OATMEAL MOLASSES CRISPS
In Amish and Mennonite homes, home cooking is guaranteed delicious. So when I found this recipe in an Amish cookbook, I knew I had to try it. It's become a favorite of our family as well as the folks at our church fellowship. -Jori Schellenberger, Everett, Washington
Provided by Taste of Home
Categories Desserts
Time 55m
Yield about 15 dozen.
Number Of Ingredients 12
Steps:
- Preheat oven to 375°. In a large bowl, cream butter and sugar until light and fluffy. Beat in eggs, one at a time. Beat in molasses and vanilla. In another bowl, whisk together flour, baking powder, cinnamon, salt and baking soda; gradually add to creamed mixture. If necessary, transfer to a larger bowl; stir in oats and pecans., Drop dough by tablespoonfuls 2 in. apart onto greased baking sheets. Bake until edges are firm, 10-12 minutes. Cool on pans 3 minutes. Remove to wire racks to cool.
Nutrition Facts : Calories 75 calories, Fat 4g fat (2g saturated fat), Cholesterol 11mg cholesterol, Sodium 66mg sodium, Carbohydrate 10g carbohydrate (6g sugars, Fiber 0 fiber), Protein 1g protein.
MOLASSES-GINGER CRISPS
Boasting three kinds of ginger (ground, crystallized, and fresh), these crispy cookies are packed with flavor. They pair perfectly with our Espresso Ice Cream. Martha made this recipe on Martha Bakes episode 1105.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes Bread Recipes
Yield Makes 8 dozen
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees. In a medium bowl, whisk together flour, ground ginger, baking soda, and salt.
- In the bowl of a mixer fitted with the paddle attachment, beat butter and granulated sugar on medium-high speed until pale and fluffy. Beat in egg and egg yolk, crystallized ginger, and grated ginger. Reduce speed to low. Beat in flour mixture in three additions, alternating with molasses, beginning and ending with flour mixture and beating until combined after each addition. Cover; refrigerate until firm, at least 1 hour.
- Using a 1-teaspoon ice cream scoop, scoop dough into rounded teaspoons onto parchment-lined baking sheets. Refrigerate until firm, about 30 minutes. Roll dough into balls; coat with sanding sugar. Place 12 balls onto each parchment-lined sheet, spacing 2 inches apart.
- Bake, rotating sheets halfway through, until cookies are flat and edges are dark golden brown, 12 to 14 minutes. Let cool 5 minutes on sheets, then transfer to wire racks and let cool completely. Cookies can be stored in airtight containers at room temperature up to 2 days or frozen up to 1 month.
MOLASSES - GINGER CRISPS
Make and share this Molasses - Ginger Crisps recipe from Food.com.
Provided by Chef mariajane
Categories Dessert
Time 12m
Yield 6 dozen cookies
Number Of Ingredients 12
Steps:
- Preheat oven to 350°F Sift together flour, ground ginger, baking soda and salt. Set aside.
- Beat butter and sugar toether with an electric mixer on medium-high speed until pale and fluffy. Beat in egg and egg yolk, then the grated ginger and crystallized ginger. Reduce speed to low. Add flour mixture in 3 additions, alternating with molasses. beat until well-done. Shape teaspoons of dough into balls, and roll in sanding sugar. Space 2-inches apart on parchment-lined baking sheets.
- Bake until cookies are flattened and edges are dark golden brown 12-14 minutes. Let cool on sheets 5 minutes, then transfer to wire racks to cool completely. Cookies can be stored in airtight containers for up to 2 days or frozen for up to 1 month.
Nutrition Facts : Calories 847.2, Fat 32, SaturatedFat 19.8, Cholesterol 116.4, Sodium 517.4, Carbohydrate 138.5, Fiber 1.3, Sugar 99, Protein 5.4
MOLASSES SPICE CRISPS
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Yield Makes about 50 cookies
Number Of Ingredients 10
Steps:
- Preheat oven to 375 degrees. Line baking sheets with Silpats; set aside.
- In a medium bowl, whisk together flour, baking soda, cloves, ginger, cinnamon, and salt; set aside. In the bowl of an electric mixer fitted with the paddle attachment, combine shortening and 1 cup sugar. Beat on medium speed until light and fluffy, about 2 minutes. Add egg and molasses, and beat to combine. Add dry ingredients, and beat on low to combine.
- Place the remaining 1/2 cup sugar in a small bowl. Using a 1 1/2-inch ice-cream scoop, form balls of dough. Roll dough balls between the palms of your hands until smooth. Roll in sugar. Place about 2 inches apart on prepared baking sheets. Bake until the cookies are set in the center and begin to crack, about 12 minutes, rotating the baking sheets once after 5 minutes. Transfer the baking sheets to a wire rack to cool, 5 minutes. Transfer cookies to rack until completely cool. Store in an airtight container up to 1 week.
More about "molasses crisps recipes"
MOLASSES APPLE CRISP - CRUMB: A FOOD BLOG
From crumbblog.com
5/5 (8)Category DessertCuisine CanadianTotal Time 1 hr 5 mins
- Core and thinly slice the apples. You should have around 5-6 cups, depending on how big your apples are. (I leave the apples unpeeled for a more rustic texture, but feel free to peel them before slicing if you want a softer, more pie-like filling.)
- In a large mixing bowl, toss the apples together with water, molasses, brown sugar, flour, cinnamon, ginger and salt. Tumble into the prepared casserole dish, spreading out into a more or less even layer.
- In a second mixing bowl, stir together the flour, oats, brown sugar and salt. Using two knives or a pastry cutter, cut in the butter until you have a fine, crumbly mixture. Stir in the chopped walnuts. Scatter the crumble onto the apples, covering evenly.
CRISP MOLASSES COOKIES - SALLY'S BAKING ADDICTION
From sallysbakingaddiction.com
4.9/5 (14)Category Cookies
- Using a hand mixer or a stand mixer fitted with paddle attachment, beat the butter on high speed until completely smooth, about 1 minute. Add the granulated sugar and beat the two together until smooth and creamy, about 1 minute. Add the molasses, egg, and vanilla and beat on high until completely combined, about 2 minutes. Scrape down the sides and bottom of the bowl as needed.
- Add the dry ingredients to the wet ingredients and mix on low until combined. Cover and chill the dough for 1 hour in the refrigerator (and up to 2-3 days). If chilling for longer than a few hours, allow to sit at room temperature for at least 30 minutes before rolling and baking because the dough will be quite hard and the cookies may not spread.
- 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.
SERIOUSLY SOFT MOLASSES COOKIES - SALLY'S BAKING ADDICTION
From sallysbakingaddiction.com
MOLASSES-GINGER CRISPS RECIPE | PBS FOOD
From pbs.org
33 AMAZING MOLASSES RECIPES THAT'LL REALLY STICK WITH YOU …
From tasteofhome.com
CRISP MOLASSES COOKIES - GRANDMA'S MOLASSES®
From grandmasmolasses.com
MOLASSES COOKIES - COOKING CLASSY
From cookingclassy.com
GET INTO THE HOLIDAY SPIRIT WITH MARTHA STEWART’S MOLASSES-GINGER …
From thekitchn.com
MARTHA STEWART'S MOLASSES-GINGER CRISPS | MARTHA BAKES RECIPES
From youtube.com
MOLASSES COOKIES | RICARDO
From ricardocuisine.com
MOLASSES COOKIES {MORAVIAN COOKIES} - WHAT A GIRL EATS
From whatagirleats.com
OATMEAL MOLASSES CRISPS
From bigoven.com
30 OATMEAL COOKIE RECIPES TO ADD TO YOUR COLLECTION
From preprod.tasteofhome.com
25 MOLASSES RECIPES THAT’LL STICK WITH YOU - INSANELY GOOD
From insanelygoodrecipes.com
GINGER SNAPS RECIPE | CRISPY GINGERSNAPS - HANDLE THE HEAT
From handletheheat.com
CRISP MOLASSES COOKIES RECIPE | KING ARTHUR BAKING
From kingarthurbaking.com
HOW TO MAKE OATMEAL COOKIES FROM SCRATCH | TASTE OF HOME
From tasteofhome.com
THIN, CRISPY AND SPICY MOLASSES COOKIES - SEASONS AND SUPPERS
From seasonsandsuppers.ca
You'll also love