How To make Secret Treat Molasses Cookies
1/2 c Butter; softened
1/2 c Packed brown sugar
1 Egg
1/2 c Molasses
2 1/2 c Flour
3/4 ts Baking soda
1/2 ts Salt
1/2 ts Ground cinnamon
1/2 ts Ground ginger
1/2 c Strawberry preserves
Glaze: 1 2/3 c Powdered sugar
2 tb Water
1/4 ts Vanilla extract
"This recipe has been passed down for generations. I've made these cookies for years, but like my mother, I only make them for special occasions. They're fun to decorate and delicious to eat, with a surprise flavor inside." - Ruby Neese In a large mixing bowl, cream butter and sugar. Add egg; mix well. Beat in molasses. Combine flour, baking soda, salt, cinnamon, and ginger; add to creamed mixture and mix well. The dough will be very stiff. Cover and chill several hours or overnight. On a lightly floured surface, roll dough to 1/8" thickness; cut into 2 1/4" to 2 1/2" circles. Place 1/2 tsp. preserves on half of the circles; top with remaining circles. Pinch edges together to seal. Place on a greased baking sheet. Bake at 350 degrees for 10 minutes or until lightly browned. Cool on a wire rack. Combine glaze
ingredients and frost cooled cookies. Yields: 4 dozen From: "Reminisce" Magazine, August 1994 -----
How To make Secret Treat Molasses Cookies's Videos
Sourdough Molasses Cookies | Gluten-Free Recipe Conversion
It’s Christmas baking season! Time to bring out all the sweet holiday treats. One of our new favorite Christmas recipes gluten-free gingersnap or molasses cookies. Learn how to convert this classic Christmas cookie recipe for gluten-free baking.
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Cup4Cup, Measure4Measure Gluten-Free Flour:
Original non-Gluten-Free recipe:
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The best cookies you’ll ever make ????
The best Ginger Molasses Cookies in the world! #shorts #shortsvideo #recipeoftheday #recipevideo #cooking #cookies
Simple And Delicious Keto Molasses Cookies Substitute (Nut Free And Gluten Free)
This video is designed to teach everyone how to make simple and delicious keto molasses cookies substitute. These cookies are low carb, keto friendly, nut free, gluten free, sugar free and diabetic friendly
Written recipe:
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Ginger Molasses Cookie Recipe | Starbucks Copycat Recipe
Ginger molasses cookies have to be one of the easiest cookies to bring together. If you are a lover of the Starbucks Ginger Molasses cookie, this is the recipe for you. Scoop the ginger molasses cookies out in nice and big to enjoy a better version, at home, in very little time!
Ginger Molasses Cookies
270g Flour, AP (1.75c)
2t Baking Soda
2t Cinnamon, ground
2t Ginger, ground
0.25t Cloves, ground
0.5t Black Pepper, ground
220g Sugar, white (0.5c)
115g Butter (0.5c)
1 Egg
70g Molasses (5T)
Grab the full recipe:
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0:00 - Cookie Emergency
0:13 - Ginger Molasses Cookies Dry Ingredients
0:24 - Ginger Molasses Cookies Wet Ingredients
1:58 - Ginger Molasses Cookies Dough
2:19 - Scoop & Bake Ginger Molasses Cookies
3:21 - Finished Ginger Molasses Cookies
3:47 - Thanks for Watching!
#GingerMolassesCookies #CookieRecipe #BridgesTestKitchen
Molasses Ginger Cookies
Sinfully rich in flavor and beauty, these Molasses Ginger Cookies will become your new favorite cookie. Recipe at link below:
Triple Ginger Snaps (just like Trader Joe’s)
Triple Ginger Snaps (just like Trader Joe’s)
00:00 Intro
00:50 Ingredient Prep
02:56 Making the Dough
05:04 Shaping the Cookies
06:12 Baking the Cookies
Inspired by a recipe from Love and Olive Oil
Makes about 80 cookies (1.5 inches in diameter)
1 large egg plus 1 large egg yolk, at room temperature
320g unbleached all-purpose flour
2 teaspoons baking soda (10g)
2.8g salt (1 teaspoon Diamond Crystal Kosher or ½ tsp table salt)
1 teaspoons ground ginger
1/2 teaspoon ground cinnamon
1/2 teaspoon cardamom (optional)
1/2 tsp nutmeg (optional)
28g finely grated fresh ginger (from 2-3 inch piece)
80g finely chopped crystalized ginger
170g unsalted butter (1.5 sticks)
255g dark brown sugar
57g molasses
granulated sugar, for rolling
Ingredient Prep:
Put the egg and the yolk into a small bowl and bring to room temperature.
In a bowl, whisk together flour, baking soda, and salt; set aside.
Measure out all the spices, grate the fresh ginger, and chop candied ginger.
Making the Dough:
Melt the butter in a small pot set over medium heat. Cook until the butter is brown, whisking frequently. Transfer brown butter to the bowl of a mixer and whisk in the dry spices. Let cool for about 2 minutes. Add brown sugar, molasses, and fresh ginger. Mix with a paddle attachment on medium speed until all the sugar is broken up and the mixture is creamy. Add the egg and the yolk and mix on medium speed until absorbed. Add the flour mixture and mix on low until no dry flour remains. Mix in the crystallized ginger. Cover with plastic wrap and refrigerate until firm, about 2 hours, but longer is fine.
Shaping the cookies:
Divide the dough into 10g pieces and shape into balls as shown in the video. The balls can be frozen for future use or baked right away. To freeze: put in the freezer on a baking sheet for 2 hours, then collect into a freezer bag and store in the freezer until needed.
Baking the cookies:
Preheat the oven to 300F (150C) with the racks in the upper-middle and lower-middle positions. Line 2 baking sheets with parchment paper. Coat the dough balls in granulated sugar. Arrange balls on prepared baking sheets, leaving 2 inches of space between them. A half sheet (18x13 inches) will fit about 14 balls. Place 2 baking sheets in the oven. Bake for 10 min. Rotate top to bottom and front to back. Bake until the cookies just begin to darken around the edges, 10 more minutes (12 if starting from frozen). Transfer to a wire rack and cool completely. Repeat with remaining dough. Store in an airtight container. Cookies will keep up to 2 weeks.
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