Hearty Molasses Cookies

Hearty Molasses Cookies
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Since I was a kid molasses cookies have been my favorite, especially when they are chewy, with slightly crisp edges. Molasses is a unique taste that is perfect for fall treats.
Molasses is made from sugar cane or beets. It is the syrup that is left after boiling. Each stage of boiling produces a darker molasses. Light is the first boiling, dark the second and blackstrap the third. Generally the light and dark is used for baking.

Rolled Molasses Cookies


1/2 cup shortening

3/4 cup packed light brown sugar

1/2 cup light molasses

1 egg

2 1/4 cups all-purpose flour

3/4 teaspoon baking soda

1/2 teaspoon salt

1 teaspoon ground allspice

Beat shortening, brown sugar, molasses, and egg in large bowl until blended; mix in remaining ingredients. Refrigerate dough 2 to 3 hours. Roll dough on floured surface to 1/4" thickness; cut into decorative shapes with 2 to 3 inch cookie cutters. Bake on greased cookie sheets until browned, 8 to 10 minutes. Cool on wire racks. Frost with your favorite icing.

Molasses Clove Cookies


3 cups sifted all-purpose flour

2 tsp. baking powder

1 tsp. salt

1 tsp. ground cloves

1 tsp. ground ginger

2 cups granulated sugar

1 1/2 cups melted butter

2 eggs

1/2 cup molasses

1 1/2 cups quick cooking rolled oats

Sift together flour, baking powder, salt, cloves, ginger, and sugar into large mixing bowl. Stir in melted butter, eggs, and molasses. Mix until smooth with electric mixer, about 2 minutes. With a large spoon, stir in rolled oats. Drop by teaspoonfuls onto ungreased cookie sheet about 1-inch apart. Bake in a 375 degree oven for 10 minutes. Do not over bake. Makes 3 dozen cookies.

Molasses Crinkles


3/4 cup shortening

1 cup brown sugar

1 egg

1/4 cup molasses

2 1/4 cup flour

2 tsp. baking soda

1/4 tsp. salt

1/2 tsp. ground cloves

1 tsp. ground cinnamon

1 tsp. ground ginger

Mix first four ingredients well. Stir in the remaining ingredients. Chill dough for at least an hour. Heat oven to 375 degrees. Roll dough into balls the size of golf balls. Dip the tops in sugar. Place three inches apart on greased cookie sheet. Sprinkle each cookie with 2 or 3 drops of water for a cracked surface. Bake 10-12 minutes until set.

Molasses Butterball Cookies


1 cup butter or margarine

1/4 cup molasses

2 cups flour

2 cups crushed walnuts

Powdered sugar

In bowl, beat butter on medium speed for 30 seconds. Add molasses and beat until fluffy. Add flour; beat at low speed until well blended. Stir in nuts. Using about 1 tablespoon dough for each, shape into 1 inch balls. Place on ungreased baking sheet. Bake at 325 degrees for 20 minutes. Remove to wire rack. When cool roll in powdered sugar to coat. Makes 4 dozen.


About The Author

Brenda Hyde is a freelance writer living on ten acres in rural Michigan with her husband and three kids. She is a mom, grandma, gardener, cook and writer. She blogs on all of these topics at Harvestmoongazette.blogspot.com.


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