Molasses Cookie Mix Recipes

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:

• In a large bowl, combine the first nine ingredients. Divide into three batches; store in airtight containers in a cool, dry place for up to 6 months. Yield: 3 batches (9 cups total)., To prepare cookies: Preheat oven to 375°. In a large bowl, cream butter until light and fluffy. Add egg and molasses; mix well. Add 3 cups cookie mix; beat until smooth. , Shape into 1-in. balls and roll in sugar. Place 2 in. apart on ungreased baking sheets. Bake until the edges are firm and the surface cracks, 9-11 minutes. Cool on wire racks.

Steps:

• In a large bowl, combine the oil, sugar and molasses. Add egg; mix well. Combine the flour, baking soda, cinnamon, salt, cloves and ginger; add to sugar mixture and mix well. Cover and refrigerate for 4 hours or until easy to handle., Shape dough into 1-in. balls; roll in additional sugar. Place 3 in. apart on greased baking sheets. Bake at 375° for 7-9 minutes or until tops are cracked and edges are set. Cool for 2-3 minutes before removing from pans to wire racks.

Steps:

• 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.

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:

• In a large mixing bowl, combine all ingredients.
• Store the mix in an airtight container.
• Attach this to the Jar:
• Molasses Cookies.
• Makes 4 dozen cookies: 3/4 cup butter or margarine, softened, 1 egg, 1/4 cup sulfured molasses and 1 package Molasses Cookie Mix.
• Preheat oven to 375 degrees F.
• In large bowl, cream together the butter, egg, and molasses.
• Add the Molasses Cookie Mix and beat until smooth.
• Shape the dough into 1-inch balls; roll in granulated sugar & place 2 inches apart on ungreased cookie sheets.
• Bake for 9 to 11 minutes.
• Cool on wire racks.

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.