Molasses Drop Cookies Recipes

SOFT MOLASSES DROP COOKIES

Steps:

• Heat oven to 375°F. In large bowl, beat sugar, sour cream, butter, shortening, molasses and egg with electric mixer on medium speed, or mix with spoon. Stir in flour, baking soda, cinnamon, ginger and salt.
• Onto ungreased cookie sheets, drop dough by rounded tablespoonfuls about 2 inches apart.
• Bake 9 to 11 minutes or until almost no indentation remains when touched in center. Cool 1 to 2 minutes; remove from cookie sheets to cooling racks. Sprinkle with additional sugar while warm.

SOFT MOLASSES COOKIES II

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Sift together flour, baking soda, salt, ginger, and cinnamon; set aside.
• Cream butter, and gradually blend in sugar until light and fluffy. Beat in egg and molasses. Mix in sour cream alternately with sifted dry ingredients. Drop dough by teaspoonfuls onto ungreased cookie sheets.
• Bake 10 to 12 minutes in preheated oven. Transfer to wire racks to cool.

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 DROP COOKIES

Steps:

• Heat oven to 375 degrees. Line 2 baking sheets with parchment paper; set aside. In an electric mixer, use the paddle attachment to combine butter and brown sugar; mix on high speed until fluffy, about 2 minutes.
• Add egg and molasses, and mix on medium speed until combined, about 20 seconds, scraping down the sides of the bowl once.
• In a medium bowl, whisk together flour, baking soda, and salt; add to butter mixture. Mix on low speed to combine, 20 seconds.
• Using 2 spoons, drop 2 teaspoons of batter on a baking sheet; repeat, spacing them 3 inches apart. Bake for 5 minutes. Sprinkle tops of cookies with granulated sugar, rotate sheets between oven shelves, and bake 8 minutes more. Rotate sheets again and bake until cookies are just brown around the edges, about 6 minutes more. Slide parchment with cookies onto a wire rack; let cool for 15 minutes. Store in an airtight container.

AMISH MOLASSES COOKIES

Steps:

• Position one of the oven's racks in the center and preheat oven to 375F degrees.
• Line cookie sheets with parchment paper or lightly grease them.
• In a large bowl beat together the sugar and shortening until creamy.
• Add the eggs, molasses, and vanilla and beat well.
• In a separate bowl, combine the flour, baking soda, salt, cinnamon, and ginger until well blended.
• Add the dry mixture to the sugar mixture in several additions, alternating with the buttermilk until well combined.
• Drop the cookie dough by teaspoonfuls (or if you want monster-sized cookies, you tablespoons!) spaced 2 inches apart onto the prepared cookie sheets.
• Bake for about ten minutes, until golden around the edges.
• Remove from the oven and allow the cookies to cool on the cookie sheet for 5 minutes and then transfer them with a spatula to wire racks to cool completely

MOLASSES DROP COOKIES

Steps:

• Cream shortening. Blend sugar, egg, molasses, and milk. Add sifted dry ingredients, mix thoroughly. Drop from a spoon onto a greased cookie sheet. Bake at 375F for approximately 10 minutes.