Molasses Jumbos With Ginger Filling Recipes

CHEWY GINGER MOLASSES COOKIES

Steps:

• Preheat the oven to 375 degrees F. Line two baking sheets with parchment paper.
• Whisk the flour, ginger, cinnamon, baking soda, cloves and salt together in a medium bowl. Set aside.
• Beat the butter and sugar together in a large bowl with an electric mixer on medium-high speed until well combined, about 3 minutes. Add the molasses and egg and beat until lighter in color, about 3 minutes. Add the flour mixture and mix on low until well blended.
• Using a tablespoon, form the dough into 1-inch balls and roll in sugar. Place each ball 2 inches apart on the prepared baking sheets. Bake until golden and crackled, 12 to 15 minutes; the cookies will still be a little soft. Baking these in 3 batches one sheet at a time gets you the nice, crackly top. The second sheet of cookies can stay on the counter until ready to bake. Form the remaining dough, roll the balls in sugar and place on the now cooled first baking sheet. Allow the cookies to cool for 5 minutes on the baking sheet, and then remove to a rack to cool completely.

GRANDMA'S® MOLASSES GINGER COOKIES

Steps:

• In a large bowl, whip together sugar, butter, molasses, egg, and vanilla. Mix in flour, baking soda, baking powder, and spices until dough comes together. Wrap well and refrigerate overnight.
• Preheat the oven to 350 degrees F.
• Roll cookie dough into 1-inch balls and roll in sugar to coat. Arrange on rimmed baking sheets. Bake for 15 minutes.

JUMBO MOLASSES COOKIES

Steps:

• In a large bowl, cream shortening and sugar. Beat in molasses and eggs. Combine the flour, baking soda, cinnamon, salt, cloves and ginger; gradually add to creamed mixture. Cover and refrigerate for 1-2 hours. , Shape 1/4 cupfuls of dough into balls; roll in sugar. Place four cookies on a greased baking sheet at a time. Bake at 350° for 18-20 minutes or until edges are set. Remove to wire racks to cool.

MOLASSES WHOOPIE PIES

Steps:

• Preheat oven to 375 F degrees.
• Cookie: Cream butter, sugar and eggs until fluffy.
• Add molasses and milk.
• blend well.
• Mix in sifted dry ingredients.
• Chill for 2 hours in fridge.
• Drop by tbls.
• unto greased cookie sheet.
• Bake 10 minutes.
• Remove and cool on racks.
• Filling: Whip butter and sugar until fluffy.
• Slowly add milk/molasses and incorporate.
• Add spice and beat well.
• Use as filling between two cookies.

FROSTED MOLASSES GINGER SANDWICH COOKIES

Steps:

• In a large bowl, cream together 1 cup margarine and sugar until smooth. Beat in the egg and molasses until well blended. Dissolve the baking soda in boiling water; stir into the molasses mixture. Gradually mix in the flour to make a smooth dough. Cover and chill dough for at least 1 hour.
• Preheat oven to 350 degrees F (175 degrees C). On a lightly floured surface, roll the dough out to 1/8 inch in thickness. Cut into circles using a 3 inch round cutter. Cut a smaller 1 inch circle out of half of the cookies. It is easier to cut the center hole after the cookies have been placed onto the cookie sheets. Place cookies 1 inch apart onto ungreased cookie sheets.
• Bake for 7 to 10 minutes in the preheated oven, until edges begin to darken. Allow cookies to cool completely before sandwiching. Frost solid cookies and place a cookie with the center hole on top.
• To make the frosting: Beat 1 tablespoon of margarine and water together. Blend in the ginger and salt. Gradually beat in the confectioners' sugar until the desired consistency is reached. Sandwich between cooled cookies.

JUMBO GINGERSNAPS

Steps:

• Preheat oven to 350°.
• In medium bowl, combine flour, ginger, baking soda, cinnamon, salt, and pepper (if using).
• In large bowl, with mixer at medium speed, beat shortening and 1/2 cup sugar until light and fluffy.
• Beat in egg until blended; beat in molasses.
• Reduce speed to low; beat in flour mixture just until blended.
• Place remaining 2 tablespoons sugar on waxed paper.
• Roll 1/4 cup dough into ball; roll in sugar to coat evenly.
• Repeat for 10 balls.
• Place balls 3 inches apart on ungreased cookie sheet.
• (If you want smaller cookies, roll dough by slightly rounded tablespoons and place 2 inches apart on two ungreased cookie sheets).
• Bake until set, about 15 minutes for large cookies, or 9 to 11 minutes for smaller cookies.
• Cookies will be very soft and may appear moist in cracks.
• Cool 1 minute on cookie sheets on wire racks.
• Transfer to wire racks to cool completely.

GINGER AND MOLASSES CUPCAKES WITH WHIPPED CREAM

Steps:

• Preheat oven to 350 degrees. Line standard muffin tins with paper liners. Whisk dry ingredients in a large bowl. Cream butter and sugar with a mixer until light and fluffy. Mix in molasses. Add eggs, 1 at a time, beating after each addition.
• Reduce speed to low. Add dry ingredients to butter mixture in 3 additions, alternating with hot water and ending with dry. Scrape sides of bowl. Stir minced ginger into batter. Divide batter among muffin cups, filling each 2/3 full.
• Bake cupcakes until testers inserted into centers come out clean, about 20 minutes. Let cool in tins on wire racks. (Unfrosted cupcakes will keep, covered, for up to 3 days.) Frost with whipped cream, and sprinkle with ground ginger. Serve immediately.