Molasses Raisin Cookies Recipes

Steps:

• Place raisins in a bowl. Cover with boiling water; let stand for 5 minutes. Drain and set aside. , Meanwhile, in a large bowl, cream shortening and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in molasses. Combine the oats, flour, baking soda, salt and cinnamon; gradually add to the creamed mixture and mix well. Stir in raisins. , Drop by tablespoonfuls 2 in. apart onto lightly greased baking sheets. Bake at 350° for 12-14 minutes or until lightly browned. Remove to wire racks to cool.

Steps:

• In a large bowl, cream shortening and brown sugar. Beat in molasses. Add eggs, one at a time, beating well after each addition. Combine the flour, baking soda, ginger, cinnamon, salt and cloves; gradually add to creamed mixture. Stir in raisins and nuts., Drop by rounded tablespoonfuls 2 in. apart onto greased baking sheets. Bake at 375° for 8-10 minutes or until edges are lightly browned. Remove to wire racks to cool.

Steps:

• In a large mixing bowl cream shortening and brown sugar.
• Beat in molasses.
• Add eggs, one at a time, beating well after each addition.
• Combine the flour, baking soda, ginger, cinnamon, salt and cloves.
• Gradually add to creamed mixture.
• Stir in raisins and nuts.
• Drop by rounded tablespoonfuls 2 inches apart onto greased baking sheet.
• Bake at 375 for 8-10 minutes or until edges are lightly browned.

Steps:

• Preheat oven to 350 F degrees.
• Cream margarine, sugar, and molasses.
• Add egg and mix.
• Sift and add dry ingredients to mixture.
• Mix in sour milk.
• Fold in raisins.
• Drop by teaspoonsful on greased baking sheet and cook 10-12 minutes.
• Do not overcook.
• Makes very soft cookies.

Steps:

• 1. Melt butter and cool slightly. Stir in sugar, molasses, egg, and vanilla.
• 2. Sift together the flour, salt, baking soda, cinnamon, cloves, and ginger. Stir the raisins and nuts (if used) into the flour to coat well.
• 3. Combine dry ingredients with the sugar mixture until well blended. Pour into a greased 15 x 10 x 1-inch cookie or jelly roll pan. Bake at 375 degrees for about 12-13 minutes.
• 4. Cut the cake into bars when cool and dust with the cinnamon-sugar topping. *OR, top with the lemon glaze: Stir together, adjusting sugar or juice to desired consistency.

Steps:

• Heat oven to 375°. Mix molasses, oil and egg in medium bowl. Stir in remaining ingredients. Drop dough by tablespoonfuls onto ungreased cookie sheet.
• Bake 6 to 9 minutes or just until set. Let stand 1 minute; remove from cookie sheet to wire rack. Cool completely, about 30 minutes.
• In small bowl, mix glaze ingredients until smooth. drizzle about 1/2 teaspoon over each cookie.

Steps:

• Cream shortening and sugar in a large bowl on medium speed of electric mixer until light and fluffy.
• Add molasses and egg and mix well.
• Combine flour, baking soda, spices, and salt and add to creamed mixture.
• Mix well, and then stir in raisins.
• Cover and chill for 1 hour for easy shaping.
• Preheat oven at 350 degrees F.
• Shape dough into 1" balls then roll in sugar to coat well.
• Place on a greased cookie sheet and bake for 10-12 minutes or until set.

Steps:

• Position rack in center of oven, then preheat oven to 350 degrees F & lightly butter 2 large baking sheets. Set aside.
• In a medium bowl, mix flour, cocoa powder, baking soda, cinnamon & salt until a uniform color, then set aside.
• In a large mixing bowl & using an electric mixer at medium speed, beat butter & shortening until soft & smooth, about 1 minute.
• Scrape down the sides of the bowl, then add sugar & molasses, continuing to beat until light, about 2 more minutes.
• Beat in egg until smooth, then remove beaters.
• With a wooden spoon or rubber spatual, stir in the prepared flour mixture, but DO NOT OVERMIX ~ Just moisten the flour.
• Stir in raisins until you have a soft, drop-cookie dough with no lumps, but with some grains of flour still visible.
• Drop by rounded teaspoonfuls onto one prepared baking sheet, spacing the mounds about 1 1/2 inches apart.
• Bake for 10 minutes, or until tops appear dry & somewhat cracked but insides are still quite soft.
• Meanwhile, drop additional dough onto the 2nd prepared baking sheet, getting a 2nd batch ready to bake when the 1st batch is done.
• Remove 1st batch from oven & cool on baking sheet for 5 minutes, then transfer to wire rack to cool completely.
• Cool baking sheet for 5 minutes & butter it again to make another batch.

Steps:

• 1. Preheat oven to 350.
• 2. Cream together sugar and Crisco until fluffy. Add molasses and egg; beat until well blended.
• 3. Sift together flour and spices; gradually add to wet ingredients.
• 4. Gently fold in raisins. Cover and refrigerate until chilled (about 1 hour)
• 5. Shape dough into walnut sized balls, roll in granulated sugar and place 2" apart on greased cookie sheet. Bake for 10-12 mins. until browned.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease baking sheets.
• In a large bowl, cream together shortening and sugar until smooth. Beat in the eggs one at a time, then stir in the molasses. Combine the flour, baking soda, cinnamon, allspice, and ginger; blend into the molasses mixture. Stir in raisins. Drop dough by tablespoonfuls onto prepared baking sheets.
• Bake for 12 to 15 minutes in preheated oven, or until the center is set. Cool on wire racks.

Steps:

• Cream butterand sugar in a large bowl on medium speed of electric mixer until light and fluffy.
• Add molasses and egg and mix well.
• Combine flour, baking soda, spices, and salt and add to creamed mixture.
• Mix well, and then stir in raisins.
• Cover and chill for 1 hour for easy shaping.
• Preheat oven at 350 degrees F.
• Shape dough into 1" balls then roll in sugar to coat well.
• Place on a greased cookie sheet and bake for 8 to 10 minutes or until set.