Donnas Molasses Cookies Recipes

SOFT MOLASSES COOKIES V

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.

OLD-FASHIONED MOLASSES COOKIES

Steps:

• Combine butter, brown sugar, shortening, molasses and egg in bowl. Beat at medium speed, scraping bowl often, until creamy. Add flour, baking soda, cinnamon, ginger, cloves and salt; beat at low speed until well mixed.
• Divide dough in half; wrap each half in plastic food wrap. Refrigerate 1-2 hours or until firm.
• Heat oven to 375°F.
• Working with one-half of dough at a time, shape dough into 1 1/2-inch balls. Roll balls in granulated sugar. Place, 2 inches apart, onto ungreased cookie sheets. Flatten balls to 2 1/2-inch diameter with bottom of glass. Bake 8-11 minutes or until set.

SOFT MOLASSES COOKIES

Steps:

• In a large mixing bowl, cream together butter, shortening and sugar until light-colored and fluffy. Beat in molasses and eggs; set mixture aside. In another large bowl, combine flour (no need to sift), salt, baking soda, ginger, cloves and cinnamon. Blend thoroughly with wire whisk. Gradually mix flour mixture into creamed ingredients until dough is blended and smooth. Roll dough into 1-1/2-in. balls. Dip tops in granulated sugar; place 2-1/2 in. apart on greased baking sheet. Bake at 350° for 11 minutes. Do not overbake. Cool on wire rack. Store in tightly covered container to maintain softness.

MOLASSES COOKIES

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.

~ DONNA'S FROSTY SOFT MOLASSES GINGER COOKIES ~

Steps:

• Preheat oven to 350 degree F. In a large bowl, beat the butter and sugar until fluffy. Beat in egg and molasses. In another bowl, mix together the flour, spices and baking soda. Start beating in flour a little at a time, alternating with the milk - end with flour. Stir in the nuts.
• Spray cookie sheet with bakers joy or grease. Place batter by tablespoonfuls about 2 inches apart on sheet. Bake for 9 - 10 minutes or until they spring back when touched. I take mine out when they look like they could cook 1 more minute as I don't want them getting too brown on bottom and like them a little chewy. Place on cooling rack and cool completely.
• Make frosting. In a small bowl, whisk butter with flour, add vanilla and milk until you reach your desired consistency. Spread each cookie with about 1 tsp frosting. Top with a walnut if desired. Note: These are great without frosting too.

BEST EVER GINGER MOLASSES COOKIES (BETTER THAN STARBUCKS!)

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.

DONNA'S MOLASSES COOKIES

Steps:

• 1. In a medium bowl with a mixer on medium-high speed, beat shortening with granulated sugar until fluffy. Scrape down bowl and beat in egg.
• 2. In a small bowl, dissolve baking soda in 2 tsp. warm water. Sift flour and ground spices into a medium bowl
• 3. Beat baking soda mixture into shortening, then add flour mixture in alternating batches with molasses and fresh ginger. Cover with plastic wrap and chill 2 to 3 hours and up to overnight.
• 4. Preheat oven to 350°. Scoop dough into 1-tbsp. balls. Roll in turbinado sugar.
• 5. Set balls on greased baking sheets at least 2 in. apart. Bake until dry-looking around edges, 8 to 10 minutes. Let cool on baking sheets just until set, then transfer to cooling racks.