Tender And Spicy Molasses Cookies Recipes

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:

• Cream Margarine and sugar until light and fluffy.
• Blend in egg and molasses.
• Add Combined dry ingredients and mix well.
• Chill 4 hours or overnight.
• Roll out 1/2 inch thick and cut out cookies with your favorite Gingerbread Cookie Cutter!
• I usually use a mid sized Gingerbread Man.
• Bake @ 400 degrees F for 6-8 minutes.

Steps:

• Mix together shortening, brown sugar, egg and molasses.
• In separate bowl, stir together remaining dry ingredients except white sugar. Then mix dry ingredients into shortening mixture.
• Chill dough 2 hours or overnight.
• Roll dough into balls the size of large walnuts and dip tops in sugar. Place on lightly greased baking sheet about 3 inches apart, sugared side up.
• Bake in a 375º oven about 10 to 12 minutes until just set but not hard.
• Cool on wire rack.

Steps:

• In a large mixing bowl, combine all ingredients.
• Beat at low speed until well mixed, about 3 minutes.
• Cover and chill until firm, about 4 hours or overnight.
• Preheat oven to 350°F.
• Shape rounded teaspoonfuls of dough into 1-inch balls.
• Roll in sugar.
• Place 2 inches apart on greased cookie sheet or on parchment paper.
• Bake 10-12 minutes or until slightly firm to the touch.
• Remove to wire racks to cool.

Steps:

• Preheat the oven to 350°F and have a large cookie sheet ready, greased or lined with parchment paper (if not a non-stick sheet).
• In a small saucepan, bring the water and the raisins to a boil, then reduce to a simmer and cook 5 minutes. Take off the stove and let cool. (You can put the pot in a sink with a couple inches of cold water to hasten the process.).
• Meanwhile, in a medium bowl, sift together the flour, baking soda, salt and spices.
• Then, in a large bowl, put the molasses and the oil, and mix until smooth.
• Add the vanilla, and the cooled water and raisins, and stir a couple times.
• Next, you put the flour in the molasses and prepare to act quickly : if you don't, your cookies will delfate.
• Using a rubber spatula to scrape the sides of the bowl, stir and stop as soon as it is well mixed.
• Then, drop the batter by tablespoonfuls on the cookie sheet, about 1 inch apart from eachother.
• Cook for 10-12 minutes, they will be soft when you get them out of the oven, but when cooled they will have a nice crisp on the outside and a soft cakelike texture on the inside.
• You may have enough dough to make a second batch.

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.