Silver Palate Molasses Cookies Recipes

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MOLASSES COOKIES



Molasses Cookies image

Make and share this Molasses Cookies recipe from Food.com.

Provided by Dallas and Rina

Categories     Dessert

Time 50m

Yield 72 cookies, 24-32 serving(s)

Number Of Ingredients 10

3/4 cup margarine (1 1/2 sticks) or 3/4 cup butter (1 1/2 sticks)
1/4 cup light molasses (mild)
1 1/4 cups sugar
1 large egg
2 cups all-purpose flour
2 teaspoons baking soda
1 teaspoon cinnamon, ground
1/2 teaspoon ginger, ground
1/2 teaspoon salt
1/4 teaspoon clove, ground

Steps:

  • Preheat oven to 375 degrees F.
  • In 3-quart saucepan, melt margarine or butter over low heat. Remove saucepan from heat and, with wire whisk, beat in molasses and 1 cup sugar until blended, whisk in egg.
  • With spoon, stir in flour and remaining ingredients until mixed.
  • Transfer dough to medium bowl and freeze 15 minutes or until firm enough to handle. Spread remaining 1/4 cup sugar on waxed paper.
  • Roll dough into 1-inch balls, roll balls in sugar to coat. Place balls, 2 1/2 inches apart, on ungreased large cookie sheet. Bake cookies 10 to 12 minutes, until cookies spread and da rken.
  • Let cookies remain on cookie sheet on wire rack 1 minute to cool slightly.
  • Transfer cookies to wire rack to cool completely.
  • Repeat with remaining dough.
  • Store cookies in tightly covered container up to 2 weeks.

Nutrition Facts : Calories 142.6, Fat 6, SaturatedFat 1.3, Cholesterol 7.8, Sodium 224.5, Carbohydrate 21.2, Fiber 0.3, Sugar 12.4, Protein 1.4

MOLASSES COOKIES - (SILVER PALATE) RECIPE - (4/5)



Molasses Cookies - (Silver Palate) Recipe - (4/5) image

Provided by Maverick19

Number Of Ingredients 10

12 Tbsp sweet butter (1 1/2 sticks)
1 cup granulated sugar
1/4 cup molasses
1 egg
1 3/4 cups unbleached all purpose flour
1/2 tsp ground cloves
1/2 tsp ground ginger
1 tsp ground cinnamon
1/2 tsp salt
1/2 tsp baking soda

Steps:

  • 1. Preheat oven to 350 degrees. 2. Melt butter, add sugar and molasses, and mix thoroughly. Lightly beat egg and add to butter mixture; blend well. 3. sift flour with spices, salt and baking soda and add to first mixture; mix. Batter will be wet. 4. Lay a sheet of foil on a cookie sheet. Drop tablespoons of cookie batter on foil, leaving 3 inches between the cookies. These will spread during the baking. 5. Bake until cookies start to darken, 8-10 minutes. Remove from oven while still soft. Let cool on foil. makes 24 large flat cookies

GINGER-MOLASSES COOKIES



Ginger-Molasses Cookies image

Think of these cookies as a cross between a gingerbread man and a chewy molasses cookie. Adding molasses gives them a softer texture with a decidedly adult, almost caramel flavor. Instead of rolling or slicing these cookies, this rich, soft dough is perfect for rolling into balls and coating in coarse sugar before baking. The dough can even be made up to 5 days ahead and refrigerated, or baked 2 days ahead and stored at room temperature.

Provided by Alison Roman

Categories     cookies and bars, dessert

Time 45m

Yield About 2 dozen cookies

Number Of Ingredients 13

3 cups/435 grams all-purpose flour
1 tablespoon ground ginger
2 teaspoons ground cinnamon
1 teaspoon baking powder
1 teaspoon kosher salt
1/2 teaspoon ground allspice
1 1/2 cups/341 grams (3 sticks) unsalted butter, at room temperature
3/4 cup/177 milliliters molasses
1/2 cup/100 grams granulated sugar
2 large eggs
1 teaspoon vanilla extract
About 3/4 cup/165 grams pearl, Demerara or coarse sugar, for rolling
Do ahead: Cookie dough can be made 5 days ahead, refrigerated. Bring dough to room temperature before rolling. Cookies can be baked 2 days ahead, wrapped tightly and stored at room temperature.

Steps:

  • In a large bowl, whisk together flour, ginger, cinnamon, baking powder, salt and allspice.
  • In another bowl, using an electric mixer, beat together butter, molasses and sugar on medium-high until the mixture is superlight, fluffy and pale, about 5 minutes. Scrape down the sides of the bowl and add in eggs, 1 at a time, beating well after each addition. Add vanilla extract, and beat until everything is well combined, again stopping to scrape down bowl as necessary.
  • Add dry ingredients all at once, and mix on low speed until just incorporated.
  • Chill dough in refrigerator for 30 to 45 minutes, until firm enough to roll.
  • Heat oven to 325 degrees.
  • Using your hands, roll heaping tablespoons of dough into balls, then roll them in coarse sugar. (Sanding sugar is festive, but turbinado or coarse sugar will do the trick as well.) If dough becomes too soft to roll, put back in the refrigerator for 10 to 15 minutes. Place balls on a parchment-lined baking tray 2 inches apart and bake until the cookies are puffed, golden brown around the edges and baked through and the tops spring back slightly when touched, 12 to 15 minutes.

Nutrition Facts : @context http, Calories 249, UnsaturatedFat 4 grams, Carbohydrate 33 grams, Fat 12 grams, Fiber 1 gram, Protein 3 grams, SaturatedFat 7 grams, Sodium 105 milligrams, Sugar 19 grams, TransFat 0 grams

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