Currant And Molasses Spice Cookies Recipes

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SPICY MOLASSES COOKIES



Spicy Molasses Cookies image

These 100% whole wheat molasses cookies deliver a seriously spicy kick of flavor and that elusive crisp on the outside, soft on the inside texture.

Provided by Cookie and Kate

Categories     Dessert

Time 30m

Number Of Ingredients 15

4 tablespoons raw (turbinado) sugar, divided
3/4 cup whole wheat pastry flour*
1/3 cup whole wheat flour
1/2 teaspoon baking soda
1/8 teaspoon salt
6 tablespoons (3/4 stick) unsalted butter
3/4 teaspoon cinnamon
3/4 teaspoon ground ginger
1/4 teaspoon ground cloves
1/8 teaspoon ground allspice
1/8 teaspoon ground pepper (a couple of twists' worth)
1/4 cup light or dark molasses
3 tablespoons dark brown sugar or Muscovado sugar
1 large egg yolk
1/2 teaspoon vanilla extract

Steps:

  • With an oven rack in the middle position, preheat the oven to 375 degrees. Line a large baking sheet with parchment paper.
  • Pour 1 tablespoon of raw sugar into a small, shallow dish for rolling.
  • In a medium bowl, whisk together the flours, baking soda and salt.
  • In a small saucepan, melt the butter over medium heat. Stir in the cinnamon, ginger, cloves, allspice and pepper. Cook until fragrant, about 1 to 2 minutes.
  • Transfer the butter mixture to a large bowl and let cool slightly.
  • Whisk the remaining 3 tablespoons raw sugar, brown sugar, egg yolk, vanilla and molasses into the melted butter mixture. Stir in the flour mixture until combined.
  • Use a cookie dough scoop or spoons to scoop out about one tablespoon of dough at a time. Lightly shape into a ball and dunk half the cookie into the small bowl of raw sugar. Place each cookie on the baking sheet, sugar side up, leaving a couple of inches around each cookie.
  • Bake the cookies until the edges are set but the centers are still soft, puffy and underdone, which will take 9 to 12 minutes.
  • Let the cookies cool on the baking sheet for ten minutes, then serve warm or transfer to a cooling rack.

Nutrition Facts : Calories 107 calories, Sugar 9 g, Sodium 61.3 mg, Fat 4.7 g, SaturatedFat 2.8 g, TransFat 0 g, Carbohydrate 15.4 g, Fiber 1.1 g, Protein 1.1 g, Cholesterol 23 mg

MARTHA'S CHEWY MOLASSES SPICE COOKIES



Martha's Chewy Molasses Spice Cookies image

Make and share this Martha's Chewy Molasses Spice Cookies recipe from Food.com.

Provided by COOKGIRl

Categories     Dessert

Time 15m

Yield 3 dozen

Number Of Ingredients 10

2 cups unbleached flour
1 1/2 teaspoons baking soda
1 teaspoon ground cinnamon
1/2 teaspoon ground fresh nutmeg
1/4 teaspoon ground cloves (my addition)
1/2 teaspoon salt
1 1/2 cups sugar
3/4 cup unsalted butter, softened
1 large egg
1/4 cup unsulphured molasses

Steps:

  • Preheat oven to 350°.
  • In a medium bowl, combine the flour, baking soda, cinnamon, nutmeg, ground cloves, and salt.
  • In a shallow bowl, place 1/2 cup sugar; set aside.
  • With an electric mixer, beat butter and remaining 1 cup of sugar until combined. Beat in egg and then molasses until incorporated.
  • Reduce speed to low; gradually mix in dry ingredients, *just* until a dough forms.
  • Pinch off and roll dough into 1" balls. Roll balls in the reserved sugar to coat.
  • Arrange balls on parchment lined baking sheets, about 3 inches apart. Bake, one sheet at a time, until edges are just firm and top of cookies have a "crackle" effect, 10 to 15 minutes.
  • Cool cookies 1 minute on baking sheets; transfer to racks to cool completely.

Nutrition Facts : Calories 1207.2, Fat 48.6, SaturatedFat 29.9, Cholesterol 184, Sodium 1060.4, Carbohydrate 185.7, Fiber 2.9, Sugar 115.8, Protein 11.2

MARTHA STEWART'S LEMON-CURRANT COOKIES



Martha Stewart's Lemon-Currant Cookies image

When a Black Corinth grape is dried, it becomes a 'currant'! These cookies are from Martha Stewart's Everyday Food website. They have such great flavor. Her recipe says to bake for 20 minutes but I found that mine browned around the edges in 10 minutes. I posted her recipe as written but just wanted to let you know to start checking at 10 minutes.

Provided by Ina Pickle

Categories     Drop Cookies

Time 40m

Yield 5 dozen, 60 serving(s)

Number Of Ingredients 9

1/2 cup unsalted butter, softened, plus more for baking sheets
1 cup sugar
1/4 cup sour cream
1 large egg
1 1/2 cups all-purpose flour
1/4 teaspoon baking powder
1/4 teaspoon salt
1/2 cup dried currant
1 tablespoon grated lemon zest

Steps:

  • Preheat oven to 350 degrees F. Generously butter two baking sheets, or line them with parchment paper.
  • Combine the butter and sugar in a mixing bowl; beat until light and fluffy. Beat in sour cream and egg.
  • In a separate bowl; whisk together the flour, baking powder, and salt. Gradually beat the dry ingredients into the butter mixture until they are well combined.
  • Stir in currants and lemon zest.
  • Drop heaping teaspoonfuls of dough about 1 1/2 inches apart onto prepared baking sheets. Bake until cookies are puffed and golden around the edges, about 20 minutes.
  • Let cool 5 minutes on baking sheets before transferring cookies to wire racks to cool completely.

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.

CURRANT AND MOLASSES SPICE COOKIES



Currant and Molasses Spice Cookies image

Categories     Cookies     Mixer     Ginger     Dessert     Bake     Currant     Chill     Cinnamon     Clove     Molasses     Gourmet     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes about 64 cookies

Number Of Ingredients 10

1 1/2 sticks (3/4 cup) unsalted butter, softened
1/2 cup sugar
1/3 cup unsulfured molasses
2 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1 1/2 teaspoon ground ginger
3/4 teaspoon cinnamon
1/4 teaspoon ground cloves
1/2 cup dried currants, soaked in boiling water to cover for 5 minutes, drained, and patted dry

Steps:

  • In a bowl with an electric mixer cream the butter with the sugar until the mixture is light and fluffy and beat in the molasses. Into the bowl sift together the flour, the baking soda, the salt, and the spices, beat the dough until it is combined well, and stir in the currants. Halve the dough and on a sheet of wax paper form each half into an 8-inch log, using the wax paper as a guide. Chill the logs, wrapped in the wax paper, for at least 4 hours or overnight.
  • Preheat the oven to 350°F. Cut the logs into 1/4-inch-thick slices with a sharp knife and arrange the slices 2 inches apart on lightly buttered baking sheets. Bake the cookies in batches in the middle of the oven for 10 to 12 minutes, or until they are pale golden. Transfer the cookies to racks and let them cool.

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