MOLASSES CRANBERRY COOKIES
Steps:
- 1. Heat oven to 350 degrees. Combine flour, baking soda, ginger, cinnamon, salt and cloves in medium bowl; set aside. 2. Combine sugar and butter in large bowl; beat at medium speed until well mixed. 3. Add molasses, egg and orange peel; continue beating until well mixed. Reduce speed to low, gradually add flour mixture to butter mixture, beating well after each addition. Stir in dried, sweetened cranberries. 4. Place turbinado sugar into small bowl. Shape dough into 1.25 inch balls; dip tops into sugar. 5. Place 2 inches apart onto ungreased cookie sheets. Bake for 10 to 13 minutes or until set.
MOLASSES OATMEAL CRANBERRY COOKIES
Make and share this Molasses Oatmeal Cranberry Cookies recipe from Food.com.
Provided by ratherbeswimmin
Categories Dessert
Time 1h45m
Yield 48 cookies, about
Number Of Ingredients 12
Steps:
- Position oven rack in center of oven; preheat oven to 375°; lightly butter a large baking sheet; set aside.
- In a bowl, whisk the flour, baking soda, cinnamon, and salt; set aside.
- Use an electric mixer on medium speed to beat the butter until slightly softened, about 2 minutes.
- Add in the sugar; beat until light, creamy, and pale yellow, about 3 minutes.
- Add in molasses and beat until well combined, then beat in eggs one at a time; finally beat in the vanilla until smooth.
- Turn off the beaters, add the prepared flour mixture, and beat at low speed just until a soft dough starts to form; there will be some dry patches of flour left.
- Scrape down the beaters, remove them, and stir in the oats and dried cranberries with a wooden spoon, just until evenly distributed and the flour is fully moistened.
- Mound by rounded tablespoonfuls onto the prepared baking sheet, spacing about 3 inches apart.
- Gently flatten the mounds a little with your hand or a rubber spatula.
- Bake 12-14 minutes, until brown but still pliable and soft.
- Leave cookies on baking sheet for a couple of minutes, and then transfer them to a wire rack to cool completely.
- Cool baking sheet for at least 5 minutes and butter it again before baking another batch.
- **May substitute raisins, dried blueberries, dried cherries, dried currants, or chopped dried pitted dates for the dried cranberries.
Nutrition Facts : Calories 111.7, Fat 4.4, SaturatedFat 2.6, Cholesterol 19, Sodium 68.3, Carbohydrate 16.5, Fiber 0.9, Sugar 7.9, Protein 1.7
RASPBERRY MOLASSES CRINKLES
A soft molasses cookie with a raspberry center. The flavors together are amazing!
Provided by Heather Lapp Cresmen
Categories Desserts Cookies Thumbprint Cookie Recipes
Time 2h45m
Yield 48
Number Of Ingredients 12
Steps:
- Mix the butter-flavored shortening and brown sugar with an electric mixer in a large bowl until smooth, and add the molasses and egg. Beat until fluffy, 2 to 3 minutes, and stir in the flour, baking soda, cinnamon, ginger, cloves and salt. Form the dough into a ball, cover, and refrigerate at least 2 hours.
- Preheat an oven to 350 degrees F (175 degrees C). Line cookie sheets with parchment paper and set aside. Place the sugar in a shallow bowl.
- Cut the dough into 4 pieces, and cut each quarter into 12 small pieces. Roll each piece into a 1 1/4 inch ball, and dip the balls into the sugar. Place the cookies, sugar side up, onto the prepared baking sheets.
- Using your thumb or the end of a wooden spoon, make an indentation in each cookie ball about 1/2 inch deep. Spoon 1/2 teaspoon of raspberry jam into each thumbprint.
- Bake in the preheated oven for 10 minutes, until the cookies are just set but not hard. Let cool for 1 minute before transferring the cookies to a wire rack to finish cooling.
Nutrition Facts : Calories 89.3 calories, Carbohydrate 14 g, Cholesterol 3.9 mg, Fat 3.5 g, Fiber 0.2 g, Protein 0.7 g, SaturatedFat 0.9 g, Sodium 68.1 mg, Sugar 8.9 g
CRANBERRY OATMEAL COOKIES
Dotted with cranberries, orange zest and vanilla chips, these cookies are so colorful and fun to eat. They look lovely on a dessert tray and would be a great addition to your Christmas cookie lineup. -Pat Habiger, Spearville, Kansas
Provided by Taste of Home
Categories Desserts
Time 25m
Yield 6 dozen.
Number Of Ingredients 13
Steps:
- In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking powder, salt and baking soda; add to the creamed mixture. Stir in the oats, raisins, cranberries and orange zest. Stir in baking chips. , Drop by rounded teaspoonfuls 2 in. apart onto greased baking sheets. Bake at 375° until the edges are lightly browned, 10-12 minutes. Cool on wire racks.
Nutrition Facts : Calories 89 calories, Fat 4g fat (2g saturated fat), Cholesterol 13mg cholesterol, Sodium 50mg sodium, Carbohydrate 12g carbohydrate (8g sugars, Fiber 0 fiber), Protein 1g protein.
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SERIOUSLY SOFT MOLASSES COOKIES - SALLY'S BAKING ADDICTION
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- Whisk the flour, baking soda, ginger, cinnamon, cloves, nutmeg, and salt together until combined. Set aside.
- In a large bowl using a hand-held or stand mixer fitted with a paddle attachment, beat the butter and both sugars together on high speed until creamy and combined, about 2 minutes. Add the molasses and beat until combined. Then add the egg and vanilla extract and beat until combined, about 1 minute. Scrape down the sides and bottom of the bowl as needed.
- On low speed, slowly mix the dry ingredients into the wet ingredients until combined. The cookie dough will be slightly sticky. Cover dough tightly with aluminum foil or plastic wrap and chill for 1 hour and up to 2-3 days.
- Preheat oven to 350°F (177°C). Line two large baking sheets with parchment paper or silicone baking mats. (Always recommended for cookies.) Set aside.
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