CHRISTMAS MOLASSES AND GINGER COOKIES
I got this recipe out of one of my mother's cookbooks and tried it one Christmas Eve with her. They were amazing! My brother even loved them, and he is the pickiest person I know. When they were done I threw one to my dog. They are now his favorite treat of all. Hopefully, you will love this recipe as much as we do!
Provided by puzzleperson
Categories Desserts Cookies Spice Cookie Recipes
Time 2h
Yield 36
Number Of Ingredients 9
Steps:
- Beat molasses, brown sugar, and butter together in a bowl until smooth. Mix flour, eggs, cinnamon, baking soda, ginger, and salt into molasses mixture until incorporated. Cover bowl with plastic wrap and refrigerate for 1 hour.
- Preheat oven to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper. Heavily flour a cloth-covered work surface.
- Roll dough on the floured cloth into 1/4-inch thick cookies; cut with cookie cutters if desired. Arrange cookies 1-inch apart on the prepared baking sheet.
- Bake in the preheated oven until cookies are firm to the touch, about 8 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.
Nutrition Facts : Calories 155.3 calories, Carbohydrate 27.9 g, Cholesterol 19.4 mg, Fat 3.9 g, Fiber 0.7 g, Protein 2.4 g, SaturatedFat 2.3 g, Sodium 168.7 mg, Sugar 10.8 g
JOLLY GINGER REINDEER COOKIES
I made gingerbread cookies for years before realizing my gingerbread-man cutter becomes a reindeer when turned upside down. They're super crispy and fun! -Sue Gronholz, Beaver Dam, Wisconsin
Provided by Taste of Home
Categories Desserts
Time 1h
Yield about 4 dozen.
Number Of Ingredients 17
Steps:
- Cream butter and brown sugar until light and fluffy. Beat in egg and molasses. In another bowl, whisk next six ingredients; gradually beat into creamed mixture. Divide dough in half. Shape each into a disk; wrap in plastic. Refrigerate until firm enough to roll, about 1 hour., Preheat oven to 350°. On a lightly floured surface, roll each portion of dough to 1/4-in. thickness. Cut with a floured 3-in. gingerbread boy-shaped cookie cutter. Place 1 in. apart on greased baking sheets. Bake until set, 10-12 minutes. Cool on pans 1 minute. Remove to wire racks to cool completely., For icing, combine confectioners' sugar, water, meringue powder and cream of tartar; beat on low speed just until blended. Beat on high 4-5 minutes or until stiff peaks form. Cut a small hole in the tip of a pastry bag or in a corner of a food-safe plastic bag; transfer icing to bag. Keep any unused icing covered at all times with a damp cloth. If necessary, beat again on high speed to restore texture., To decorate cookies, place gingerbread boys on a work surface with heads facing you. Pipe antlers onto legs. With icing, attach chocolate chips for eyes and Red Hots for noses. Let stand until set. Store in airtight containers.
Nutrition Facts : Calories 106 calories, Fat 2g fat (1g saturated fat), Cholesterol 9mg cholesterol, Sodium 58mg sodium, Carbohydrate 21g carbohydrate (13g sugars, Fiber 0 fiber), Protein 1g protein.
CHEWY GINGER MOLASSES COOKIES
Molasses adds sweetness to these cookies and gives chewiness to every bite. Eat at least one warm right off the cooling rack with a tumbler of cold milk.
Provided by Food Network Kitchen
Categories dessert
Time 15m
Yield Makes: about 2 dozen
Number Of Ingredients 10
Steps:
- Preheat the oven to 375 degrees F. Line two baking sheets with parchment paper.
- Whisk the flour, ginger, cinnamon, baking soda, cloves and salt together in a medium bowl. Set aside.
- Beat the butter and sugar together in a large bowl with an electric mixer on medium-high speed until well combined, about 3 minutes. Add the molasses and egg and beat until lighter in color, about 3 minutes. Add the flour mixture and mix on low until well blended.
- Using a tablespoon, form the dough into 1-inch balls and roll in sugar. Place each ball 2 inches apart on the prepared baking sheets. Bake until golden and crackled, 12 to 15 minutes; the cookies will still be a little soft. Baking these in 3 batches one sheet at a time gets you the nice, crackly top. The second sheet of cookies can stay on the counter until ready to bake. Form the remaining dough, roll the balls in sugar and place on the now cooled first baking sheet. Allow the cookies to cool for 5 minutes on the baking sheet, and then remove to a rack to cool completely.
GRANDMA'S® MOLASSES GINGER COOKIES
Soft and chewy ginger cookies that will have everyone asking for more. Recipe courtesy of Sue Hoagland.
Provided by Grandma's Molasses
Categories Desserts Cookies Molasses Cookie Recipes
Time 8h30m
Yield 48
Number Of Ingredients 12
Steps:
- In a large bowl, whip together sugar, butter, molasses, egg, and vanilla. Mix in flour, baking soda, baking powder, and spices until dough comes together. Wrap well and refrigerate overnight.
- Preheat the oven to 350 degrees F.
- Roll cookie dough into 1-inch balls and roll in sugar to coat. Arrange on rimmed baking sheets. Bake for 15 minutes.
Nutrition Facts : Calories 109.6 calories, Carbohydrate 17.9 g, Cholesterol 13.6 mg, Fat 4 g, Fiber 0.3 g, Protein 1 g, SaturatedFat 2.5 g, Sodium 47.2 mg, Sugar 11.1 g
STARBUCKS GINGER MOLASSES COOKIES
These are the the extra large, extra expensive cookies available at Starbucks. This recipe came from www.kitchenlink.com.
Provided by Rachel-Snachel
Categories Drop Cookies
Time 22m
Yield 12 large cookies, 12 serving(s)
Number Of Ingredients 13
Steps:
- Heat oven to 375 degrees with the rack in the center. Line 2 baking sheets with parchment paper. Set aside.
- Sift flour, baking soda, salt, cinnamon, ginger, allspice, and cloves into a medium bowl. Set aside.
- Cream the butter and brown sugar in a large mixing bowl with mixer on high speed until light and fluffy, about 1 minute. With mixer on medium speed, beat in the egg and molasses, then increase the speed to high and beat about 1 minute longer, until the mixture no longer looks curdled. Scrape the sides with a rubber spatula several times while mixing.
- Mix in the flour mixture on low speed. The batter will be rather stiff. Place some granulated sugar on a small plate or saucer. Use a 1/4 cup ice cream scoop or a measuring cup to form 1/4-cup portions of dough. (Spray the cup or scoop with the optional non-stick vegetable spray to make it easier to release the dough.) Transfer the dough to your hands and roll each portion into a rough ball, then roll each ball into the sugar. Place six sugared balls on each baking sheet, spacing them evenly, because they will spread during baking.
- Dampen your fingers with water and press down lightly on each cookie to flatten it a little and dampen the top. Refrigerate one filled baking sheet while the other bakes.
- Bake for 12 minutes, or until the cookies have spread and are firm to the touch. Rotate the sheet 180 degrees halfway through the baking time. Remove from the oven and let the cookies cool on the baking sheet.
- Note: This dough can be frozen for slice-and- bake cookies. Just roll into a log 2-1/2 inches thick. Wrap in plastic wrap and then in foil. Can be stored in the freezer up to 6 months.
Nutrition Facts : Calories 284.8, Fat 12.2, SaturatedFat 7.5, Cholesterol 47.9, Sodium 274.7, Carbohydrate 41.4, Fiber 0.8, Sugar 21.8, Protein 3.2
GINGER-MOLASSES REINDEER COOKIES
Whether you're participating in a cookie exchange with friends or making a treat for St. Nick, add these adorable reindeer cookies to your holiday baking this year.
Provided by maryjjohnson34
Categories Dessert
Time 1h15m
Yield 35 serving(s)
Number Of Ingredients 13
Steps:
- Heat oven to 325F (160C). Line two baking sheets with parchment paper.
- In a medium bowl, whisk together flour, baking soda, ginger, cinnamon, salt and cloves.
- In a large bowl using a hand mixer or in the bowl of a stand mixer, cream together butter and sugar until light and fluffy; about 2 minutes. Add egg and molasses, mixing until fully combined. In 2 equal parts, add flour mixture, mixing until just combined.
- Roll dough into 1 tablespoons (15 mL) balls and place on prepared baking sheets 1 1/2 inches apart, pressing down lightly with palm. Place two pretzels next to one another 1/4 inch (0.5 cm) inside the edge of each cookie to resemble antlers; press pretzels lightly to adhere to cookie dough.
- Bake in batches until just set; about 12 minutes. Let cool 4 minutes on sheets before cooling completely on racks. Once cooled, use cookie icing to adhere candy eyeballs to cookies and draw noses. Allow to set completely.
Nutrition Facts : Calories 117.5, Fat 3.1, SaturatedFat 1.8, Cholesterol 12.3, Sodium 235.5, Carbohydrate 20.5, Fiber 0.6, Sugar 6, Protein 2.1
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SERIOUSLY SOFT MOLASSES COOKIES - SALLY'S BAKING ADDICTION
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4.5/5 (255)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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