Molasses Cookies Recipes

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.

Steps:

• Heat oven to 325°F. In large bowl, beat brown sugar, shortening, molasses and egg with electric mixer on medium speed, or mix with spoon. Stir in remaining ingredients except granulated sugar.
• Shape dough by rounded tablespoonfuls into 1 1/2-inch balls. Dip tops into granulated sugar. On ungreased cookie sheet, place balls, sugared sides up, about 2 inches apart.
• Bake 13 to 16 minutes or just until set and cookies appear dry. Immediately remove from cookie sheet to cooling rack.

Steps:

• Cream together shortening and brown sugar. Stir in egg and molasses and mix well. Fold in dry ingredients and stir. Cover and chill until firm (1 - 2 hours).
• Preheat oven to 350 degrees F (175 degrees C).
• Roll dough into small balls (I use a small melon baller to help with this) and roll in white sugar. Place on lightly greased cookie sheets.
• Bake 9 - 10 minutes. Leave on cookie sheet one minute until set.

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.

Steps:

• Preheat the oven to 350 degrees F. In medium bowl, combine the flour, baking soda, cinnamon, ginger, cloves and salt and set aside.
• In the bowl of a standing mixer fitted with the paddle attachment, cream together the butter and brown sugar until light and fluffy. Beat in the egg and then the molasses. In thirds, gently mix in the flour mixture until just combined.
• Using an ice cream scoop, scoop out the cookie dough into 1-inch balls onto a sheet tray covered with turbinado sugar. Gently toss the cookies in the sugar, covering them completely. Place the sugar-coated dough balls on another sheet tray and gently squish a little.
• Bake for 9 to 10 minutes. Remove the cookies to a rack to cool. Store in an airtight container for up to 2 weeks.

Steps:

• Melt the shortening in a large pan on the stove, and cool.
• Add sugar, eggs, and molasses, beat well.
• In a separate bowl, sift dry ingredients together and add to the pan. Mix well and chill 3 hours or overnight.
• Form into walnut-size balls. Roll in granulated sugar. Place on greased cookie sheet about 2 inches apart.
• Bake at 375 degrees F (190 degrees C) for 8-10 minutes.
• Store in an airtight container to keep from getting overly crisp. If they do lose their softness, an easy way to restore it is to place one slice of fresh bread in the container with the cookies for a couple of hours or overnight and they will be soft again!

Steps:

• Preheat oven to 375 degrees. Melt shortening and allow it to cool.
• In a large bowl, mix together the shortening, sugar, molasses, and egg. Beat well.
• Sift together the flour, baking soda, salt, and spices. Add to shortening/sugar mixture, mix well.
• Chill dough about half an hour or until firm.
• Roll into 1" balls, then roll balls in sugar. Place about 2 inches apart on cookie sheet.
• Bake about 8 minutes at 375 degrees. The edges should be slightly brown. Do not overbake!
• Cool on racks before storing.

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.

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.