WHEAT-FREE SOFT AND SPICY MOLASSES COOKIES
Yummy! You won't even miss the wheat!:] This could be made gluten-free by subbing brown rice flour (or other gluten-free flour) for the spelt flour and the oats. You may add some finely chopped nuts, if you'd like.
Provided by Missmagill
Categories Bar Cookie
Time 25m
Yield 2 cookies, 27 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees.
- Cream the butter, sugar, and mollases in a mixer on medium speed.
- Reduce speed to slow.
- Slowly add in other wet ingredients, followed by the dry ingredients.
- Grease a cookie sheet.
- Drop the batter by tablespoons onto the cookie sheet.
- Bake for 10-15 minutes in the 350 degree oven.
- Allow to the cookies to cool before removing them from the sheet.
SPICY MOLASSES COOKIES
A wonderfully full-flavored cookie that is covered in sugar. I usually chill overnight and the dough does not get rock hard. I use tablespoonfuls of dough and get about 28 or 29 cookies.
Provided by Lvs2Cook
Categories Dessert
Time 27m
Yield 28 cookies
Number Of Ingredients 11
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.
SOFT SPICY MOLASSES COOKIES
Make and share this Soft Spicy Molasses Cookies recipe from Food.com.
Provided by Kim127
Categories Dessert
Time 40m
Yield 4 dozen cookies
Number Of Ingredients 12
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.
Nutrition Facts : Calories 835.6, Fat 36.9, SaturatedFat 22.6, Cholesterol 146, Sodium 510.7, Carbohydrate 119.9, Fiber 2, Sugar 65.8, Protein 8.8
GLUTEN-FREE SOFT MOLASSES COOKIES
Make and share this Gluten-Free Soft Molasses Cookies recipe from Food.com.
Provided by cynthiagibas
Categories Dessert
Time 2h30m
Yield 60 serving(s)
Number Of Ingredients 16
Steps:
- Cream butter with brown sugar until smooth.
- Stir in egg and salt.
- Add molasses and buttermilk, stir.
- Sift together flours, baking soda, and spices. I strongly recommend sifting because chestnut flour can be a little lumpy. Note: the ratios of the four flours I used can be adjusted to your taste. Brown rice and sorghum flours are whole-grainy and do make the cookies a little less soft, while chestnut flour has a strong taste of its own. Play with the ratios to change the texture.
- Add about 3 cups of the flour mixture to the wet ingredients and mix in (you can use an electric mixer) until smooth.
- Add the remaining flour, the dough should be stiff enough that you'll probably have to stir this in by hand.
- Cover and refrigerate overnight.
- Roll dough out on a floured board to about 1/4" thickness.
- Cut circles or shapes. This dough makes good gingerbread men.
- Bake 15 minutes at 375.
- Cool. Frost with a soft cream cheese frosting if desired.
Nutrition Facts : Calories 85.1, Fat 3.4, SaturatedFat 2, Cholesterol 11.4, Sodium 118.3, Carbohydrate 13.4, Fiber 0.4, Sugar 7, Protein 0.7
GLUTEN-FREE MOLASSES COOKIES
The best gluten-free molasses cookies are soft and chewy, filled with the flavors of cinnamon, ginger and cloves, dipped in sugar, and, of course, gluten free! These cookies taste just like classic molasses cookies but use Betty Crocker™ All-Purpose Gluten Free Rice Flour Blend, a great all-purpose substitution for wheat-based flour. This recipe makes almost 50 cookies, enough to bring to a holiday cookie exchange or perfect for enjoying them at home and freezing the leftovers for later.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 55m
Yield 48
Number Of Ingredients 12
Steps:
- Heat oven to 350°F. In large bowl, mix brown sugar, shortening, molasses and egg with spoon. Stir in remaining ingredients except granulated sugar.
- Shape dough by rounded teaspoonfuls into 48 (1-inch) balls. Roll in granulated sugar. Place on ungreased cookie sheet 2 inches apart.
- Bake 9 to 12 minutes or until set and cookies appear dry. Let stand 1 minute; remove from cookie sheet to cooling rack.
Nutrition Facts : Calories 80, Carbohydrate 12 g, Cholesterol 0 mg, Fat 1/2, Fiber 0 g, Protein 0 g, SaturatedFat 1 g, ServingSize 1 Cookie, Sodium 40 mg, Sugar 6 g, TransFat 0 g
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- In a large bowl, beat together the brown sugar, butter or shortening, molasses, and egg until blended., Stir in the baking mix and spices., Refrigerate the dough, covered, for a minimum of 1 hour, or up to 2 days., Preheat the oven to 325°F., Scoop rounded tablespoonfuls of dough and roll into balls.
- Dip the tops of the balls in sugar., Place the balls, sugar-side up and 2" apart, on ungreased or parchment-lined baking sheets., Bake the cookies just until set and not raw-looking, about 13 to 16 minutes., Remove the cookies from the oven.
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- Make the Dough. Whisk together gluten-free flour, baking soda, ginger, cinnamon, and salt in a medium bowl. Set aside.
- Beat together the butter, brown sugar, and molasses on medium-high speed in the bowl of a stand mixer or with a handheld mixer in a large bowl until thick, about one minute. Stop the mixer. Scrape down the bottom and sides of the bowl. Turn mixer to medium-low, add the egg. Beat until combined. Stop mixer. Scrape the bottom and sides of the bowl. Add the whisked dry ingredients. Mix on low speed until a dough forms. One last time, scrape the bowl with a rubber spatula. Mix any dry flour into the dough with the spatula.
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