Spicymolassescookiesbybijoux Recipes

Steps:

• Preheat oven to 400 degrees F (205 degrees C). Grease cookie sheets.
• Sift together flour, ginger, cinnamon and salt. Dissolve baking soda in hot water. Mix together shortening, sugar, molasses and egg until creamy. Mix in the flour mixture alternately with the cold water. Mix in the baking soda and most of the walnuts, reserving a few to sprinkle on tops of cookies.
• Drop by rounded tablespoonfuls onto greased cookie sheet, spacing 2 inches apart. Bake these for 12 minutes or until done.

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:

• Cream together until light and fluffy butter flavored shortening and brown sugar. Add egg and molasses and beat well. Sift together flour, salt, baking soda, cinnamon, ground cloves and ginger. Add to creamed mixture and mix well.
• Chill at least 1 hour or overnight.
• Preheat oven to 375 degrees F (190 degrees C).
• Roll into 1-inch balls, roll in sugar. Place balls 2 inches apart on ungreased cookie sheet. Bake for 10 minutes. Cool slightly before removing from pan.

Steps:

• Mix together shortening, brown sugar, egg and molasses.
• In separate bowl, stir together remaining dry ingredients except white sugar. Then mix dry ingredients into shortening mixture.
• Chill dough 2 hours or overnight.
• Roll dough into balls the size of large walnuts and dip tops in sugar. Place on lightly greased baking sheet about 3 inches apart, sugared side up.
• Bake in a 375º oven about 10 to 12 minutes until just set but not hard.
• Cool on wire rack.

Steps:

• In a large bowl, cream shortening and brown sugar until light and fluffy. Beat in egg and molasses. Combine the flour, baking soda, salt, ginger, cinnamon and cloves. Gradually add to the creamed mixture and mix well., Shape into 1-in. balls; roll in sugar. Place 2 in. apart on greased baking sheets. Bake at 375° for 10-12 minutes or until the tops crack. Remove cookies to wire racks to cool.

Steps:

• In a large mixing bowl, combine all ingredients.
• Beat at low speed until well mixed, about 3 minutes.
• Cover and chill until firm, about 4 hours or overnight.
• Preheat oven to 350°F.
• Shape rounded teaspoonfuls of dough into 1-inch balls.
• Roll in sugar.
• Place 2 inches apart on greased cookie sheet or on parchment paper.
• Bake 10-12 minutes or until slightly firm to the touch.
• Remove to wire racks to cool.

Steps:

• Preheat oven to 350°F.
• Sift together flour, spices, baking soda, baking powder and salt.
• In the work bowl of a stand mixer, cream together butter, white sugar, brown sugar and vanilla.
• Add dry ingredients to mixer, a few spoonfuls at a time, mixing on low speed until combined.
• Wrap dough tightly in plastic wrap. Refrigerate 60 minutes.
• Place dough on Silpat or parchment. Roll dough out to about 1/4" thickness - about the size of the Silpat. Use bench flour as necessary to prevent sticking. Transfer Silpat to a cookie sheet.
• Bake in preheated oven for 20-25 minutes. Cut into 3x2" rectangles with a pizza wheel.
• Transfer Silpat to a cooling rack until room temperature. Store in a tightly sealed container.

Steps:

• In a large bowl, cream shortening and sugar. Add molasses. Add eggs, one at a time, beating well after each addition. Combine dry ingredients and spices; add to batter and mix lightly. Stir in nuts and raisins if desired; mix well. , Drop by teaspoonfuls onto greased baking sheets. Bake at 350° for 10-12 minutes. Remove to wire racks.

Steps:

• Preheat oven to 375 degrees.
• In large bowl beat together: softened butter, sugar, and brown sugar until light and fluffy, about 3-6 minutes on medium speed.
• Add the egg and vanilla; beat until combined, about 30 seconds.
• Stir in the molasses. Beat until incorporated, about 30 seconds.
• Reduce speed to low and slowly mix in the dry ingredients until combined.
• Roll into 2 tablespoons sized balls, roll in sugar and place on parchment lined cookie sheet with plenty of space to spread out.
• Bake 10 minutes until the edges are set and the middles are soft and undone. Let cool on baking sheet until they are stabilized before transferring to a rack to cool.
• *Notes and tips from Bijoux*: " -I add some demera sugar to the regular sugar that I roll the cookies into. The demera gives that extra crunchy sparkle. Superfine sugar, not powdered, is also very pretty & keeps its whiteness with the dark cookie crackles, too.
• -This dough is really sticky, keep putting your hands in cold running water and keep hands dripping wet for the cookie ball rolling process.
• -I usually add more ginger than is called for.
• - Best if you cook these cookies one pan at a time in the middle of the oven so that the heat distributes evenly.
• - Yes, these cookies are really not fully cooked when pulled out of the oven. Don't overcook them! Eventually, they fall and get that wrinkly/crispy/chewy texture. Let cookies sit on the pan a few minutes before putting on a wire rack to cool. These are really tasty warm straight out of the oven, too.".

Steps:

• Combine flour, soda, salt and spices in a bowl and mix well to blend.
• Combine sugar, oil, molasses, milk and vanilla in a large bowl.
• Mix thoroughly.
• Add flour mixture gradually.
• Mix well.
• Chill 1 hour or until firm.
• Roll out portions of dough on lightly floured surface to 1/4-inch thickness.
• Cut with a floured 2 1/2" cookie cutter or your favourite shaped cookie cutters.
• Place on greased cookie sheet.
• Bake at 375° for 8-10 minutes.
• When cool store in tightly covered metal container.
• Prep time includes chilling time.