Push in to the tip of bag corner. Snip off corner and drizzle icing over the cookie if preferred. Refrigerate until frosting sets. Remove from fridge. Serve!

Steps:

• In a medium bowl, mix together the melted margarine, 1 cup sugar, and egg until smooth. Stir in the molasses. Combine the flour, baking soda, salt, cinnamon, cloves, and ginger; blend into the molasses mixture. Cover, and chill dough for 1 hour.
• Preheat oven to 375 degrees F (190 degrees C). Roll dough into walnut sized balls, and roll them in the remaining white sugar. Place cookies 2 inches apart onto ungreased baking sheets.
• Bake for 8 to 10 minutes in the preheated oven, until tops are cracked. Cool on wire racks.

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.

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:

• In large bowl, mix 1 1/2 cups granulated sugar, the shortening, molasses and eggs until well blended. In small bowl, dissolve baking soda in water; stir into molasses mixture. Stir in remaining cookie ingredients until well blended. Cover and refrigerate at least 2 hours.
• Heat oven to 375°F. Lightly grease cookie sheet. On floured surface, roll dough 1/4 inch thick. Cut with floured 2 3/4-inch round cutter (or cut with clean food can with both ends removed, such as rectangular-shaped pork luncheon meat can). Place about 2 inches apart on cookie sheet.
• Bake 8 to 10 minutes or until light brown. Remove from cookie sheet to cooling rack. Cool completely, about 30 minutes.
• In 2-quart saucepan, sprinkle gelatin on cold water to soften; stir in 1 cup granulated sugar. Heat to a rolling boil; reduce heat. Simmer uncovered 10 minutes. In large bowl, place powdered sugar and hot gelatin mixture. Beat with electric mixer on medium speed about 2 minutes or until foamy. Add vanilla, baking powder and salt; beat on high speed 12 to 15 minutes or until soft peaks form. Frost bottoms of cookies with frosting. Let stand until frosting is dry, 2 to 3 hours, before storing.

Steps:

• Preheat the oven to 375 degrees.
• In a large mixing bowl, cream the butter and brown sugar.
• Beat in eggs, molasses, and vanilla. Combine the flour, ginger, cinnamon, baking soda, salt, and allspice.
• Add to creamed mixture alternately with the buttermilk.
• Drop by tablespoonfuls 2-inches apart on a prepared baking sheet.
• Bake for 7-9 minutes or until set.
• Remove and cool on wire racks.
• For frosting, in a small mixing bowl, cream shortening and butter.
• Beat in vanilla.
• Gradually beat in confectioners' sugar and ginger.
• Add milk; beat until light and fluffy.
• Spread over cookies.

Steps:

• Cream shortening and brown sugar.
• Stir in eggs and molasses.
• Stir together the flour and spices in a separate bowl.
• Add the milk alternately with flour mixture until blended, but don't overmix.
• Drop by tablespoonfuls onto greased baking sheet.
• Bake at 350 degrees 10-12 minutes.
• Cool and frost with buttercream frosting.

Steps:

• In a large bowl, cream butter and sugar until light and fluffy. Beat in the egg yolks, molasses and water. Combine the flour, baking soda, cinnamon and baking powder; gradually add to creamed mixture and mix well. Cover and refrigerate for 2 hours or until easy to handle., On a lightly floured surface, roll out dough to 1/8-in. thickness. Cut with a floured 2-1/2-in. round cookie cutter. Place 1 in. apart on ungreased baking sheets. Bake at 375° for 8-10 minutes or until edges are firm. Remove to wire racks to cool. , For frosting, combine the sugar, egg whites and water in a small heavy saucepan over low heat. With a hand mixer, beat on low speed for 1 minute. Continue beating on low over low heat until frosting reaches 160°, about 8-10 minutes. Pour into the bowl of a heavy-duty stand mixer; add confectioners' sugar. Beat on high until frosting forms stiff peaks, about 7 minutes. Frost cookies. Let stand until dry.