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Molasses Cookies

Posted May 10 2011 3:59pm

Molasses cookies are one of my favorite kinds of simple easy cookies to make and to eat. There are lots of different kinds of molasses cookies – some you roll and cut with cookie cutters, some you shape into balls and roll in sugar and others are quick and easy drop cookies.

Molasses Cookies

You can make molasses cookies from scratch or for an even quicker, easier option, you can begin with a cake mix.

Lots of molasses cookie recipes call for shortening, which I try to avoid as much as I can, preferring to bake with butter and/or oil instead.

Sometimes I don’t know which I like better, eating molasses cookies or enjoying the aroma of molasses, sugar, and spices wafting through the kitchen while they bake!

Here’s a collection of my favorite molasses cookie recipes all in one place.

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Prep Time: 15 minutes
Chill Time: 1 hour
Bake Time: 10 minutes per batch
Yield: about 3 dozen cookies

This makes old-fashioned cut-out molasses cookies that you can decorate with sprinkles or icing, if you wish.

Ingredients

1/2 cup butter
1/2 cup sugar
1/2 cup dark molasses (not blackstrap)
1 tablespoon cider vinegar
1/2 teaspoon salt
1/2 teaspoon cinnamon
1 teaspoon ground ginger
1/2 teaspoon baking soda, dissolved in a little bit of hot water
1 egg
3 cups sifted all-purpose flour
1 teaspoon baking powder

Directions

1. In a medium heavy bottom saucepan, boil first seven ingredients (butter through ginger) until the butter is melted, the mixture is boiling rapidly, and everything is well combined.

2. Remove saucepan from the heat and stir in the baking soda mixture and let cool for a few (about 5) minutes.

3. While the mixture is cooling, in a medium bowl, whisk together the flour and baking powder and set it aside.

4. Stir the egg into the molasses mixture and then stir in the flour mixture until it is well blended.

5. Place the saucepan in the refrigerator to cool thoroughly. (This will take about 1 hour.)

6. When you are ready to bake the cookies, make sure one of your oven racks is in the middle of the oven and preheat your oven to 350F degrees. Line your cookie sheets with silicone liners, parchment paper, or nonstick foil or lightly grease them and set them aside.

7. Scoop the dough out onto a floured surface and then roll it to 1/2-inch thickness. (Sprinkle the dough lightly with flour to prevent sticking.)

8. Cut the dough into shapes with your favorite cookie cutters and place on the prepared cookie sheets about 2 inches apart.

9. Bake for 8 to 10 minutes, until set, and then remove from the oven and allow to cool for 1 to 2 minutes before transferring your cookies to wire racks to cool completely.

9. Once completely cool, store your cookies in an airtight container with a slice of soft bread to keep them soft.
This recipe yields about 3 dozen soft molasses cookies, but will vary greatly depending on the size and shape of cookie cutters used.

To keep these cookies soft, store them in an airtight container. Add a couple of slices of cut apple if you plan on keeping them around long. (It will help keep them soft.)

Heart Shaped Iced Molasses Cookies

Prep Time: 5 minutes
Bake Time: 10-12 minutes per batch
Yield: 2 dozen cookies

A quick and easy molasses drop cookie dough using oil that stirs together in a single bowl.

Ingredients

3/4 cup canola oil
1 cup sugar
1/4 cup molasses
1 large egg
2 cups all-purpose flour
2 teaspoons baking soda
1/2 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon allspice

Directions

1. Position an oven rack in the center. and preheat oven to 350 F. Line at least 2 cookie sheets with parchment paper or lightly spray them with nonstick cooking spray.

2. In a large bowl mix together the oil, sugar, molasses. Add the egg and mix well.

3. Add the flour, baking soda, salt, cinnamon and allspice and mix well.

4. Drop dough by teaspoonfuls, space at least 2 inches apart, onto the cookie sheets. Press slightly with the palm of your hand.

5. Bake until firm, about 10-12 minutes.

6. Remove from the oven and transfer to wire racks to cool completely.

Prep Time: 10 minutes
Bake Time: 10-12 minutes per batch
Yield: Makes about 4 dozen cookies

This is a recipe for a quick and easy drop style molasses cookie that includes applesauce, raisins and walnuts. It make satisfying wholesome cookies that are especially delicious right  from the oven.

Ingredients

2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
2 teaspoons cinnamon
1/2 teaspoon ground cloves
1/2 cup butter, softened
1/2 cup sugar
1/2 cup molasses
1 large egg, beaten
1/2 cup applesauce
1/2 cup raisins
1/2 cup chopped walnuts

Directions

1. Position an oven rack in the center of your oven and preheat oven to 375 F. Line at least 2 cookie sheets with parchment paper or lightly grease them, whichever you prefer, and then set them aside.

2. In a mixing bowl, whisk together the flour, baking soda, salt and spices until well blended.

3. In a large bowl beat together the butter, sugar and molasses with an electric mixer, until well blended. Beat in the egg and applesauce.

4. Add the flour mixture to the butter mixture and stir just until well combined. (Over mixing will cause tough cookies.) Then stir in the raisins and nuts.

5. Drop teaspoonfuls of dough, spaced at least 2 inches apart, onto the prepared cookie sheets.

6. Bake, one cookie sheet at a time on the center rack of the oven, until set around the edges, 10 to 12 minutes.

7. Remove from the oven and allow the cookies to rest on the cookie sheet for a minute or two before transferring them to wire racks to cool completely.

Be sure this cookie sheet is cool before putting your next batch of dough on it!

Prep Time: 10 minutes
Bake Time: 10-12 minutes per batch
Yield: about 2 dozen large molasses cookies

These cookies never go out of style in my book. They are classic molasses cookies full of raisins and spices.

Ingredients

1/2 cup butter, softened
1/2 cup brown sugar, lightly packed
2 large eggs
1/2 cup molasses
2 tablespoons milk
1 teaspoon baking soda
2 cups all-purpose flour
1 teaspoon ground ginger
1 teaspoon ground cinnamon
3/4 cup raisins

Directions

1. Position an oven rack int the center of your oven and preheat the oven to 375 F. Line cookie sheets with parchment paper or lightly grease them with nonstick cooking spray.

2. In a large bowl beat the butter, brown sugar and eggs with an electric mixer until fluffy. Beat in the molasses, milk baking soda, flour, ginger and cinnamon.

3. Stir in the raisins until they are distributed throughout the dough.

4. Drop tablespoons of dough, spacing them about 3 inches apart, onto the prepared cookie sheets.

5. Bake until set, about 10 to 12 minutes.

6. Remove from the oven and transfer cookies to wire racks to cool completely.

Prep Time: 5 minutes
Chill Time: 1 hour
Bake Time: 10 minutes per batch
Yield: about 3 dozen cookies

This in easy molasses spice cookie that begins with a box of spice cake mix and tastes just like gingerbread. The nice thing about cookies made from cake mix is that they save you from having to measure the flour and dry ingredients, which can be the trickiest part for beginning bakers.

Ingredients

1 (18.25 ounce) package spice cake mix
3/4 teaspoon ground ginger
3/4 teaspoon ground cinnamon
1/8 teaspoon ground cloves
1/4 teaspoon baking soda
2 tablespoons vegetable oil
1 large egg yolk
1/4 cup dark molasses
2 teaspoons vanilla extract
2/3 cup granulated sugar

Directions

In a large mixing bowl, place half the cake mix along with the ginger, cinnamon, cloves, baking soda, oil, egg yolk, molasses and vanilla extract. Combine with an electric mixer set on medium high speed, until smooth, about  1-2 minutes. Stir in the remaining cake mix.

Cover the bowl with plastic wrap and place it in the refrigerator to chill for 1 hour.

When you are ready to pace the cookies, position an oven rack int the center of your oven and preheat the oven to 375 F. Line cookie sheets with parchment paper or lightly grease them with nonstick cooking spray.

Place the sugar in a small shallow dish.

Roll portions of the dough into 1-inch balls and then roll them in sugar to coat them.

Place the balls 2 inches apart on the prepared cookie sheets, then flatten them slightly with the palm of your hand.

Bake until the cookies are firm with surface cracks, about 9-10 minutes.

Remove from the oven and transfer the cookie to wire racks to cool completely.

Be sure this cookie sheet is cool before putting your next batch of dough on it!

Martha is a Healthy Weight Loss Coach and Cooking Coach who loves to share ways to make cooking and eating simple, easy, quick and delicious and help you stop dieting and instead discover the pleasure of happy healthy balanced eating, cooking and living.  Sign up to receive her FREE Healthy Homemade Granola Bar Recipes eBooklet and future tips, techniques, ideas and easy recipes to help you live a healthier, happier more nourished life.

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