MOLASSES-GINGERBREAD COOKIES
These cookies have a dark color and a pronounced molasses flavor. If you are making the Gingerbread Town-Square Cake, you can use this template to trace and cut out the different townhouse shapes.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Yield Makes about 2 dozen town houses, 4 dozen deer or trees, or 6 dozen men
Number Of Ingredients 12
Steps:
- Whisk together flour, baking soda, salt, and spices in a medium bowl.
- Beat butter and sugar with a mixer on medium-high speed until fluffy. Add eggs, 1 at a time, beating well after each addition. Beat in molasses. Reduce speed to low. Gradually add flour mixture, and beat until just combined. Divide dough into 3 portions, and wrap each in plastic. Refrigerate for 1 hour.
- Preheat oven to 350 degrees. On a generously floured piece of parchment, roll dough to a scant 1/4 inch thick. Brush off excess flour. Slide dough and parchment onto baking sheets, and freeze for 15 minutes.
- Cut out desired shapes. Transfer to parchment-lined baking sheets, and freeze for 15 minutes.
- Bake cookies for 6 minutes. Remove sheets from oven, and tap them firmly on counter to flatten cookies. Return to oven, rotating sheets, and bake until crisp but not darkened, 6 to 8 minutes more. Let cool on sheets on wire racks.
- Spoon icing into a pastry bag fitted with a very small plain round tip (such as Ateco #0 or #1). Pipe designs on cookies. Let cookies stand at room temperature until set, at least 2 hours (preferably overnight).
SUNNY'S GINGER MOLASSES COOKIES
Steps:
- Blend the wet: In a stand mixer with the paddle attachment or in a large bowl using a hand mixer on medium, blend the sugar and butter until lighter in color and fluffy. Add the molasses and ginger and blend until smooth. Then add in the egg and blend until incorporated.
- Add the dry: In a large bowl, whisk together the flour, baking powder and pumpkin pie spice. Reduce the mixer speed and add the flour mixture in 3 parts, slowly blending and scraping the sides of the bowl to include all the dough. Refrigerate for 30 minutes.
- Roll, bake and top: Preheat the oven to 350 degrees F. Line 2 baking sheets with parchment. Pour enough sugar into a small bowl to dust the cookies (about 1/3 cup).
- Using a small melon baller or ice scream scoop, make 24 balls of cookie dough and roll each in the sugar to coat on all sides. Place the balls on the prepared baking sheets 1 inch apart and gently press each down.
- Bake until the bottoms and edges are browned slightly, about 12 minutes; remove from the oven and immediately push a ginger candy in the center of each cookie so that it cools with it locked in place. Slide the cookies off the sheet by pulling the parchment paper off the sheet and onto a cooling rack. Cool before serving. Store in an airtight container for up to 6 days.
CHEWY GINGER MOLASSES COOKIES
Molasses adds sweetness to these cookies and gives chewiness to every bite. Eat at least one warm right off the cooling rack with a tumbler of cold milk.
Provided by Food Network Kitchen
Categories dessert
Time 15m
Yield Makes: about 2 dozen
Number Of Ingredients 10
Steps:
- Preheat the oven to 375 degrees F. Line two baking sheets with parchment paper.
- Whisk the flour, ginger, cinnamon, baking soda, cloves and salt together in a medium bowl. Set aside.
- Beat the butter and sugar together in a large bowl with an electric mixer on medium-high speed until well combined, about 3 minutes. Add the molasses and egg and beat until lighter in color, about 3 minutes. Add the flour mixture and mix on low until well blended.
- Using a tablespoon, form the dough into 1-inch balls and roll in sugar. Place each ball 2 inches apart on the prepared baking sheets. Bake until golden and crackled, 12 to 15 minutes; the cookies will still be a little soft. Baking these in 3 batches one sheet at a time gets you the nice, crackly top. The second sheet of cookies can stay on the counter until ready to bake. Form the remaining dough, roll the balls in sugar and place on the now cooled first baking sheet. Allow the cookies to cool for 5 minutes on the baking sheet, and then remove to a rack to cool completely.
NEW ENGLAND MOLASSES GINGERBREAD COOKIES
Steps:
- For dough:
- Combine 5 1/4 cups flour, cinnamon, ginger, cloves, and salt in medium bowl; whisk to blend well. Using electric mixer, beat butter and shortening in large bowl to blend. Add 1 cup sugar, molasses, and lemon peel and beat until smooth. Beat in egg and buttermilk. Stir 2 teaspoons water and baking soda in small cup to blend; beat into butter mixture. Beat in flour mixture in 2 additions. Stir in more flour, 1/4 cup at a time, until slightly firm dough forms. Divide dough into 3 equal parts. Shape each into disk. Wrap disks and chill until firm enough to roll, at least 2 hours. (Can be made 2 days ahead. Keep refrigerated. Soften slightly before rolling out.)
- Working with 1 disk at a time, roll out dough between sheets of waxed paper to 16x12-inch rectangle, occasionally lifting paper to smooth out wrinkles. Using 4- to 5-inch cutters, cut out boy and girl gingerbread people. Pull away excess dough around cutouts; flatten, wrap, and chill excess dough. Slide rimless baking sheet or inverted baking sheet under waxed paper with cutouts and chill until firm. Repeat with remaining dough disks, refrigerating cutouts on waxed paper on baking sheets. Roll out excess dough and make more cookies, using all of dough. (Cutout cookies can be made 1 day ahead. Cover; keep chilled.)
- Position rack in center of oven and preheat to 350°F. Using thin metal spatula, lift chilled cookies off waxed paper and transfer to baking sheet, spacing 1 inch apart. Bake until darker at edges and just firm to touch in center, about 12 minutes. Cool on sheet 5 minutes. Transfer to rack; cool completely. Bake remaining cookies, 1 sheet at a time.
- For icing:
- Sift powdered sugar into medium bowl. Mix in lemon juice and corn syrup. Mix in enough water by teaspoonfuls to form smooth icing soft enough to pipe but firm enough to hold shape. Divide into 3 or 4 portions and tint with food coloring, if desired.
- Spoon icing into pastry bag (or bags if using more than 1 color) fitted with small (1/16- to 1/8-inch) plain tip. Arrange cookies on work surface. Pipe icing onto cookies in desired patterns. Apply decorations as desired. Let cookies stand until icing is dry. (Can be made 3 days ahead. Store cookies airtight between sheets of waxed paper at room temperature.)
CHEWY GINGERBREAD MOLASSES COOKIES
These cookies are what Christmas tastes like! This recipe makes a fairly big batch, which is perfect for sharing with friends and guests. If you like thick chewy cookies, it will make about 48. If you like them smaller or thin, it would be most practical to make a half batch, or you'll be cutting out cookies for the whole day! The prep time listed is approximate because the time involved is proportionate to the size of your cookies. You can also prepare the dough ahead of time, freeze it, then bake them later.
Provided by Entropy
Categories Dessert
Time 1h15m
Yield 48-100 Cookies, 48 serving(s)
Number Of Ingredients 9
Steps:
- Place margarine in large mixing bowl; soften it in a microwave for a few seconds.
- Cream sugar and margarine; add molasses and water.
- Combine flour, baking soda, ginger, cinnamon, and allspice.
- Add to the mixing bowl; mix together.
- Let dough cool, covered, in freezer for at least one hour.
- Preheat oven to 325 degrees Fahrenheit.
- Roll out dough; cut out with cookie cutters.
- If the cookies are thin, bake for 6 minutes.
- If cookies are thick, bake for 8 minutes.
- Cookies will appear slightly underbaked but that's what makes them taste so good and chewy!
- Cool cookies on a wire rack.
- These cookies stand their own without frosting, but if you want to frost them, mix a cup of powdered sugar with a little water to make frosting. Draw a few accent lines or dots on the cookies.
Nutrition Facts : Calories 101.7, Fat 2, SaturatedFat 0.4, Sodium 64.5, Carbohydrate 19.6, Fiber 0.5, Sugar 8.1, Protein 1.4
MOLASSES-GINGERBREAD COOKIE DOUGH
This recipe is used to make our Swedish Gingerbread House, Gingerbread Facade, and Snow-Swept Gingerbread Cottage.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Yield Makes enough for one house, plus embellishments
Number Of Ingredients 9
Steps:
- Combine brown sugar, molasses, butter, spices, and salt in a medium saucepan over low heat, stirring with a wooden spoon, until sugar is dissolved, about 10 minutes. Stir in milk. Remove from heat, and let cool.
- Pour milk mixture into a mixing bowl; add baking powder and flour. With an electric mixer, and beginning on low speed and increasing to medium, beat until well combined. Divide dough in half; shape into disks. Wrap in plastic, and refrigerate overnight. Dough can be frozen up to 1 month; thaw in the refrigerator before using.
MOLASSES-FREE GINGERBREAD
This is a nice rolled spice cookie that has all the seasoning of gingerbread only without molasses. I rarely have molasses on hand and this makes cookies half way between a good sugar cookie and gingerbread. Light and crisp and they can be frosted or not. They also hold up well in a cookie tin. Yummy!
Provided by Callu
Categories Dessert
Time 35m
Yield 30 cookies, 30 serving(s)
Number Of Ingredients 10
Steps:
- Cream together softened butter, brown sugar, and white sugar until color gets light.
- Beat in egg.
- In a separate bowl blend together all dry ingredients including spices.
- Blend into butter mixture until evenly mixed and ball of dough forms.
- If you want to use cookie cutters- form dough into a ball and then flatten slightly, wrap and chill.
- Preheat oven to 375°F once dough is chilled.
- Roll chilled dough out onto very lightly floured surface until about 1/8 inch thick and cut into the shape you covet.
- Bake on a lightly greased cookie sheet at 375°F for about 6-9 minutes. These cookies will spread a little so try to keep them at least 1/2 inch apart on the cookie sheet.
- Cookies are done when just barely golden around the edges.
- To keep them crisp cool them on a wire rack.
- Once completely cool you can frost them or just eat them plain.
- NOTE: If you are going the easy route you can also roll dough into a log, wrap and chill and then just slice into circles and bake instead of using cookie cutters.
Nutrition Facts : Calories 136.1, Fat 6.4, SaturatedFat 4, Cholesterol 22.5, Sodium 142.3, Carbohydrate 18.6, Fiber 0.4, Sugar 10.4, Protein 1.4
More about "molasses gingerbread cookie dough recipes"
RECIPE: MOLASSES GINGERBREAD COOKIES | WHOLE FOODS …
From wholefoodsmarket.com
Servings 24Calories 150 per servingTotal Time 40 mins
- In medium bowl, whisk together flour, baking soda, salt, cinnamon, ginger, cloves and allspice; set aside.
- In a large bowl, cream together butter, brown sugar and 1/2 cup of the granulated sugar with an electric mixer on medium speed until light and fluffy, scraping down sides of bowl with a rubber spatula, about 4 minutes.
RECIPE: DRUNKEN MOLASSES COOKIES WITH GINGER - KITCHN
From thekitchn.com
NEW ENGLAND MOLASSES GINGERBREAD COOKIES - BON APPéTIT
From bonappetit.com
GINGER MOLASSES COOKIES - EASY TO MAKE CHRISTMAS …
From thefirstyearblog.com
CHEWY MOLASSES COOKIES (GINGERBREAD COOKIES)
From wenthere8this.com
EASY GINGERBREAD COOKIES WITHOUT MOLASSES | BAKER …
From bakerbettie.com
WHAT'S THE DIFFERENCE BETWEEN MOLASSES, GINGERSNAP, AND …
From myrecipes.com
GINGERBREAD COOKIES (SOFT AND CHEWY) - SUGAR GEEK SHOW
From sugargeekshow.com
SOFT MOLASSES COOKIES RECIPE (SO EASY!) - AVERIE COOKS
From averiecooks.com
LOW-CARB MOLASSES GINGERBREAD COOKIES - SIMPLY SO …
From simplysohealthy.com
TRADER JOE'S GINGERBREAD MOLASSES COOKIE DOUGH
From becomebetty.com
FAVORITE MOLASSES GINGERBREAD COOKIES RECIPE
From recipeland.com
CHEWY GINGER MOLASSES KETO COOKIES - I HACKED DIABETES
From ihackeddiabetes.com
SOFT AND CHEWY GINGERBREAD MOLASSES CHOCOLATE CHIP BARS
From averiecooks.com
GINGER MOLASSES COOKIES {SOFT AND CHEWY} - KITCHEN FUN WITH MY …
From kitchenfunwithmy3sons.com
GINGERBREAD DOUGH - RECIPES - PAGE 4 | COOKS.COM
From cooks.com
CHEWY GINGERBREAD MOLASSES COOKIES - KALEJUNKIE
From kalejunkie.com
MOLASSES GINGERBREAD COOKIES RECIPE - EAT SMARTER USA
From eatsmarter.com
HOLIDAY GINGERBREAD COOKIES - GRANDMA'S MOLASSES®
From grandmasmolasses.com
SOFT GINGERBREAD COOKIES - THE ANTHONY KITCHEN
From theanthonykitchen.com
THE BEST SOFT AND CHEWY GINGER MOLASSES COOKIES - EVERYDAY EASY …
From everydayeasyeats.com
GLUTEN-FREE GINGERBREAD MOLASSES COOKIES - THE BEST OF THIS LIFE
From bestofthislife.com
QUICK GINGERBREAD COOKIES WITHOUT MOLASSES - SWEET TOOTH AND SASS
From sweettoothandsass.com
MOLASSES-GINGERBREAD COOKIE DOUGH - MEALPLANNERPRO.COM
From mealplannerpro.com
GINGERBREAD COOKIES WITHOUT MOLASSES - DELICIOUS LITTLE BITES
From deliciouslittlebites.com
SOFT SOURDOUGH MOLASSES COOKIES - THE GINGERED WHISK
From thegingeredwhisk.com
SOFT GINGER-MOLASSES COOKIES | KING ARTHUR BAKING
From kingarthurbaking.com
CHEWY GINGER MOLASSES COOKIES - ENTERTAINING WITH BETH
From entertainingwithbeth.com
GINGERBREAD MOLASSES COOKIES RECIPE BY COCINA
From wearecocina.com
GRANDPA’S MOLASSES GINGER COOKIES - GET INSPIRED EVERYDAY!
From getinspiredeveryday.com
KETO MOLASSES GINGERBREAD COOKIES - RESOLUTION EATS
From resolutioneats.com
EDIBLE GINGERBREAD COOKIE DOUGH - SUGAR AND SOUL
From sugarandsoul.co
FULL-FLAVOR MOLASSES IN GINGERBREAD | COOKIE CONNECTION
From cookieconnection.juliausher.com
MOLASSES GINGERBREAD COOKIES - SCIENTIFICALLY SWEET
From scientificallysweet.com
BEST MOLASSES COOKIES - I HEART EATING - I HEART RECIPES
From ihearteating.com
SOFT GINGERBREAD CRINKLE COOKIES WITH GINGER & MOLASSES
From littlefamilyadventure.com
GINGER COOKIES WITHOUT MOLASSES (WITH HONEY) - WHERE IS MY SPOON
From whereismyspoon.co
MOLASSES GINGERBREAD COOKIES — SIMPLE ECOLOGY
From simpleecology.com
CHEWY GINGERBREAD COOKIES! (MOLASSES COOKIES) - ON MY KIDS PLATE
From onmykidsplate.com
GINGERBREAD SANDWICH COOKIES - FAMILY COOKIE RECIPES
From familycookierecipes.com
EASY GINGER MOLASSES COOKIES {SOFT + CHEWY} | LIL' LUNA
From lilluna.com
You'll also love