Johns Roll Out Molasses Cookies Recipes

Steps:

• In a large bowl, cream shortening and sugars until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in molasses. Combine the flour, baking soda, ginger, cinnamon and salt; add to the creamed mixture alternately with water, beating well after each addition. Cover and refrigerate for 3 hours or until easy to handle. , On a lightly floured surface, roll out to 1/4-in. thickness. Cut with 2-1/2-in. cookie cutters dipped in flour. Place 1 in. apart on greased baking sheets. , Bake at 350° for 8-10 minutes or until edges are firm. Remove to wire racks to cool. Frost or dust with confectioners' sugar if desired.

Steps:

• If you want to use vegetable shortening instead of lard, increase the amount by 1/2 cup I have never done this.
• (I add cinnamon too).
• Cream lard, sugars; add eggs, salt, spices, and baking soda.
• Add molasses and beat well, add water slowly.
• Stir in enough flour to make a dough stiff enough to roll.
• (I chill dough for a few hours) Roll 1/4 inch thick (or thicker if you want cake-y cookies) and you may sprinkle with extra sugar.
• Cut cookies, place on ungreased cookie sheets, bake in a 400 oven for 8 to 10 minutes.
• They are done when you can press down with a finger and leave a dent.
• Cool on wire racks.
• I prefer to gauge doneness by looking at the underside of the cookie and seeing how brown it is.
• If you want a cake-y cookie, don't let the cookies get dark browned, you want them golden, dark tan.
• Baking time will vary with the size of your cookies too.
• Small ones take a lot less time to bake.

Steps:

• In a large bowl, cream shortening and sugar. Beat in molasses and eggs. Combine the flour, baking soda, cinnamon, salt, cloves and ginger; gradually add to creamed mixture. Cover and refrigerate for 1-2 hours. , Shape 1/4 cupfuls of dough into balls; roll in sugar. Place four cookies on a greased baking sheet at a time. Bake at 350° for 18-20 minutes or until edges are set. Remove to wire racks to cool.

Steps:

• Cream together shortening, butter and sugar until light.
• Blend in molasses and egg.
• Dissolve soda in boiling water and add to mixture.
• Add vanilla.
• Mix dry ingredients and add gradually, mixing well to make a soft dough.
• Roll out to 1/4 inch thickness.
• A little more flour may be added, only enough to make dough easy to handle.
• Cut and place on greased cookie sheets.
• Bake 375 8-10 mins.

Steps:

• In a large bowl, cream together the sugar and shortening until smooth. Stir in the molasses and vanilla. Combine the flour, cinnamon, baking soda and salt; stir into the mixture alternately with the sour milk. Cover the dough and chill for at least one hour.
• Preheat the oven to 375 degrees F (190 degrees C).Grease cookie sheets. On a lightly floured surface, roll out about 1/3 of the dough to 1/4 inch in thickness. Cut into circles about 3 inches in diameter using a cookie cutter or drinking glass. Place cookies 2 inches apart onto the prepared cookies sheets. Place a raisin onto the center of each cookie.
• Bake for 8 to 10 minutes in the preheated oven, or until lightly browned. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.