Welcome to the world of New England molasses cookies, a delectable treat that captures the essence of traditional American baking. These cookies, characterized by their rich, dark color, soft and chewy texture, and irresistibly spicy-sweet flavor, have been a beloved part of kitchens across the region for generations. Whether you're a seasoned baker looking to expand your repertoire or a novice eager to try your hand at a classic, this article will guide you through the nuances of creating the perfect New England molasses cookie, ensuring that each bite transports you to a cozy corner of culinary history.
Here are our top 6 tried and tested recipes!
SOFT MOLASSES COOKIES (KING ARTHUR FLOUR RECIPE)
Description on website goes like this: "Molasses cookies are surely the most ubiquitous cookie in any New England cookbook you happen to leaf through. More venerable than those newcomers, Toll House (chocolate chip) cookies (which, after all, are only about 65 years old), molasses cookies come in two basic varieties: chewy and crunchy. We'll give a formula for each, and you can do your own taste test and then come down on one side or the other of a debate that's been raging here in New England for centuries, namely, which molasses cookie is better -- hard or soft? The addition of rum to these spicy cookies helps keep them soft, and also qualifies them for a special name: Joe Froggers. Legend has it that an old man named Joe, who lived by a frog pond in Marblehead, Massachusetts, was famous for his chewy molasses cookies. One day, in thanks to a neighbor for the gift of a jug of rum, he added some of that spirit to a batch of his molasses cookie dough, then gave the cookies to the generous neighbor. Eureka! A rum-laced molasses cookie that quickly earned a great reputation around town and was christened with the name of its creator. To keep these cookies soft, we recommend storing them in an airtight container (a plastic bag is fine) as soon as they're just barely warm. Add a couple of slices of cut apple if you plan on keeping them around long."
Provided by chuah_lijun1
Categories Drop Cookies
Time 27m
Yield 18 3 inch cookies
Number Of Ingredients 11
Steps:
- Whisk together the flour, spices, salt and baking soda, and set aside.
- In a large bowl, beat together the butter and sugar, then beat in the molasses.
- Add the dry ingredients alternately with the rum.
- Using a cookie or muffin scoop, scoop out round balls of dough somewhere in size between a ping-pong ball and a golf ball, and place the balls on a parchment-lined or lightly greased baking sheet.
- Bake the cookies in a preheated 375°F oven for 11 to 12 minutes, until they crack on top but haven't yet browned around the edges.
Nutrition Facts : Calories 137.9, Fat 3.4, SaturatedFat 2.1, Cholesterol 8.5, Sodium 126.2, Carbohydrate 23.4, Fiber 0.5, Sugar 10.8, Protein 1.5
MOLASSES COOKIES
My Mom's recipe and one of my favorites. Spicy and chewy, they store well and can be frozen. Great for gift giving or shipping.
Provided by Brenda Hall
Categories Desserts Cookies Spice Cookie Recipes
Time 1h20m
Yield 30
Number Of Ingredients 11
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.
Nutrition Facts : Calories 119.8 calories, Carbohydrate 18.6 g, Cholesterol 6.2 mg, Fat 4.7 g, Fiber 0.3 g, Protein 1.1 g, SaturatedFat 0.8 g, Sodium 178.8 mg, Sugar 11.6 g
NEW ENGLAND MOLASSES GINGERBREAD COOKIES
Steps:
- For dough:
- Combine 5 1/4 cups flour, cinnamon, ginger, cloves, and salt in medium bowl; whisk to blend well. Using electric mixer, beat butter and shortening in large bowl to blend. Add 1 cup sugar, molasses, and lemon peel and beat until smooth. Beat in egg and buttermilk. Stir 2 teaspoons water and baking soda in small cup to blend; beat into butter mixture. Beat in flour mixture in 2 additions. Stir in more flour, 1/4 cup at a time, until slightly firm dough forms. Divide dough into 3 equal parts. Shape each into disk. Wrap disks and chill until firm enough to roll, at least 2 hours. (Can be made 2 days ahead. Keep refrigerated. Soften slightly before rolling out.)
- Working with 1 disk at a time, roll out dough between sheets of waxed paper to 16x12-inch rectangle, occasionally lifting paper to smooth out wrinkles. Using 4- to 5-inch cutters, cut out boy and girl gingerbread people. Pull away excess dough around cutouts; flatten, wrap, and chill excess dough. Slide rimless baking sheet or inverted baking sheet under waxed paper with cutouts and chill until firm. Repeat with remaining dough disks, refrigerating cutouts on waxed paper on baking sheets. Roll out excess dough and make more cookies, using all of dough. (Cutout cookies can be made 1 day ahead. Cover; keep chilled.)
- Position rack in center of oven and preheat to 350°F. Using thin metal spatula, lift chilled cookies off waxed paper and transfer to baking sheet, spacing 1 inch apart. Bake until darker at edges and just firm to touch in center, about 12 minutes. Cool on sheet 5 minutes. Transfer to rack; cool completely. Bake remaining cookies, 1 sheet at a time.
- For icing:
- Sift powdered sugar into medium bowl. Mix in lemon juice and corn syrup. Mix in enough water by teaspoonfuls to form smooth icing soft enough to pipe but firm enough to hold shape. Divide into 3 or 4 portions and tint with food coloring, if desired.
- Spoon icing into pastry bag (or bags if using more than 1 color) fitted with small (1/16- to 1/8-inch) plain tip. Arrange cookies on work surface. Pipe icing onto cookies in desired patterns. Apply decorations as desired. Let cookies stand until icing is dry. (Can be made 3 days ahead. Store cookies airtight between sheets of waxed paper at room temperature.)
MOLASSES COOKIES I
This is an old family recipe, and well worth the time and effort.
Provided by Kristen Pontier
Categories Desserts Cookies Molasses Cookie Recipes
Yield 60
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F (180 degrees C).
- Mix ingredients in order given, by hand (mixers ruin this recipe!). Mix in baking soda dissolved in water. Add the flour last.
- Lightly flour board, and add flour as needed to keep dough from being really sticky. Roll out thin and cut into any shapes you want.
- Bake 10 to 12 minutes.
Nutrition Facts : Calories 110.5 calories, Carbohydrate 18.7 g, Cholesterol 14.3 mg, Fat 3.4 g, Fiber 0.3 g, Protein 1.5 g, SaturatedFat 2 g, Sodium 89.4 mg, Sugar 8.1 g
OLD FASHIONED MOLASSES COOKIES
These are basically a soft ginger snap. I made them for my 8 year olds class and they were fighting over the extras. I also made them for a very sweet older friend who said she hadn't tasted these since her mother made them when she was little, They make a ton and stay fresh for quite awhile. This works perfectly for Christmas or large amounts of company!
Provided by startnover
Categories Drop Cookies
Time 20m
Yield 75 serving(s)
Number Of Ingredients 9
Steps:
- Cream margarine and sugar, add eggs and molasses.
- Finally add dry ingredients.
- Roll in balls size of fifty cent piece.
- Roll in sugar--do not flatten!
- bake on greased cookie sheet and bake at 350° for 10-12 minutes.
Nutrition Facts : Calories 182.8, Fat 8.9, SaturatedFat 1.9, Cholesterol 9.9, Sodium 270.4, Carbohydrate 24.4, Fiber 0.4, Sugar 13.2, Protein 1.8
NEW ENGLAND LUMBERJACK COOKIES
I don't remember where this recipe came from. I found the name interesting and cut it out of a magazine.
Provided by MARIA MAC
Categories Dessert
Time 25m
Yield 48 cookies
Number Of Ingredients 9
Steps:
- Preheat oven to 350°F.
- Cream together the sugar and shortening.
- Add molasses and eggs.
- Mix well. Sift together the dry ingredients and stir.
- Put 1/4 cup sugar in a small bowl.
- Dip fingers into the sugar, then pinch off a piece of dough and roll into a 1-1/2-inch ball.
- Place dough balls on greased cookie sheet about 3 inches apart.
- Bake for 12 to 15 minutes. The dough will keep for a week or more in the refrigerator.
Tips:
- Use dark molasses for a richer flavor.
- Chill the dough for at least 30 minutes before baking to prevent spreading.
- Bake the cookies until they are just set in the center, about 10-12 minutes.
- Let the cookies cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
- Store the cookies in an airtight container at room temperature for up to 3 days.
Conclusion:
New England molasses cookies are a classic holiday treat that is easy to make and always a crowd-pleaser. With their chewy texture, rich molasses flavor, and crispy edges, these cookies are sure to be a hit at your next gathering. So next time you're looking for a delicious and festive cookie recipe, give these New England molasses cookies a try. You won't be disappointed!
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