Granny Molasses Cookies Recipes
GRANNY MOLASSES COOKIES
Sugar and spice and everything nice! That's how you'll find these really good old-fashioned molasses cookies adapted from a recipe by the Naborhood Bakery located in Gardner Village of West Jordan, Utah
Provided by Debs Recipes
Categories Dessert
Time 30m
Yield 2 1/2 dozen, 30 serving(s)
Number Of Ingredients 11
Steps:
- Cream butter and sugar together; stir in egg, molasses and vanilla; combine and gradually add dry ingredients (add a couple more tablespoons flour if your dough seems too soft) then stir until completely mixed.
- Roll dough into 1 1/4" balls; roll each ball of dough in granulated sugar and place on a greased baking sheet.
- For soft & chewy cookies, bake at 375° for 8 minutes or just until edges start to turn golden-brown; for crisper cookies, bake for up to 10 minutes; allow cookies to remain on baking sheet for a couple minutes after they come out of the oven; remove cookies to a cooling rack to cool completely.
Nutrition Facts : Calories 95.3, Fat 3.3, SaturatedFat 2, Cholesterol 14.3, Sodium 134.2, Carbohydrate 15.4, Fiber 0.4, Sugar 8.3, Protein 1.1
GRANNY'S MOLASSES COOKIES
Whenever we went to my granny's for afternoon tea we knew we would be served these. These are nice and chewy. These have very similar ingredients to other molasses cookies recipes posted-the exception is the addition of maple flavouring and vanilla which i think make a nice addition! I'm a huge oatmeal/chocolate chip cookie fan but have to admit that these are a nice change from the everyday cookie, I hope you do too. (Don't overcook-unless you like crispy cookies).
Provided by um-um-good
Categories Dessert
Time 22m
Yield 2 dozen
Number Of Ingredients 12
Steps:
- Cream together shortening and sugar.
- Mix in the molasses, egg, vanilla and maple flavouring.
- Sift together the remaining ingredients.
- Add to the other mixture.
- Mix well.
- Form into balls.
- Roll in sugar.
- Flatten slightly with fork.
- Place on greased cookie sheet.
- Bake at 325° for 12-15 minutes.
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