SOFT MOLASSES DROP COOKIES
The wonderful aroma and flavor of these spiced cookies will bring back memories of Grandma's kitchen! Make it your way with the delicious variation below.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 55m
Yield 48
Number Of Ingredients 12
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.
Nutrition Facts : Calories 90, Carbohydrate 10 g, Cholesterol 10 mg, Fat 1, Fiber 0 g, Protein 0 g, SaturatedFat 2 g, ServingSize 1 Cookie, Sodium 80 mg, Sugar 6 g, TransFat 1/2 g
SOFT MOLASSES SPICE COOKIES
Going back to an oldy but goody! This is a recipe I created by changing up an old recipe to be more modern. I added orange zest, spice, raisins, butter, and instead of a rolled cut out cookie. I made it much easier. I also added an icing. Which topped them off nicely. They are so very delicious! They will make a wonderful...
Provided by Nor Mac
Categories Cookies
Time 30m
Number Of Ingredients 24
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!
SOFT MOLASSES COOKIES V
Celebrate the winter months with spicy and soft molasses cookies. Great for eating with a hot cup of coffee.
Provided by sal
Categories Desserts Cookies Spice Cookie Recipes
Time 25m
Yield 36
Number Of Ingredients 8
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.
Nutrition Facts : Calories 112.8 calories, Carbohydrate 15.1 g, Cholesterol 18.7 mg, Fat 5.4 g, Fiber 0.3 g, Protein 1.3 g, SaturatedFat 3.3 g, Sodium 111.5 mg, Sugar 5.8 g
LUCINDA'S MOLASSES DROPS
Some of the best family heirlooms are edible, like these cookies, a tweaked version of Lucinda Scala Quinn's great-grandmother's recipe.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Yield Makes about 3 dozen large or 18 dozen small
Number Of Ingredients 13
Steps:
- Preheat oven to 375 degrees. Whisk together flour, baking soda, cinnamon, salt, ginger, and cloves. Whisk in brown sugar. Stir in melted butter, molasses, milk, and egg. Fold in candied orange peel.
- Roll 1 tablespoon or 1/2 teaspoon dough into a ball. Roll in sanding sugar, and transfer to parchment-lined baking sheets. Repeat with remaining dough. Chill in refrigerator for 5 minutes. Flatten each ball with the bottom of a glass. Bake for 12 minutes. Transfer cookies to wire racks, and let cool.
GLUTEN-FREE SOFT MOLASSES DROPS
Soft, chewy, and moist... these spicy cookies are best enjoyed with a nice tall glass of milk! Or some vanilla flavoured rice milk, in my case... LOL!
Provided by katii
Categories Drop Cookies
Time 30m
Yield 36 cookies, 36 serving(s)
Number Of Ingredients 12
Steps:
- Measure first 8 ingredients in given order into a mixing bowl.
- Stir baking soda into hot coffee.
- Add and beat dough until thoroughly blended.
- Drop by tablespoons onton greased cookie sheets.
- Bake in 375* oven for 10 to 12 minutes.
- Cool on wire racks.
- Enjoy!
Nutrition Facts : Calories 99.8, Fat 4.1, SaturatedFat 2.5, Cholesterol 15.3, Sodium 126, Carbohydrate 15.6, Fiber 0.6, Sugar 8.3, Protein 0.9
MOLASSES DROP COOKIES
Chewy and sticky sweet, these molasses cookies will be a surefire hit at your holiday cookie swap.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Yield Makes 2 dozen
Number Of Ingredients 8
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.
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SERIOUSLY SOFT MOLASSES COOKIES - SALLY'S BAKING ADDICTION
From sallysbakingaddiction.com
4.5/5 (277)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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