Molasses Bar Cookies Recipes

MOLASSES BARS

Steps:

• Kick the tires and light the fires to 375 °F.
• Cream the sugars and the margarine together. Add in your two eggs and beat in completely.
• Add in the molasses to the margarine/sugar mix and mix in thoroughly.
• Whisk together the dry ingredients.
• Combine the wet and dry and mix well.Then add in your raisins.
• Divide the dough into two pieces, and from each half form three long rolls on a cookie sheet.
• Build them up as high as you can and they fit across a baking sheet, width-wise. When you build them up, you get a thicker, chewier bar.
• Bake them in the oven at 375 for 13-15 minutes, and do not over/under bake. This from my grandma's instructions. So they need to be baked until the edges are cooked and the middle slightly still underdone.
• Slice them across into about 8-10 squares when they are fully cooled, needless to say, this recipe makes a large amount, you can end up with 40-60 of the little bars!

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.

SPICY MOLASSES BARS

Steps:

• Preheat the oven to 375 degrees F. Line a sheet pan with parchment paper and mix the 1 Tbl ground flaxseeds with 2 1/2 Tbl water. Let sit a minute.
• Place the applesauce or pumpkin and brown sugar in a bowl and hand mix until light and fluffy. Add the flaxeed mixture, almond flavoring, and the molasses.
• Sift together the flour, baking soda, ground ginger, cinnamon, cloves, and salt.
• Slowly add the dry ingredients to the wet mixture just until combined.
• Mix in the crystallized ginger. Cover the bowl with plastic wrap and refrigerate for 30 minutes.
• Turn the dough out onto a lightly floured board, form it into a disk and cut it in half. Roll each half into flat logs 12 inches long.
• Place them 3 inches apart on the prepared sheet pan. Bake for 20 minutes. The logs will still be soft in the center.
• Sift the powdered sugar over the bars or, if using the rum, whisk the confectioners sugar with 1 tablespoon rum to make a pourable glaze. While the logs are still warm, drizzle the glaze back and forth across the logs. Allow to cool. Cut each log crosswise into 1 1/2-inch-wide bars

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.

CHEWY MOLASSES BARS

Steps:

• Heat oven to 350 degrees F. Coat 9 x 9-inch pan lightly with no-stick cooking spray.
• Heat shortening and molasses to boiling in large saucepan, stirring constantly. Remove from heat. Stir in brown sugar. Add egg. Beat until fluffy. Combine flour, salt and baking soda in small bowl. Stir into molasses mixture. Blend in nuts. Spread in prepared baking pan.
• Bake 22 to 25 minutes. Cool. Sprinkle with powdered sugar. Cut into 16 bars.

MOLASSES BAR COOKIES

Steps:

• Cream the butter and the sugars then add the egg.
• Combine the milk and molasses and add to the dough.
• Sift together the flour, soda, salt and spices and slowly stir inches.
• Bake in an ungreased 13x9 pan for 25 minutes in a 300 degree oven.
• Do not cut into bars until cool - they will crumble and break otherwise.

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 OATMEAL BARS

Steps:

• Preheat oven to 350°F.
• Spray 8 inch square baking pan with nonstick spray and set aside.
• With a whisk or electric mixer, beat together brown sugar, spices, molasses, oil and egg.
• In a separate bowl, combine flour, oats and baking powder.
• Add to molasses mixture; stir until blended.
• Spread in baking pan.
• Bake for 18-20 minutes or until a toothpick inserted in centre comes out dry.
• Cool on wire rack.
• Cut into squares.

OATMEAL COOKIE BARS

Steps:

• Heat oven to 350°F. Grease 15x10x1-inch pan. In large bowl, beat brown sugar and butter with electric mixer on medium speed until light and fluffy. Beat in molasses, vanilla and eggs. Stir in oats, flour, baking soda and salt. Stir in nuts and chocolate chips. Spread in pan.
• Bake 20 to 30 minutes or until light golden brown and center is set. Cool completely, about 1 hour. For bars, cut into 8 rows by 6 rows.