Healthymolassescookies Recipes

Steps:

• In a medium bowl, mix together the melted margarine, 1 cup sugar, and egg until smooth. Stir in the molasses. Combine the flour, baking soda, salt, cinnamon, cloves, and ginger; blend into the molasses mixture. Cover, and chill dough for 1 hour.
• Preheat oven to 375 degrees F (190 degrees C). Roll dough into walnut sized balls, and roll them in the remaining white sugar. Place cookies 2 inches apart onto ungreased baking sheets.
• Bake for 8 to 10 minutes in the preheated oven, until tops are cracked. Cool on wire racks.

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.

Steps:

• Preheat the oven to 350 degrees F. Line 2 baking sheets with parchment paper.
• In a large bowl, whisk together the oats, flour, baking powder, baking soda, cinnamon and salt.
• In a stand mixer, mix the sugar and coconut oil until combined. Add the molasses and eggs and mix until combined. Add the dry ingredients and mix until just combined. Fold in the raisins and walnuts.
• Using a 2-tablespoon or 1-ounce scoop, portion the dough onto the baking sheets, 1/2 to 1 inch apart. If you like chewier cookies, leave the dough as is. If you like crispier cookies, press down with a spoon to flatten. Bake until the edges are brown, about 15 minutes. Cool before serving.

Steps:

• Preheat the oven to 350 degrees F. In medium bowl, combine the flour, baking soda, cinnamon, ginger, cloves and salt and set aside.
• In the bowl of a standing mixer fitted with the paddle attachment, cream together the butter and brown sugar until light and fluffy. Beat in the egg and then the molasses. In thirds, gently mix in the flour mixture until just combined.
• Using an ice cream scoop, scoop out the cookie dough into 1-inch balls onto a sheet tray covered with turbinado sugar. Gently toss the cookies in the sugar, covering them completely. Place the sugar-coated dough balls on another sheet tray and gently squish a little.
• Bake for 9 to 10 minutes. Remove the cookies to a rack to cool. Store in an airtight container for up to 2 weeks.

Steps:

• Cream sugar, molasses and shortening together at medium speed until light and fluffy.
• Add eggs and mix at medium speed until creamy, scraping down the bowl before and after adding eggs.
• Stir flour, baking soda, cinnamon, ginger, nutmeg, salt and dry sugar substitute together to blend well, and then add, along with coffee and lemon juice, to creamy mixture.
• Mix at medium.
• Mix at medium speed until creamy.
• Drop dough by 1 1/2 Tablespoon onto cookies sheets that have been sprayed with pan spray or lined with aluminum foil.
• Bake at 375° for 12-14 minuntes, or until cookies are firm.
• Remove them to a wire rack and cool to room temperuture.

Steps:

• Preheat oven to 350°.
• In a large mixing bowl, cream together butter, shortening and sugars until light colored and fluffy.
• Beat in molasses and eggs; set mixture aside.
• In another large bowl, combine flour (no need to sift), salt, baking soda, ginger, cloves and cinnamon.
• Blend thoroughly with wire whisk.
• Gradually mix flour mixture into creamed ingredients until dough is blended and smooth.
• Roll dough into 1 1/2-inch balls.
• Dip tops in granulated sugar; place 2 1/2- inches apart on greased cookie sheet.
• Bake at 350° for 11 minutes.
• Do not overbake.
• Cool on wire rack.
• To keep cookies soft and chewy, store in a tightly covered container along with slices of raw apple between layers.
• These cookies also freeze beautifully.

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.