Molasses Cookies With A Kick 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.

BEST EVER MOLASSES COOKIES

Steps:

• Preheat oven to 375 degrees. Line a baking sheet with parchment paper or use cooking spray.
• Melt the shortening in a small saucepan or in the microwave and let cool. Add the sugar, molasses, and egg and mix until incorporated.
• In a medium-sized mixing bowl, add the flour, baking soda, cinnamon, ginger, cloves, and salt. Add this to the wet mixture and mix until it forms a dough and is incorporated.
• Scoop into one inch balls and roll in sugar and place 2 inches apart. Bake for 8-10 minutes. Let cool on a wire rack and dip in white chocolate if desired.

GIANT MOLASSES COOKIES

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.

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.

MOLASSES COOKIES WITH A KICK

Steps:

• In a large bowl, cream butter and sugars until light and fluffy, 5-7 minutes. Beat in the molasses, egg and ginger. Combine the flour, cinnamon, baking soda, cloves, cayenne, salt, nutmeg, white pepper, cardamom and coriander; gradually add to creamed mixture and mix well. Cover and refrigerate for 1-1/2 hours or until easy to handle., Roll into 1-in. balls; roll in turbinado sugar. Place 3 in. apart on lightly greased baking sheets. , Bake at 350° for 8-10 minutes or until set. Cool for 2 minutes before removing from pans to wire racks. Store in an airtight container.

MOLASSES COOKIES WITH A KICK

Steps:

• In large bowl, cream butter and sugars until light and fluffy. Beat in molasses, egg and ginger. Combine flour, cinnamon, baking soda, cloves, cayenne, salt, nutmeg, pepper, cardamon and coriander. Gradually add to creamed mixture and mix well. Wrap dough in plastic wrap and chill for 1.5 hours Roll into 1/2 inch balls, roll in turbinado sugar. Place 3" apart on lightly greased cookie sheet. Bake 350 for 8 - 10 minutes or until set. Cool for 2 minutes before moving to wire racks. Store in airtight container.

MOLASSES COOKIES WITH A KICK

Steps:

• * In a large bowl, cream butter and sugars until light and fluffy. Beat in the molasses, egg and ginger. Combine the flour, cinnamon, baking soda, cloves, cayenne, salt, nutmeg, white pepper, cardamom and coriander; gradually add to creamed mixture and mix well. Cover and refrigerate for 1-1/2 hours or until easy to handle. * Roll into 1/2-in. balls; roll in turbinado sugar. Place 3 in. apart on lightly greased baking sheets. Bake at 350° for 8-10 minutes or until set. Cool for 2 minutes before removing from pans to wire racks. Store in an airtight container. Nutrition Facts: 1 cookie equals 41 calories, 2 g fat (1 g saturated fat), 6 mg cholesterol, 28 mg sodium, 7 g carbohydrate, trace fiber, trace protein. Diabetic Exchange: 1/2 starch.