CHEWY, FALL SPICE MOLASSES COOKIES W/ GLAZE
You are going to love these cookies! Not because they are so simple to make, but because they are so incredibly delicious! Warm fall spices of cinnamon, ginger and cloves combined with molasses makes a winning combination! My neighbor, many years ago, shared this wonderful recipe with me and it has been a family favorite ever since. I hope you try them!
CHEWY MOLASSES COOKIES
3/4 cup any unflavored vegetable oil
1/4 cup regular molasses ( not blackstrap)
1 cup granulated sugar
1 egg
2 cups all purpose flour
2 teaspoons baking soda
1/2 teaspoon ground ginger
1/2 teaspoon ground cloves
1 teaspoon ground cinnamon
1/2 teaspoon salt
METHOD
1) In a medium bowl, combine vegetable oil, molasses, sugar and egg. Stir until well combined with a wooden spoon or whisk.
2) Add flour, baking soda, spices and salt and mix well to incorporate all the dry ingredients. Batter will be stiff.
3) Refrigerate at least one hour.
4) Preheat oven to 375 degrees.
5) Roll into large balls the size of a walnut ( or smaller if you prefer) and place on a parchment lined baking sheet. Cookies spread so leave room for this!
6) Bake for 9-10 minutes, or until they have spread, browned lightly, and have crackled tops.
7) Cool on baking sheet.
GLAZE
2 cups powdered sugar
1-2 tablespoons water
Fresh lemon juice from 1 lemon
In a bowl, add most of the water to powdered sugar and stir. It should be lumpy and a bit dry. Add and mix enough lemon juice to make a smooth
drizzling consistency. Using a spoon, drizzle glaze over cookies, going in one direction.
If you prefer, you may roll unbaked cookie balls in sugar and skip the glaze.
ENJOY!
Go, eat your food with gladness, and drink your wine with a joyful heart.....
Ecclesiastes 9:7
Super Soft Molasses Cookies!
Old fashioned Super Soft Molasses Cookies are a homemade classic treat packed with bold flavors of molasses, ginger, and cinnamon in each bite. They're soft and chewy on the inside with a crackly top that's been rolled in sugar. They're a fall and holiday favorite recipe that's the perfect addition to any cookie swap!
Full Printable Recipe ►
Ingredients ►
• 2 cups All-Purpose Flour
• 1/2 tsp Ground Cloves
• 1/2 tsp Ground Ginger
• 2 tsp Baking Soda
• 1 tsp Ground Cinnamon
• 1/2 tsp Salt
• 3/4 cup Vegetable Oil
• 1 cup Granulated Sugar (plus a little extra for rolling the cookies in)
• 1/4 cup Full Flavor Molasses
• 1 Large Egg
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#molassescookies #supersoft #softmolassescookies #cookies #beyondthebutter #cookierecipe #falldesserts #fallrecipe #molasses
Old Fashioned Molasses Cookies: Our FAVORITE Christmas Cookie!
Looking for a recipe for those super soft, sugar topped molasses cookies like grandma used to make? See below for the full recipe!
coarse sparkling sugar in bulk size:
print the recipe on the blog:
Old Fashioned Molasses Cookies
INGREDIENTS:
3/4 cup shortening
1 cup plain sugar
1 egg
1/4 cup molasses
2 cups all purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon salt
1 heaping teaspoon. ground ginger
1 heaping teaspoon cinnamon
3/4 teaspoon allspice
1/2 teaspoon cloves
Sparkling sugar for rolling
INSTRUCTIONS:
1. Beat shortening and white sugar together for 3-4 minutes, using electric mixer, until fluffy, scraping down sids as needed. Add egg and molasses and beat until well blended.
2. Mix the flour, baking soda, baking powder, salt, and spices in a large, separate mixing bowl. Add the flour mixture to shortening and sugar mixture one cup at a time. Mix at low speed after each addition until just combined.
3. Cover bowl with plastic wrap and chill in fridge one hour.
Preheat oven to 350 convection bake OR 375 on regular bake. Shape into tablespoon sized balls and roll in sugar individually.
4. Bake for 9-11 minutes, depending on how crisp you would like the edges. Cool on racks. Store in airtight container up to five days. (See notes for freezing instructions.)
Notes:
Like most cookie dough, this freezes very well. Shape, roll in sugar, and place the dough balls on a cookie sheet. Freeze on cookie sheet for a few hours, then place in freezer bag and freeze up to a few months. Add a minute or so to the baking time if baking from frozen.
You can also freeze fully baked and cooled cookies and simply defrost at room temperature.
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Molasses Roll Out Cookies - Christmas Cookies Collaboration - Weelicious
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Molasses Roll Out Cookies - Christmas Cookies Collaboration - Weelicious
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Video by Mike Ervin
Music by Beth Weber
Chewy AND Crunchy Molasses Spice Cookies, a secret ingredient that friends will beg to know.
These cookies have a touch of bite that compliments the other flavors as well as the sweetness of the sugar coating. The mystique of this cookie will have your friends and family begging to reveal what the Secret Ingredient is that give them this wonderful flavor.
Your eyes don't deceive you eagle eyed viewers.
Renee has doubled this recipe, but the recipe cards are correct.
DON'T forget the wet ingredients in the middle of the video.
(i forgot to press record on the camera!)
Allons-y!
INGREDIENTS:
Molasses spice cookies
2 1/4 cups (11.25 ounces) of all purpose flour
1 teaspoon of baking soda
1 1/2 teaspoons of ground cinnamon
1 1/2 teaspoons of ground ginger
1/2 teaspoon of ground cloves
1/4 teaspoon of ground all-spice
1/4 teaspoon of pepper
1/4 teaspoon of salt
12 tablespoons (1 1/2 sticks) of butter softened
1/3 cup of packed dark brown sugar
1/2 cup (3.5 ounces) plus 1/2 cup (2 1/3 ounces) granulated sugar
1 large egg yolk
1 teaspoon of vanilla extract
1/2 cup of light or dark molasses
Soft Ginger Cookies
Soft Ginger Cookies
3/4 cup butter, softened
1 cup sugar
1 egg
1/4 cup molasses
2 3/4 cups all-purpose flour
2 tsp ground ginger
1 tsp baking soda
3/4 tsp ground cinnamon
1/2 tsp ground cloves
1/4 tsp salt
additional sugar for rolling the cookies
Preheat oven to 350°.
Using an electric mixer, cream together the butter and sugar for two to three minutes, scrapping the bowl.
Add the egg and molasses, beating well; and scrapping the bowl.
In a large bowl, whisk together the remaining dry ingredients. Gradually add the flour mixture to the butter/sugar mixture, beating just until combined.
Scoop dough into balls and roll the balls in the additional sugar. Place on a parchment paper lined cookie sheet and bake 12-14 minutes. Do not over bake.
CONTACT INFORMATION:
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P.O. Box 1041
Mt. Sterling, KY 40353
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