Momsmolassescookies Recipes

Steps:

• In a large bowl, cream shortening and 1 cup sugar until light and fluffy. Beat in the egg, molasses, milk and vanilla. Combine the flour, baking soda, cinnamon, salt and nutmeg; gradually add to creamed mixture and mix well. Cover and refrigerate for 1 hour., Roll into 1-1/4-in. balls; roll in remaining sugar. Place 2 in. apart on greased baking sheets. , Bake at 350° for 10-14 minutes or until tops crack and edges are slightly firm. Remove to wire racks to cool.

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:

• Melt shortening and let cool. Add 1 c sugar, molasses and egg. Beat well.
• Sift dry ingredients, except the remaining sugar. Add to first mixture. Mix well.
• Chill at least 1 hour. (Don't skip this step!).
• Form in 1 inch balls and roll in remaining sugar. Bake at 375 degrees for 8-10 minutes on greased cookie sheets. (As low as 7 minutes in a convection oven).
• NOTE: To get the texture just right, follow the directions closely. Specifically three things: don't substitute butter or margarine for the shortening, melt the shortening, and hand form the cookies.

Steps:

• Mix together brown sugar, Crisco, molasses and egg; add in flour, soda and spices, mix well.
• Cover and refrigerate at least 1 hour.
• Preheat oven to 375°.
• Shape dough into walnut-sized balls.
• Dip tops in granulated sugar.
• Place sugar-side up about 3" apart on cookie sheet.
• Bake 10-12 minutes.
• Remove immediately from cookie sheet and let cool.

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 together bacon fat and sugar.
• Add hot water, molasses, baking soda, cinnamon and salt.
• Stir flour in 1 cup at a time until all is thoroughly blended.
• Chill dough at least 1 hour.
• Flour rolling surface.
• Roll chilled dough to 1/2" thick.
• Cut with large round cookie cutter or juice glass.
• Grease foil-covered cookie sheets.
• Bake at 275 for 10 minutes.
• Mix powdered sugar with small amount of water until spreading consistency is reached.
• Frost cookies with glaze.

Steps:

• Mix all ingredients in the order given.
• Chill for 3-4 hours.
• Roll dough 1/4" thick.
• Cut in 3" circles.
• Place on cookie sheet.
• Bake at 375 degF for 10-12 minutes.
• Let cool 2 minutes before removing from pan.

Steps:

• Cream margarine and sugar, add eggs and molasses.
• Finally add dry ingredients.
• Roll in balls size of fifty cent piece.
• Roll in sugar--do not flatten!
• bake on greased cookie sheet and bake at 350° for 10-12 minutes.

Steps:

• Cream together shortening and brown sugar.
• Stir in egg, molasses, and vanilla and mix well.
• Fold in dry ingredients and stir.
• Cover and chill till firm (1-2 hours).
• Preheat oven to 350°.
• Roll dough into small balls and roll in white sugar.
• Place on lightly greased cookie sheet.
• Bake at 350° for 9-10 minutes.
• Leave on sheet one minute until set.

Steps:

• Preheat oven to 350 degrees F (180 degrees C).
• Mix ingredients in order given, by hand (mixers ruin this recipe!). Mix in baking soda dissolved in water. Add the flour last.
• Lightly flour board, and add flour as needed to keep dough from being really sticky. Roll out thin and cut into any shapes you want.
• Bake 10 to 12 minutes.

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Lightly grease a couple of cookie sheets.
• In a large bowl, cream together the sugar and lard. Gradually mix in the egg, and molasses. Sift together the flour, baking soda, ginger, dry mustard, instant coffee, and cloves; stir this into the creamed mixture alternately with the milk.
• Drop cookie dough by heaping teaspoonfuls onto the prepared cookie sheets. Press a raisin or maraschino cherry into the center of each one. Bake for 15 minutes in the preheated oven. Remove from baking sheets to cool on wire racks.

Steps:

• Cream together shortening and sugar.
• Mix in the molasses, egg, vanilla and maple flavouring.
• Sift together the remaining ingredients.
• Add to the other mixture.
• Mix well.
• Form into balls.
• Roll in sugar.
• Flatten slightly with fork.
• Place on greased cookie sheet.
• Bake at 325° for 12-15 minutes.

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:

• Preheat oven to 375 degrees F (190 degrees C).
• Toss raisins and 1 teaspoon flour together in a saucepan until raisins are coated in flour. Stir 1/4 cup sugar, 1 teaspoon vanilla extract, and lemon juice into raisins. Pour 1 cup boiling water over raisin mixture; bring mixture to a boil. Cook, stirring constantly, until raisins start to break down and mixture thickens, 5 to 10 minutes. Remove from heat and cool to room temperature.
• Stir 2 3/4 cups flour, 3/4 cup sugar, and salt together in a bowl.
• Whisk melted shortening and molasses together in another bowl; stir in remaining vanilla extract. Dissolve baking soda in 1/3 cup boiling water. Stir soda water into molasses mixture until mixture foams and is well-combined. Stir flour mixture and molasses mixture together in a large bowl until a stiff dough forms.
• Divide dough into 2 balls; 1 dough ball for the bottom cookie rounds and 1 ball for the top cookie rounds. Cover 1 dough ball with a damp paper towel; roll remaining dough ball out to 1/8-inch thickness. Cut dough into rounds using the top of a glass or a round cookie cutter. Place these bottom rounds 2-inches apart on a baking sheet. Top each dough round with 1 tablespoon of raisin filling mixture.
• Roll out remaining dough ball to 1/8-inch thickness and cut into rounds using the same cutter. Moisten fingers slightly with water and carefully work each top round from the center outwards until each is about 1/4-inch larger around than the bottom round. Working from one edge, place top round over bottom round and filling, pressing firmly to seal the cookie. Lightly press down tops of cookies to settle filling in the pocket.
• Bake in the preheated oven until cookie is set, 10 to 12 minutes. Cool briefly on the baking sheet before transferring to a wire rack to cool completely.

Steps:

• In a bowl, cream butter and sugar. Beat in molasses and egg. Combine dry ingredients; gradually add to creamed mixture. Chill for 1 hour or until firm. , Shape into 1-in. balls; place on greased baking sheets. Press flat with a glass dipped in sugar. Bake at 375° for 8-10 minutes or until lightly browned. Cool on wire racks.

Steps:

• Cream together shortening and brown sugar. Stir in egg and molasses and mix well. Fold in dry ingredients and stir. Cover and chill until firm (1 - 2 hours).
• Preheat oven to 350 degrees F (175 degrees C).
• Roll dough into small balls (I use a small melon baller to help with this) and roll in white sugar. Place on lightly greased cookie sheets.
• Bake 9 - 10 minutes. Leave on cookie sheet one minute until set.