Darkmolassesgingergingercookies Recipes

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Beat butter, molasses, cocoa, 1/3 cup sugar, baking soda, cinnamon, vanilla extract, and salt together in a large bowl until well blended. Beat in flour on low speed just until blended; dough will be firm.
• Form into 1-inch balls; roll in 1/4 cup sugar. Place 1 inch apart on ungreased cookie sheets.
• Bake in the preheated oven until puffy and cracked on top, 8 to 9 minutes. Cool on the cookie sheets for 1 minute before removing to a wire rack to cool completely.

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.

Steps:

• Preheat oven to 350 F.
• Beat margarine, sugar, salt, molasses, ginger and eggs together in a large bowl for one minute.
• Sift flour and baking soda and add to molasses mixture.
• Drop by teaspoonsful on a greased cookie sheet.
• Flatten using the flat bottom of a glass dipped in water.
• Bake for 12 minutes.
• Remove the very soft cookies to a cooling rack using a spatula.

Steps:

• Preheat oven to 375 degrees with the rack in the center.
• Line 2 baking sheets with parchment paper.
• Set aside.
• Sift flour, baking soda, salt, cinnamon and ginger into a medium bowl.
• Set aside.
• Cream the butter and brown sugar in a large mixing bowl with mixer on high speed until light and fluffy, about 1 minute.
• With mixer on medium speed, beat in the egg and molasses, then increase the speed to high and beat about 1 minute longer, until the mixture no longer looks curdled.
• Scrape the sides with a rubber spatula several times while mixing.
• Mix in the flour mixture on low speed.
• The batter will be rather stiff.
• Place some granulated sugar on a small plate or saucer.
• Use a 1/4-cup ice cream scoop or a measuring cup to form 1/4-cup portions of dough.
• (Spray the cup or scoop with non-stick vegetable spray to make it easier to release the dough.) Transfer the dough to your hands and roll each portion into a rough ball, then roll each ball into the sugar.
• Place six sugared balls on each baking sheet, spacing them evenly, because they will spread during baking.
• Dampen your fingers with water and press down lightly on each cookie to flatten it a little and dampen the top.
• Refrigerate one filled baking sheet while the other bakes.
• Bake for 12 minutes, or until the cookies have spread and are firm to the touch.
• Rotate the sheet 180 degrees halfway through the baking time.
• Remove from the oven and let the cookies cool on the baking sheet.
• Note: This dough can be frozen for slice-and-.
• bake cookies.
• Just roll into a log 2 1/2 inches thick.
• Wrap in plastic wrap and then in foil.
• Can be stored in the freezer up to 6 months.

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.

Steps:

• Heat oven to 325F (160C). Line two baking sheets with parchment paper.
• In a medium bowl, whisk together flour, baking soda, ginger, cinnamon, salt and cloves.
• In a large bowl using a hand mixer or in the bowl of a stand mixer, cream together butter and sugar until light and fluffy; about 2 minutes. Add egg and molasses, mixing until fully combined. In 2 equal parts, add flour mixture, mixing until just combined.
• Roll dough into 1 tablespoons (15 mL) balls and place on prepared baking sheets 1 1/2 inches apart, pressing down lightly with palm. Place two pretzels next to one another 1/4 inch (0.5 cm) inside the edge of each cookie to resemble antlers; press pretzels lightly to adhere to cookie dough.
• Bake in batches until just set; about 12 minutes. Let cool 4 minutes on sheets before cooling completely on racks. Once cooled, use cookie icing to adhere candy eyeballs to cookies and draw noses. Allow to set completely.