Best 6 Molasses Clove Cookies Recipes

MOLASSES COOKIES

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.

MOLASSES SUGAR COOKIES

Steps:

• In a large bowl, combine the oil, sugar and molasses. Add egg; mix well. Combine the flour, baking soda, cinnamon, salt, cloves and ginger; add to sugar mixture and mix well. Cover and refrigerate for 4 hours or until easy to handle., Shape dough into 1-in. balls; roll in additional sugar. Place 3 in. apart on greased baking sheets. Bake at 375° for 7-9 minutes or until tops are cracked and edges are set. Cool for 2-3 minutes before removing from pans to wire racks.

CHEWY MOLASSES-SPICE COOKIES

Steps:

• Preheat oven to 350 degrees. In a medium bowl, whisk together flour, baking soda, cinnamon, nutmeg, and salt. In a shallow bowl, place 1/2 cup sugar; set aside.
• With an electric mixer, beat butter and remaining cup of sugar until combined. Beat in egg and then molasses until combined. Reduce speed to low; gradually mix in dry ingredients, just until a dough forms.
• Pinch off and roll dough into balls, each equal to 1 tablespoon. Roll balls in reserved sugar to coat.
• Arrange balls on baking sheets, about 3 inches apart. Bake, one sheet at a time, until edges of cookies are just firm, 10 to 15 minutes (cookies can be baked two sheets at a time, but they will not crackle uniformly). Cool 1 minute on baking sheets; transfer to racks to cool completely.

SOFT MOLASSES COOKIES V

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.

MOLASSES CLOVE COOKIES

Steps:

• Adjust oven rack to the middle position and heat the oven to 375°. Line a large baking sheet with parchment paper or spray sheet with nonstick cooking spray.
• Whisk the flour, baking soda, spices, and salt in a medium bowl until thoroughly combined; set aside.
• Either by had or with an electric mixer, beat the butter with the brown sugar and the 1/3 cup granulated sugar at medium-high speed until light and fluffy, about 3 minutes. Reduce the speed to medium-low and add the yolk and vanilla; increase the speed to medium and beat until incorporated, about 20 seconds.
• Reduce the speed to medium-low and add the molasses; beat until fully incorporated, about 20 seconds, scraping the bottom and sides of the bowl once with a rubber spatula.
• Reduce the speed to the lowest setting; add the flour mixture and beat until just incorporated, about 30 seconds, scraping the bowl down once. Give the dough a final stir by hand to ensure that no pockets of flour remain at the bottom. The dough will be soft.
• Place the 1/2 cup sugar for rolling in a shallow bowl. Fill a medium bowl halfway with cold tap water. Dip your hands into the water and shake off the excess (this will prevent the dough from sticking to your hands and ensure that the sugar sticks to the dough).
• Using a tablespoon measure, scoop a heaping tablespoon of dough and roll it between your moistened palms into 1 1/4- to 1 1/2- inch ball; drop the ball into the sugar and repeat to form about 4 balls. Toss the balls in sugar to coat and set them on the prepared baking sheet, spacing them about 2 inches apart. Repeat with the remaining dough, moistening your hands as necessary with the water.
• Bake until the cookies are browned, still puffy, and the edges have begun to set, but the centers are still soft (the cookies will look raw between the cracks and seem underdone), about 11 minutes, rotating the sheet from front to back half-way through the baking time. Do not overbake.
• Cook the cookies on the baking sheet for 5 minutes, then use a wide metal spatula to transfer to the cookies to a wire rack; cool the cookies to room temperature.

MOLASSES CLOVE COOKIES

Steps:

• Adjust oven rack to the middle position and heat the oven to 375°. spray sheet with nonstick cooking spray. Whisk the flour, baking soda, spices, and salt in a medium bowl until thoroughly combined; set aside. beat the butter with the brown sugar and the 1/3 cup granulated sugar at medium-high speed until light and fluffy, about 3 minutes. Reduce the speed to medium-low and add the yolk and vanilla; increase the speed to medium and beat until incorporated, about 20 seconds. Reduce the speed to medium-low and add the molasses; beat until fully incorporated, about 20 seconds, scraping the bottom and sides of the bowl once with a rubber spatula. Reduce the speed to the lowest setting; add the flour mixture and beat until just incorporated, about 30 seconds, scraping the bowl down once. Give the dough a final stir by hand to ensure that no pockets of flour remain at the bottom. The dough will be soft. Place the 1/2 cup sugar for rolling in a shallow bowl. Fill a medium bowl halfway with cold tap water. Dip your hands into the water and shake off the excess (this will prevent the dough from sticking to your hands and ensure that the sugar sticks to the dough). Using a tablespoon measure, scoop a heaping tablespoon of dough and roll it between your moistened palms into 1 1/4- to 1 1/2- inch ball; drop the ball into the sugar and repeat to form about 4 balls. Toss the balls in sugar to coat and set them on the prepared baking sheet, spacing them about 2 inches apart. Repeat with the remaining dough, moistening your hands as necessary with the water. Bake until the cookies are browned, still puffy, and the edges have begun to set, but the centers are still soft (the cookies will look raw between the cracks and seem underdone), about 11 minutes, rotating the sheet from front to back half-way through the baking time. Do not overbake.