Best 10 Moravian Molasses Cookies Recipes

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Moravian molasses cookies are a classic and beloved treat that have been enjoyed for generations. Originating from the Moravian community in North America, these cookies are known for their distinctive flavor and chewy texture. Made with simple ingredients like molasses, flour, spices, and sugar, Moravian molasses cookies are a testament to the power of a well-balanced recipe. Whether you are looking for a nostalgic taste of history or simply craving a delicious and comforting cookie, Moravian molasses cookies are sure to satisfy.

Check out the recipes below so you can choose the best recipe for yourself!

MORAVIAN MOLASSES COOKIES



Moravian Molasses Cookies image

Thin and crispy Moravian Molasses cookies. Recipe slightly adapted from Martha Stewart's Christmas. Makes 7-8 dozen 2 1/2" cookies. (or more)

Provided by Cynthia

Categories     Dessert

Time 12h30m

Number Of Ingredients 9

1 1/4 cup firmly packed light brown sugar
12 tablespoons (1 1/2 sticks unsalted butter)
2 cups dark molasses
1 Tablespoon baking soda
1/4 cup boiling water
6 2/3 cups sifted all-purpose flour
1 Tablespoon ground cloves
2 Tablespoons ground ginger
1 Tablespoons cinnamon

Steps:

  • In a heavy saucepan, combine the brown sugar, butter and molasses. Heat until brown sugar is dissolved.
  • Dissolve the baking soda in the boiling water and stir into the molasses mixture. The mixture will bubble up. Remove from heat.
  • Sift the flour and spices together and gradually add to the saucepan, stirring with a wooden spoon until well incorporated. Form the dough into a rectangle, wrap and let set overnight in refrigerator.
  • The next day, remove from fridge and allow to soften, until easy to roll, about 15 minutes.
  • Pre-heat oven to 275 degrees F. and line baking sheets with parchment or silpat baking sheets.
  • On a floured board, roll small pieces of dough as thin as possible. (dough should be thin enough to see one's hand through it.) Cut with cookie cutter and set 1" apart on baking sheets.
  • Bake for 10-12 minutes. Allow to cool on baking sheets for 2-3 minutes before transferring to wire racks to finish cooling.

MORAVIAN MOLASSES COOKIES



Moravian Molasses Cookies image

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

1 quart unsulfured molasses
1 pound light brown sugar
12 oz (3/4 lb) lard
4 oz (1 stick) margarine
About 4 pounds all-purpose flour
4 tablespoons fresh ground cloves
4 tablespoons fresh cinnamon
2 tablespoons fresh ground ginger
3 level tablespoons baking soda
1 teaspoon salt

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.

MORAVIAN SPICE COOKIE WAFERS (UNITED STATES)



Moravian Spice Cookie Wafers (United States) image

This cookie comes to us from North Carolina by way of Central Europe; it's a classic, peppery spice cookie brought to the U.S. by Moravians in the 1700s. The key to this cookie is rolling it super-thin to get that characteristic snap; it's a lot easier to roll it that thin between waxed paper. If you don't have the patience, go thicker, for chewy gingerbread-style cookies. Either way, these cookies would be fantastic on your holiday table.

Provided by Food Network Kitchen

Categories     dessert

Time 2h10m

Yield about 5 dozen wafers

Number Of Ingredients 13

1 2/3 cups all-purpose flour
1/2 teaspoon fine salt
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1 teaspoon ground cinnamon
3/4 teaspoon ground ginger
1/4 teaspoon ground cloves
1/2 to 3/4 teaspoon finely ground white pepper
1/2 teaspoon dry mustard powder
6 tablespoons unsalted butter, at room temperature
3/4 cup sugar
1/4 cup molasses
1 large egg yolk

Steps:

  • Preheat the oven to 325 degrees F.
  • Whisk the flour, salt, baking powder, baking soda, cinnamon, ginger, cloves, pepper and mustard together in a medium bowl.
  • Beat the butter and sugar together in a large bowl with an electric mixer on medium-high speed until just combined and lightly fluffy. Beat in the molasses and egg yolk. Gradually add the dry ingredients and mix together on low speed until dough is just combined and still crumbly, about 3 minutes. Give dough a few turns with a spatula to bring together.
  • Lay out wax paper on a clean work surface and put about 1/3 of the batter on top. Lightly press down and top with another sheet of wax paper. Using your hands or a rolling pin, gently pat into a rectangle. Roll out with a rolling pin until dough is as thin as possible without breaking, no thicker than 1/16 inch thick. This is the key to these cookies: they really can't be too thin. Gently peel back the layer of waxed paper and then replace it loosely.
  • Transfer rolled batter to a flat baking sheet and freeze until firm and can easily be peeled away from the waxed paper, about 30 minutes. Repeat with the remaining dough.
  • Cut dough using a small (2- to 3-inch) fluted round cookie cutter and return to the freezer for 15 minutes to set. Transfer frozen cookies to a baking sheet lined with parchment paper and bake until crisp and lightly, evenly colored (but not brown), about 10 minutes.

MORAVIAN CRISPS WITH ROYAL ICING



Moravian Crisps with Royal Icing image

Provided by Shelley Wiseman

Categories     Cookies     Mixer     Dessert     Bake     Christmas     Kid-Friendly     Cinnamon     Clove     Christmas Eve     Party     Molasses     Gourmet     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher     Small Plates

Yield Makes 40 to 80 cookies (Depending on size)

Number Of Ingredients 18

For cookies:
1/4 cup vegetable shortening (trans-fat-free)
1/3 cup packed light brown sugar
1/2 cup unsulfured molasses (not blackstrap)
1 1/2 cups all-purpose flour
1 1/4 teaspoons baking soda
1 teaspoon ground cinnamon
1 teaspoon ground ginger
3/4 teaspoon ground cloves
1/4 teaspoon salt
For royal icing:
1 (1-pound) box confectioners sugar
4 teaspoons powdered egg whites (not reconstituted) such as Just Whites
1/2 cup water
1 tablespoon fresh lemon juice
1 teaspoon pure vanilla extract
Food coloring (optional)
Equipment: a pastry or flour-sack cloth and a cloth rolling-pin sleeve; decorative cookie cutters;a small offset spatula; pastry bags fitted with pastry tips

Steps:

  • Make cookies:
  • Pulse shortening, brown sugar, and molasses in a food processor until smooth. Meanwhile, whisk together flour, baking soda, spices, and salt. Add to processor and blend just until combined.
  • Turn out dough onto a floured surface and knead briefly, allowing dough to absorb a little more flour if sticky. Divide dough in half and form each half into a 3-inch square. Wrap each in plastic wrap and chill at least 1 day.
  • Preheat oven to 325°F with rack in middle. Line 2 large baking sheets with parchment paper.
  • Roll out 1 piece of dough on a floured pastry cloth using floured sleeve-covered rolling pin until very thin (less than 1/16 inch thick), about a 15-inch square. Cut out shapes with cookie cutters and, using offset spatula to transfer, arrange about 1/2 inch apart on baking sheets.
  • Bake cookies, 1 sheet at a time, 10 minutes. Let stand 1 minute on sheet, then loosen with spatula and transfer on parchment to a rack to crisp, about 10 minutes. If first batch isn't crisp, bake 1 minute more (on baking sheet), then bake remaining batches 10 to 11 minutes. Cool cookies completely on rack.
  • Repeat with remaining dough (cool baking sheets and line with fresh parchment). Reroll scraps once for extra cookies if desired.
  • Make icing:
  • Beat together icing ingredients in a large bowl with an electric mixer at medium speed until just combined, about 1 minute. Increase speed to high and beat until icing holds soft peaks, about 3 minutes more. If desired, divide icing and add food coloring.
  • Fill pastry bags with icing and pipe decoratively on cookies, then let set, about 1 hour.

MORAVIAN GINGER COOKIES II



Moravian Ginger Cookies II image

These are lower in fat than most cookies, but still delicious! Try using whole wheat flour instead of all-purpose flour, if you wish.

Provided by JJOHN32

Categories     Desserts     Cookies     Spice Cookie Recipes

Yield 6

Number Of Ingredients 15

⅓ cup molasses
¼ cup shortening
2 tablespoons packed brown sugar
1 ¼ cups all-purpose flour
¼ teaspoon salt
¼ teaspoon baking soda
¼ teaspoon baking powder
¼ teaspoon ground cinnamon
¼ teaspoon ground ginger
¼ teaspoon ground cloves
1 pinch ground nutmeg
1 dash ground allspice
1 cup confectioners' sugar
½ teaspoon vanilla extract
1 ½ tablespoons half-and-half cream

Steps:

  • Mix molasses, shortening and brown sugar in a large bowl. Stir in flour, salt, baking soda, baking powder, and spices. Cover and refrigerate about 4 hours or until firm.
  • Preheat oven to 375 degrees F (190 degrees C).
  • Roll half of the dough at a time to 1/8 inch thickness or paper-thin on a floured cloth-covered surface. Cut into 3 inch rounds with floured cutter.
  • Place about 1/2 inch apart on ungreased cookie sheet. Bake 1/8 inch thick cookies about 8 minutes; paper-thin cookies about 5 minutes or until light brown. Immediately remove from cookie sheet. Cool completely.
  • To Make Frosting: Mix 1 cup confectioners' sugar, 1/2 teaspoon vanilla, and 1-2 tablespoons half-and-half until of spreading consistency. Spread frosting on cooled cookies.

Nutrition Facts : Calories 326.2 calories, Carbohydrate 58.5 g, Cholesterol 1.4 mg, Fat 9.4 g, Fiber 0.9 g, Protein 2.8 g, SaturatedFat 2.5 g, Sodium 180.4 mg, Sugar 34.3 g

MORAVIAN COOKIES



Moravian Cookies image

Thin, crisp rolled cookies with a good ginger and molasses flavor. If you get tired of rolling these out, roll into balls, flatten them out and bake. I have often made and brushed them with a clear boiled sugar/water glaze, and when the glaze dried my children referred to these as my "varnished" cookies.

Provided by superbuna

Categories     Dessert

Time 2h40m

Yield 72 cookies

Number Of Ingredients 11

4 1/2 cups all-purpose flour
1/4 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon ground ginger
1 cup firmly packed light brown sugar
1/2 cup soft butter
1/2 cup Crisco
1 1/2 cups light molasses
1/2 teaspoon cider vinegar

Steps:

  • Sift together into bowl the flour, baking soda, salt, cinnamon, cloves, and ginger.
  • Add the brown sugar and mix well.
  • With pastry blender, cut in butter and lard. (I use my Kitchen Aid for all).
  • Gradually add the molasses and vinegar and mix thoroughly.
  • Chill several hours or until firm enough to roll.
  • Using a small amount of dough at a time, roll out on floured surface to about 1/8 inch or more thickness and cut with fancy cutters.
  • Bake in preheated moderate oven 350 degrees F. for about ten minutes or until browned.
  • Cool and decorate.

Nutrition Facts : Calories 84.4, Fat 2.8, SaturatedFat 1.3, Cholesterol 3.4, Sodium 33.6, Carbohydrate 14.2, Fiber 0.2, Sugar 6.9, Protein 0.8

MORAVIAN CHRISTMAS COOKIES



Moravian Christmas Cookies image

Make and share this Moravian Christmas Cookies recipe from Food.com.

Provided by Tonkcats

Categories     Dessert

Time 12m

Yield 100 serving(s)

Number Of Ingredients 11

1 cup dark molasses
1 1/3 cups brown sugar, firmly packed
1/2 cup lard or 1/2 cup shortening
1 1/2 teaspoons baking soda
1 tablespoon orange extract
4 -5 cups flour
1/2 teaspoon cinnamon
1/2 teaspoon mace
2 tablespoons water
1/2 teaspoon ginger
1/2 teaspoon clove

Steps:

  • Combine molasses, sugar, lard and soda dissolved in 2 tablespoons hot water over low heat. Melt and cool.
  • Add orange extract. Gradually add flour sifted with spices.
  • Dough should be firm.
  • Mix and knead thoroughly.
  • Cover well and set in cool place to ripen.
  • Roll small amounts of dough to 1/16" - 1/8" thick on a well floured board.
  • Cut into shapes with floured cutters. Use old-fashioned cookie cutters for added interest.
  • Place on greased tins, smoothing out any air bubbles.
  • Bake at 350° for 12 minutes or until light brown--watch carefully.

MORAVIAN CHRISTMAS COOKIES



Moravian Christmas Cookies image

A very large recipe for gingerbread-molasses-type Christmas cookies from the Bethlehem, Pennsylvania area. A full batch makes more than 12 dozen. With medium cookie cutters, a quarter recipe made 74 cookies.

Provided by ARBethany

Categories     Desserts     Cookies     International Cookie Recipes     American Cookie Recipes

Time 1h40m

Yield 144

Number Of Ingredients 9

8 cups all-purpose flour
1 teaspoon ground cinnamon
1 teaspoon ground ginger
2 ¼ cups brown sugar
1 cup lard
1 cup butter
1 teaspoon white vinegar
½ teaspoon baking soda
4 cups molasses

Steps:

  • Sift flour, cinnamon, and ginger together in a large bowl. Add sugar and mix well. Work lard and butter into the flour mixture using a pastry blender.
  • Combine vinegar and baking soda in a small bowl; mix to dissolve. Add mixture to the flour mixture in the bowl. Add molasses and mix thoroughly. Place dough in the refrigerator until chilled, about 30 minutes.
  • Preheat the oven to 350 degrees F (175 degrees C).
  • Roll dough out very thin on a floured surface. Cut into shapes using fancy cookie cutters.
  • Bake in the preheated oven until lightly browned, about 10 minutes.

Nutrition Facts : Calories 89 calories, Carbohydrate 15.5 g, Cholesterol 4.7 mg, Fat 2.8 g, Fiber 0.2 g, Protein 0.7 g, SaturatedFat 1.4 g, Sodium 17.9 mg, Sugar 8.4 g

CHEWY MOLASSES-SPICE COOKIES



Chewy Molasses-Spice Cookies image

The holidays wouldn't be complete without a jar of these spice cookies.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cookie Recipes

Time 1h30m

Yield Makes 36

Number Of Ingredients 9

2 cups all-purpose flour (spooned and leveled)
1 1/2 teaspoons baking soda
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon salt
1 1/2 cups sugar
3/4 cup (1 1/2 sticks) unsalted butter, softened
1 large egg
1/4 cup molasses

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.

FAVORITE MOLASSES COOKIES



Favorite Molasses Cookies image

Favorite Molasses Cookies, from Marjorie Jenkins of Lees Summit, Missouri, are chewy inside, crisp outside.

Provided by Taste of Home

Categories     Desserts

Time 25m

Yield 6 dozen.

Number Of Ingredients 10

3/4 cup butter, softened
1 cup sugar
1/4 cup molasses
1 egg
2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon ground ginger

Steps:

  • In a bowl, cream butter and sugar. Beat in molasses and egg. Combine dry ingredients; gradually add to creamed mixture. Chill for 1 hour or until firm. , Shape into 1-in. balls; place on greased baking sheets. Press flat with a glass dipped in sugar. Bake at 375° for 8-10 minutes or until lightly browned. Cool on wire racks.

Nutrition Facts : Calories 89 calories, Fat 4g fat (2g saturated fat), Cholesterol 16mg cholesterol, Sodium 81mg sodium, Carbohydrate 13g carbohydrate (7g sugars, Fiber 0 fiber), Protein 1g protein.

Tips:

  • Use dark molasses for a richer flavor.
  • If you don't have sour cream, you can substitute plain yogurt or buttermilk.
  • Be careful not to overmix the dough, as this will make the cookies tough.
  • Chill the dough for at least 30 minutes before baking, this will help the cookies hold their shape.
  • Bake the cookies until they are just set, about 10-12 minutes. Overbaking will make them dry and crumbly.
  • Let the cookies cool on a wire rack before serving.

Conclusion:

Moravian molasses cookies are a delicious and easy-to-make treat. They are perfect for any occasion, and they are sure to be a hit with everyone who tries them. With their soft and chewy texture, and their rich and flavorful molasses taste, these cookies are sure to become a favorite. So next time you're looking for a sweet treat, give Moravian molasses cookies a try. You won't be disappointed.

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