Molasses cookies are a classic treat that has been enjoyed for generations. With their chewy texture, rich flavor, and simple ingredients, these cookies are a favorite of both children and adults alike. Whether you're looking for a sweet snack or a special dessert to share with friends and family, molasses cookies are sure to satisfy your cravings.
Check out the recipes below so you can choose the best recipe for yourself!
SOFT MOLASSES COOKIES V
Celebrate the winter months with spicy and soft molasses cookies. Great for eating with a hot cup of coffee.
Provided by sal
Categories Desserts Cookies Spice Cookie Recipes
Time 25m
Yield 36
Number Of Ingredients 8
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.
Nutrition Facts : Calories 112.8 calories, Carbohydrate 15.1 g, Cholesterol 18.7 mg, Fat 5.4 g, Fiber 0.3 g, Protein 1.3 g, SaturatedFat 3.3 g, Sodium 111.5 mg, Sugar 5.8 g
MOLASSES COOKIES
An incredibly soft and chewy cookie, brimming with rich, deep molasses flavor and boasting of warm spices to perfectly highlight them. They're deliciously sweet and buttery and oh so addictive! A holiday staple!
Provided by Jaclyn
Categories Dessert
Time 40m
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees. Line two 18 by 13-inch baking sheets with parchment paper, set aside.
- In a medium mixing bowl whisk together flour, baking soda, salt, ginger, cinnamon, cloves and nutmeg for 30 seconds, set aside.
- In the bowl of an electric stand mixer fitted with the paddle attachment, blend together butter and brown sugar until well combined. Scrape down sides and bottom of bowl.
- Mix in molasses, egg yolk and vanilla extract. Scrape down sides and bottom of bowl.
- Add flour mixture and mix until combined.
- Pour granulated sugar into a small bowl. Scoop dough out and shape into balls nearly the size of a golf ball (30g each).
- Roll each dough ball through granulated sugar then transfer to baking sheets spacing 2-inches apart.
- Bake one sheet at a time in preheated oven 9 - 11 minutes until cookies are puffed and appear just lightly under-baked in the center.
- Let cool on baking sheet 5 minutes then transfer to a wire rack to cool completely.
- Store cookies in an airtight container at room temperature up to 4 days.
Nutrition Facts : Calories 144 kcal, Carbohydrate 21 g, Protein 1 g, Fat 6 g, SaturatedFat 4 g, Cholesterol 23 mg, Sodium 106 mg, Fiber 1 g, Sugar 12 g, ServingSize 1 serving
MORAVIAN MOLASSES COOKIES
This recipe makes an enormous quantity of cookies--up to 8 pounds. Read through all the instructions before attempting it.
Provided by Food Network
Categories dessert
Yield About 7 or 8 pounds of cookies
Number Of Ingredients 10
Steps:
- Melt the margarine and lard together and set aside to cool to lukewarm.
- Put the molasses in a very large and heavy smooth-bottomed pot. Stir in the cloves, cinnamon, ginger, and the brown sugar. Turn to medium-high and start stir with a wooden spoon until the mixture is warm, the sugar has dissolved, and all the spices are incorporated, 5 to 10 minutes. Do NOT bring it to a boil.
- Put the salt and soda in a cup or small bowl and mix it with about 3 tablespoons flour in a cup. Add that to the molasses mixture. Stir until completely dissolved, mashing any particles of soda against the side of the pot so that every bit is incorporated.
- Pour in the cooled margarine and lard, and beat with a wooden spoon until completely blended. Allow the whole mixture to cool before adding the flour, or the dough will absorb more flour. Add about one-third of the flour mixture and stir well with a wooden spoon. Add the second third of flour and continue to mix.
- Take the remaining third of flour and sprinkle a work surface thickly with some of it. Scrape all the dough out onto the floured surface, and begin to knead, flouring your hands frequently while you incorporate the remaining flour.
- When the dough has become stiff and firm and far less sticky, roll it into a long tube and cut it into eight pieces, which will weigh roughly one pound each. Shape each ball into a disk, slapping the surface with your hands to smooth it (you'll see the lard rise to the surface, making each disk kind of shiny).
- Put four disks of dough in each of two large plastic bags and seal. Allow to sit overnight on the countertop. The dough will swell some and the spice flavors will mellow and blend.
- When you're ready to bake, preheat the oven to 250 degrees F. Cover a pastry or rolling board (or a square piece of plywood) with bleached muslin that's been washed several times, tacking it tightly around the edges. Flour the muslin and rub the flour into the cloth to coat it deeply. Roll the cookies as thin as possible, 1/16 to 1/32 of an inch. Cut with any cookie cutter you like, using tiny cutters such as hearts or circles to cut out little cookies in the spaces between larger cookies. (You can also gather the scraps and reroll, but these cookies won't be as tender.)
- Lift the cookies onto an ungreased baking sheet and bake for 10 minutes. Watch them, and don't let the cookies brown around the edges. Allow to cool on the pan for several minutes before lifting them onto cooling racks. As soon as they're completely cool, pack and store in an airtight container. If you're using cookie tins, seal the lid of the tin with masking tape. Any air creeping in will cause the cookies to soften.
MOLASSES COOKIES VI
This is a great replacement for the standard gingerbread recipe. The cookies turn out soft, and the flavor is not sharp or hot. It has been a family tradition with my family throughout every holiday season.
Provided by Tammy
Categories Desserts Cookies Spice Cookie Recipes
Time 2h18m
Yield 48
Number Of Ingredients 10
Steps:
- Preheat the oven to 325 degrees F (165 degrees C). Grease cookie sheets.
- In a large bowl, stir together the butter, molasses, sour cream, brown sugar and vinegar until smooth and well blended. Combine the flour, baking soda, salt, ginger and cinnamon; stir into the molasses mixture. Dough will be very stiff when complete.
- On a lightly floured surface, roll the dough out to 1/4 inch in thickness. Cut into desired shapes with cookie cutters. Place cookies 1 1/2 inches apart onto prepared cookie sheets.
- 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. Cookies can be iced, when cooled, with any standard icing recipe.
Nutrition Facts : Calories 113.2 calories, Carbohydrate 17.2 g, Cholesterol 11.2 mg, Fat 4.5 g, Fiber 0.3 g, Protein 1.3 g, SaturatedFat 2.8 g, Sodium 154 mg, Sugar 6.8 g
MOM'S MOLASSES COOKIES
The kitchen smells so good when Mom is baking these yummy cookies, which we like to make with sorghum. They're chewy and tender, with a sugary coating. It's hard to eat just one! -Brenda Beachy Belvidere, Tennessee
Provided by Taste of Home
Categories Desserts
Time 25m
Yield 5 dozen.
Number Of Ingredients 11
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.
Nutrition Facts : Calories 63 calories, Fat 3g fat (1g saturated fat), Cholesterol 4mg cholesterol, Sodium 63mg sodium, Carbohydrate 9g carbohydrate (5g sugars, Fiber 0 fiber), Protein 1g protein.
MOM'S MOLASSES COOKIES
Make and share this Mom's Molasses Cookies recipe from Food.com.
Provided by Moishe Lettvin 1
Categories Dessert
Time 1h25m
Yield 48 cookies, 12 serving(s)
Number Of Ingredients 11
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.
Nutrition Facts : Calories 295.9, Fat 13.5, SaturatedFat 4.1, Cholesterol 15.5, Sodium 272.6, Carbohydrate 41.5, Fiber 0.8, Sugar 21.8, Protein 3
Tips:
- Use dark molasses for a richer flavor.
- If you don't have dark molasses, you can substitute an equal amount of light molasses plus 1/4 cup brown sugar.
- Don't overmix the dough, or the cookies will be tough.
- Chill the dough for at least 30 minutes before baking, or the cookies will spread too much.
- Bake the cookies until they are just set, or they will be too dry.
- Let the cookies cool completely before storing them, or they will be sticky.
Conclusion:
Molasses cookies are a classic holiday treat that are easy to make and always a hit. With their chewy texture and rich, molasses flavor, these cookies are sure to be a favorite of everyone who tries them. So next time you're in the mood for a sweet and satisfying snack, give these molasses cookies a try.
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