Best 5 Grammy Burnhams Molasses Cookies Recipes

GRAMMY BURNHAM'S MOLASSES COOKIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease baking sheets.
• In a large bowl, cream together shortening and sugar until smooth. Beat in the eggs one at a time, then stir in the molasses. Combine the flour, baking soda, cinnamon, allspice, and ginger; blend into the molasses mixture. Stir in raisins. Drop dough by tablespoonfuls onto prepared baking sheets.
• Bake for 12 to 15 minutes in preheated oven, or until the center is set. Cool on wire racks.

GRAMMY CARL'S RULE FOR MOLASSES COOKIES WITH BOILED MARSHMALLOW FROSTING

Steps:

• Preheat the oven to 375 degrees F. Line 2 baking sheets with parchment paper.
• For the molasses cookies: Put the brown sugar, butter and vegetable shortening in a large bowl and beat with a hand mixer on medium speed until combined. Add the flour, molasses, eggs, cinnamon, ginger and baking soda and beat until combined.
• Use a tablespoon to scoop the dough onto the baking sheets. Make sure there is ample space between each dough ball as the cookies will spread.
• Bake until puffed on top, 10 to 12 minutes. Cool the cookies on the baking sheet on a rack for 5 minutes, then transfer the cookies to the rack to cool completely before frosting.
• For the boiled frosting: Combine the granulated sugar, 3/4 cup water, cream of tartar and a pinch of salt in a medium heavy-bottomed pot, bring to a boil over medium heat and cook until a candy thermometer registers 245 degrees, about 3 minutes. Remove from the heat and fold in the marshmallows until melted.
• Put the egg whites in the bowl of a stand mixer fitted with a whisk attachment and whip on medium-high speed into stiff peaks. Turn the mixer to low and slowly pour the hot sugar mixture into the egg whites. Beat on medium speed until cool and fluffy, then fold in the vanilla extract.
• Using a butter knife, frost the bottoms of half the cookies, top them with the remaining cookies, and serve.

GRAMMY BURNHAM'S MOLASSES COOKIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease baking sheets.
• In a large bowl, cream together shortening and sugar until smooth. Beat in the eggs one at a time, then stir in the molasses. Combine the flour, baking soda, cinnamon, allspice, and ginger; blend into the molasses mixture. Stir in raisins. Drop dough by tablespoonfuls onto prepared baking sheets.
• Bake for 12 to 15 minutes in preheated oven, or until the center is set. Cool on wire racks.

GRANDMA MAY'S MOLASSES COOKIES

Steps:

• Mix cooled shortening, sugar, molasses, water and egg together well.
• Blend in dry ingredients.
• Chill a short time in refrigerator.
• Make 1-inch balls and roll in granulated sugar ( I usually add a little bit of cinnamon to the sugar).
• Bake on greased cookie sheets at 375° for 12-15 minutes.

GRANNY MOLASSES COOKIES

Steps:

• Cream butter and sugar together; stir in egg, molasses and vanilla; combine and gradually add dry ingredients (add a couple more tablespoons flour if your dough seems too soft) then stir until completely mixed.
• Roll dough into 1 1/4" balls; roll each ball of dough in granulated sugar and place on a greased baking sheet.
• For soft & chewy cookies, bake at 375° for 8 minutes or just until edges start to turn golden-brown; for crisper cookies, bake for up to 10 minutes; allow cookies to remain on baking sheet for a couple minutes after they come out of the oven; remove cookies to a cooling rack to cool completely.