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
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
SUNNY'S GINGER MOLASSES COOKIES
Steps:
- Blend the wet: In a stand mixer with the paddle attachment or in a large bowl using a hand mixer on medium, blend the sugar and butter until lighter in color and fluffy. Add the molasses and ginger and blend until smooth. Then add in the egg and blend until incorporated.
- Add the dry: In a large bowl, whisk together the flour, baking powder and pumpkin pie spice. Reduce the mixer speed and add the flour mixture in 3 parts, slowly blending and scraping the sides of the bowl to include all the dough. Refrigerate for 30 minutes.
- Roll, bake and top: Preheat the oven to 350 degrees F. Line 2 baking sheets with parchment. Pour enough sugar into a small bowl to dust the cookies (about 1/3 cup).
- Using a small melon baller or ice scream scoop, make 24 balls of cookie dough and roll each in the sugar to coat on all sides. Place the balls on the prepared baking sheets 1 inch apart and gently press each down.
- Bake until the bottoms and edges are browned slightly, about 12 minutes; remove from the oven and immediately push a ginger candy in the center of each cookie so that it cools with it locked in place. Slide the cookies off the sheet by pulling the parchment paper off the sheet and onto a cooling rack. Cool before serving. Store in an airtight container for up to 6 days.
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.
GINGER MOLASSES COOKIES
This cookie is for the true spice lover. I just love the smell of the house when they are baking and was so fortunate to be one of my friend Lisa's taste-tester's for this recipe (and of course promptly asked for the recipe). I can't remember how many this makes so yield time is estimated. I generally make my cookies using a smaller cookie scoop so we can enjoy them longer. Oh, and if you don't have a lot of time to make these, you can omit the chilling time and they will still turn out--I'm honestly not sure if I ever chill the dough when I'm making these...rebel, I know. ;-)
Provided by misscrys79
Categories Drop Cookies
Time 1h51m
Yield 24-36 cookies, 12-18 serving(s)
Number Of Ingredients 13
Steps:
- Preheat the oven to 375 degrees. Line 2-3 cookie sheets with parchment paper or silicone mats.Combine the sugar and candied ginger in a food processor and grind until fine.
- Pour into a small bowl and set aside.
- In a medium mixing bowl, wisk together the melted butter and brown sugar. Add the egg and molasses and mix well.
- Combine the flour, baking soda, salt, and spices and sift into the butter mixture, stirring with a wooden spoon or rubber spatula to blend.
- Cover with plastic wrap and chill for at least an hour.
- Using a #20 cookie scoop or a 1/4 cup measure, scoop balls of dough, and gently flatten to form 2-1/2 to 3 inch discs.
- Roll each disc in the ginger sugar, and place on the lined cookie sheet, leaving about 3 inches between each cookie.
- Bake 12-15 minutes, until just golden brown around the edges, but still slightly soft. Do not overbake.
- Remove from the oven and immediately slide the paper or mat onto a metal rack to cool.
- I use a small cookie scoop for these to make smaller (and more!) cookies. Start out baking them for 8 minutes and then adjust the time accordingly.
CHEWY GINGERBREAD MOLASSES COOKIES
These cookies are what Christmas tastes like! This recipe makes a fairly big batch, which is perfect for sharing with friends and guests. If you like thick chewy cookies, it will make about 48. If you like them smaller or thin, it would be most practical to make a half batch, or you'll be cutting out cookies for the whole day! The prep time listed is approximate because the time involved is proportionate to the size of your cookies. You can also prepare the dough ahead of time, freeze it, then bake them later.
Provided by Entropy
Categories Dessert
Time 1h15m
Yield 48-100 Cookies, 48 serving(s)
Number Of Ingredients 9
Steps:
- Place margarine in large mixing bowl; soften it in a microwave for a few seconds.
- Cream sugar and margarine; add molasses and water.
- Combine flour, baking soda, ginger, cinnamon, and allspice.
- Add to the mixing bowl; mix together.
- Let dough cool, covered, in freezer for at least one hour.
- Preheat oven to 325 degrees Fahrenheit.
- Roll out dough; cut out with cookie cutters.
- If the cookies are thin, bake for 6 minutes.
- If cookies are thick, bake for 8 minutes.
- Cookies will appear slightly underbaked but that's what makes them taste so good and chewy!
- Cool cookies on a wire rack.
- These cookies stand their own without frosting, but if you want to frost them, mix a cup of powdered sugar with a little water to make frosting. Draw a few accent lines or dots on the cookies.
Nutrition Facts : Calories 101.7, Fat 2, SaturatedFat 0.4, Sodium 64.5, Carbohydrate 19.6, Fiber 0.5, Sugar 8.1, Protein 1.4
CHEWY GINGER MOLASSES COOKIES RECIPE BY TASTY
Cookies with crisp edges, soft middle, and rich, spiced flavor that stays fresh for days.
Provided by Tasty
Categories Bakery Goods
Time 2h10m
Yield 12 servings
Number Of Ingredients 12
Steps:
- In a medium bowl, whisk together the flour, baking soda, ginger, cinnamon, cloves, and salt.
- In the bowl of a stand mixer fitted with the paddle attachment, combine the butter, granulated sugar, and brown sugar. Mix on medium-high speed until light and fluffy, about 3 minutes. Add the molasses and mix on medium-high speed until well combined. Add the egg and continue mixing until incorporated, about 2 minutes.
- Reduce the speed to low and gradually add the dry ingredients. Mix until evenly incorporated.
- Transfer the dough to an airtight container and refrigerate for 1 hour, or until chilled.
- Preheat the oven to 350°F (180°C). Line two baking sheets with parchment paper.
- Use an 2 ounce scoop to portion the cookies onto the baking sheet, spacing evenly. Freeze for 10 minutes.
- Fill a small bowl with raw sugar, then roll each dough ball in the sugar until completely coated. Return to the baking sheet.
- Bake the cookies for 8-10 minutes, until they begin to crack slightly on top. Remove from the oven and let cool for 4-5 minutes, then transfer to a wire rack to cool completely..
- Enjoy!
Nutrition Facts : Calories 280 calories, Carbohydrate 39 grams, Fat 12 grams, Fiber 0 grams, Protein 3 grams, Sugar 19 grams
MOLASSES HONEY GINGER COOKIES
Categories Ginger Bake Christmas Easter Quick & Easy Winter Edible Gift Parade
Yield Makes 3 dozen medium-sized cookies
Number Of Ingredients 19
Steps:
- 1.Cream together the shortening, sugar, molasses, and honey in a bowl with an electric mixer. Add the egg yolks and mix well.
- 2.Sift together the flour, baking soda, baking powder, salt, and spices; stir into the shortening mixture. Wrap the dough in plastic and chill well.
- 3.Roll out dough on a lightly floured surface to 1/4-inch thickness. Cut out shapes with Christmas tree and/or other holiday cookie cutters; transfer to lightly greased baking sheets.
- 4.Preheat oven to 350°F. Bake cookies for 8 to 10 minutes. (Do not overbake.) Let the cookies cool on the baking sheets until they are firm, then transfer to a rack to cool completely.
- 5.Beat confectioners' sugar, butter, milk, and vanilla until smooth, adding more sugar or milk as needed. If desired, divide icing among smaller bowls and tint with different food colorings. Decorate cookies with colored icings and sugars.
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