Big Soft Molasses Cookies Recipes

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SOFT GINGER COOKIES



Soft Ginger Cookies image

Make and share this Soft Ginger Cookies recipe from Food.com.

Provided by hkgriffith

Categories     Drop Cookies

Time 25m

Yield 36 cookies

Number Of Ingredients 11

2 1/4 cups all-purpose flour
2 teaspoons ginger
1 teaspoon baking soda
3/4 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/4 teaspoon salt
3/4 cup butter, softened (no substitute)
1 cup sugar
1 egg
1/4 cup molasses
2 tablespoons sugar

Steps:

  • Preheat oven to 350.
  • Combine flour, ginger, baking soda, cinnamon, cloves, and salt.
  • Set aside.
  • In large miximg bowl with an electric mixer beat butter for 30 seconds.
  • Add 1 cup sugar.
  • Beat until fluffy.
  • Add egg and molasses; beat well.
  • Add half the flour mixture; beat until combined.
  • Stir in remaining flour with a wooden spoon.
  • Shape into 1-inch balls.
  • Roll in 2 tablespoons sugar; place on ungreased cookie sheets 2 inches apart.
  • Bake in preheated oven 10 minutes or until light brown and puffed.
  • Let cool on cookie sheets 2 minutes.
  • Transfer to wire racks to cool.

BIG SOFT GINGER COOKIES



Big Soft Ginger Cookies image

These are just what they say: big, soft, gingerbread cookies. They stay soft, too. My oldest son's favorite.

Provided by AMY1028

Categories     Desserts     Cookies     Spice Cookie Recipes

Time 50m

Yield 24

Number Of Ingredients 12

2 ¼ cups all-purpose flour
2 teaspoons ground ginger
1 teaspoon baking soda
¾ teaspoon ground cinnamon
½ teaspoon ground cloves
¼ teaspoon salt
¾ cup margarine, softened
1 cup white sugar
1 egg
1 tablespoon water
¼ cup molasses
2 tablespoons white sugar

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Sift together the flour, ginger, baking soda, cinnamon, cloves, and salt. Set aside.
  • In a large bowl, cream together the margarine and 1 cup sugar until light and fluffy. Beat in the egg, then stir in the water and molasses. Gradually stir the sifted ingredients into the molasses mixture. Shape dough into walnut sized balls, and roll them in the remaining 2 tablespoons of sugar. Place the cookies 2 inches apart onto an ungreased cookie sheet, and flatten slightly.
  • 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. Store in an airtight container.

Nutrition Facts : Calories 142.8 calories, Carbohydrate 21.1 g, Cholesterol 7.8 mg, Fat 6 g, Fiber 0.4 g, Protein 1.6 g, SaturatedFat 1.1 g, Sodium 147 mg, Sugar 11.4 g

GIANT MOLASSES COOKIES



Giant Molasses Cookies image

My family always requests these soft molasses cookies. These chewy molasses cookies are also great for shipping as holiday gifts or to troops overseas. -Kristine Chayes, Smithtown, New York

Provided by Taste of Home

Categories     Desserts

Time 45m

Yield 2 dozen.

Number Of Ingredients 12

1-1/2 cups butter, softened
2 cups sugar
2 large eggs, room temperature
1/2 cup molasses
4-1/2 cups all-purpose flour
4 teaspoons ground ginger
2 teaspoons baking soda
1-1/2 teaspoons ground cinnamon
1 teaspoon ground cloves
1/4 teaspoon salt
1/4 cup chopped pecans
3/4 cup coarse sugar

Steps:

  • Preheat oven to 350°. In a large bowl, cream butter and sugar until light and fluffy. Beat in eggs and molasses. Combine the flour, ginger, baking soda, cinnamon, cloves and salt; gradually add to creamed mixture and mix well. Fold in pecans. , Shape into 2-in. balls and roll in coarse sugar. Place 2-1/2 in. apart on ungreased baking sheets. Bake 13-15 minutes or until tops are cracked. Remove to wire racks to cool.

Nutrition Facts : Calories 310 calories, Fat 13g fat (7g saturated fat), Cholesterol 48mg cholesterol, Sodium 219mg sodium, Carbohydrate 46g carbohydrate (27g sugars, Fiber 1g fiber), Protein 3g protein.

HOLIDAY MOLASSES COOKIES



Holiday Molasses Cookies image

These are big cake-like cookies - a favourite on the Canadian east coast and definitely an old family recipe.

Provided by Nanna D

Categories     Dessert

Time 15m

Yield 48 cookies, 48 serving(s)

Number Of Ingredients 11

3 cups sifted all-purpose flour
2 teaspoons baking soda
3/4 teaspoon salt
1 tablespoon ginger
1 teaspoon cinnamon
1/2 cup shortening
1/2 cup sugar
1 cup molasses
1 egg, beaten
1/2 cup boiling water
1 tablespoon vinegar

Steps:

  • Preheat oven to 375.
  • Grease baking sheets.
  • Sift together flour, soda, salt, ginger and cinnamon.
  • Cream together shortening and sugar until fluffy.
  • Add molasses and egg and beat well.
  • Add flour mixture to creamed mixture alternately with water and vinegar combined, mixing thoroughly.
  • Drop by tablespoons 2 inches apart on baking sheets.
  • Sprinkle with sugar if desired.
  • Bake in moderate (350) oven 12 to 15 minutes.

Nutrition Facts : Calories 77.8, Fat 2.3, SaturatedFat 0.6, Cholesterol 4.4, Sodium 93.1, Carbohydrate 13.4, Fiber 0.2, Sugar 6, Protein 0.9

BEST EVER GINGER MOLASSES COOKIES (BETTER THAN STARBUCKS!)



Best Ever Ginger Molasses Cookies (Better than Starbucks!) image

These Best Ever Ginger Molasses Cookies are crispy on the outside, chewy on the inside and perfectly flavoured with ginger!

Provided by Chrissie Baker (thebusybaker.ca)

Categories     Dessert

Time 1h20m

Number Of Ingredients 11

1 1/4 cup unsalted butter (at room temperature)
2 cups white sugar
2 eggs
1/2 cup molasses
4 cups all purpose flour
1/2 tsp salt
4 tsp baking soda
2 tsp ground cinnamon
1 tsp grated fresh ginger (or powdered ginger)
1/2 tsp ground cloves
1/3 cup white sugar for rolling

Steps:

  • Add the butter to the bowl of your stand mixer fitted with the paddle attachment. Cream the butter on medium high speed until it is soft and creamy and the colour begins to turn pale (use a hand mixer if you wish).
  • Add the sugar and beat on medium high speed for 2 minutes, scraping down the sides of the bowl a few times.
  • Beat in the eggs on medium high speed one at a time, scraping down the bowl after each addition.
  • Beat in the molasses and scrape down the bowl to ensure everything is evenly combined.
  • In a separate bowl, combine the flour, baking soda, grated ginger, cinnamon, cloves and salt. Whisk these ingredients together to they're combined and dump the mixture into the bowl of the stand mixer with the butter mixture.
  • Combine the butter mixture and the dry ingredients on low speed just until no streaks of flour remain. You'll have to scrape down the sides of the bowl a few times to make sure everything is incorporated.
  • Cover the dough with plastic wrap and chill in the fridge for one hour.
  • After one hour has passed, preheat your oven to 350 degrees Fahrenheit.
  • Remove the dough from the fridge and shape it into about 36 balls with your hands, rolling each ball of dough in the white sugar and placing it on a baking sheet prepared with some parchment paper. Remember to space the cookies out appropriately...this recipe makes about 3 dozen cookies so you'll likely need to bake 3 or more sheets of cookies.
  • Bake each sheet of cookies for 10-11 minutes at 350 degrees Fahrenheit.
  • When you remove the baking sheet from the oven, let the cookies cool on the baking sheet until they've cooled almost completely. This will help them achieve that soft and chewy texture as they continue to bake on the inside even after they've been removed from the oven.

Nutrition Facts : ServingSize 1 serving, Calories 175 kcal, Carbohydrate 27 g, Protein 2 g, Fat 7 g, SaturatedFat 4 g, Cholesterol 26 mg, Sodium 160 mg, Fiber 1 g, Sugar 16 g

BIG & SOFT MOLASSES COOKIES



Big & Soft Molasses Cookies image

Some of the best molasses cookies I ever had came from a Mennonite store, and I finally found a recipe that compares to them. A sprinkling of coarse sugar adds a pretty look for special occasions. -Nancy Foust, Stoneboro, PA

Provided by Taste of Home

Categories     Desserts

Time 1h

Yield about 2-1/2 dozen.

Number Of Ingredients 14

1 cup butter-flavored shortening
1 cup sugar
2 large eggs
2 cups molasses
1 cup sour cream
1/2 teaspoon vanilla extract
8 cups all-purpose flour
3 teaspoons baking soda
1-1/2 teaspoons ground cinnamon
1 teaspoon ground ginger
1/2 teaspoon salt
1/2 teaspoon ground cloves
1/2 teaspoon ground nutmeg
1/2 cup coarse sugar

Steps:

  • In a large bowl, cream shortening and sugar until light and fluffy. Beat in eggs, molasses, sour cream and vanilla. In another bowl, whisk flour, baking soda, cinnamon, ginger, salt, cloves and nutmeg; gradually beat into creamed mixture., Divide dough in half. Shape each into a disk; wrap in plastic. Refrigerate 2 hours or until firm enough to roll., Preheat oven to 350°. On a floured surface, roll each portion of dough to 1/2-in. thickness. Cut with a floured 3-in. round cookie cutter. Place 2 in. apart on parchment paper-lined baking sheets. Sprinkle with sugar. Bake 15-18 minutes or until set. Remove from pans to wire racks to cool., To Make Ahead: Dough can be made 2 days in advance. Wrap in plastic and place in a resealable bag. Store in the refrigerator., Freeze option: Freeze cookies, layered between waxed paper, in freezer containers. To use, thaw before serving.

Nutrition Facts :

SOFT & CHEWY MOLASSES COOKIES RECIPE



Soft & Chewy Molasses Cookies Recipe image

Sometimes the old fashioned way is the best way, try my Chewy & Soft Molasses Cookie recipe and taste the sweet, warm history!

Provided by Gemma Stafford

Categories     Dessert

Time 32m

Number Of Ingredients 12

1 egg
2/3 cup (5floz/142ml) vegetable oil ((or any flavorless oil))
1 cup (8oz/225g) sugar
1/3 cup (4oz/115g) molasses*
2 1/4 cups (11 1/4oz/319g) all-purpose flour
1/2 teaspoon nutmeg
1 1/2 teaspoon cinnamon
1 1/2 teaspoon ginger
1/2 teaspoon salt
2 teaspoons baking soda
5 tablespoons sugar
1 tablespoon cinnamon

Steps:

  • Preheat your oven to 350°F (180°C), line 2 cookies sheets with parchment paper, then set aside.
  • In a large bowl, whisk together the egg, oil, sugar, and molasses*.
  • In a separate bowl, whisk together the flour, nutmeg, cinnamon, ginger, salt, and baking soda until well combined.
  • Stir the dry ingredients into the wet until your dough is formed. Chill the dough for 2 hours. (At this point the dough can be refrigerated for up to 5 days or frozen for up to 6 weeks)
  • After chilling, use a 1 tablespoon measure to scoop your cookies. Roll between the palms of your hands to achieve a small rounded ball.
  • Stir together the sugar and cinnamon to make the cinnamon sugar and roll each ball in it coating the dough. Place dough balls 2 inches apart on prepared baking sheets.
  • Bake the cookies for about 12-13 minutes. They will be golden with a crackle top. Take care not to over bake as the won't be chewy if you do.
  • Remove from the oven and cool slightly before transferring to a wire rack.
  • Once the cookies have cooled, cover and store in an airtight container for 3-4 days.

SOFT MOLASSES COOKIES



Soft Molasses Cookies image

Provided by Jill Winger

Number Of Ingredients 11

1 cup sucanat
1/2 cup butter, softened
1/2 cup coconut oil, melted
1/2 cup molasses (I used blackstrap molasses- a less refined version)
1 egg
3 cups flour (I used unbleached all-purpose. Whole wheat or spelt might work as well.)
1 1/2 t. baking soda
1 t. ground cinnamon
1 t. ground ginger
1/2 t. sea salt (I use this one)
Coarse sugar- optional

Steps:

  • Mix sugar, butter, coconut oil, molasses, and egg in a large bowl until smooth
  • Stir in remaining ingredients
  • Place rounded tablespoonfuls about 2 inches apart on an ungreased cookie sheet
  • Optional: Dip the top of each dough ball in coarse sugar
  • Bake 8-10 minutes at 375 degree preheated oven. (Don't overbake or they will lose their softness!)

SOFT MOLASSES COOKIES V



Soft Molasses Cookies V image

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

1 cup butter, softened
½ cup brown sugar
1 egg
¾ cup molasses
3 cups all-purpose flour
2 teaspoons baking soda
½ teaspoon ground cinnamon
1 teaspoon ground ginger

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

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