How To make Molasses Apricot Cookies
Cookies: 3 1/4 cups all-purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
2 teaspoons ground cinnamon
1 teaspoon ground ginger
1/2 teaspoon allspice
1 cup dark brown sugar
1 cup salted butter, -- softened
3/4 cup molasses
1 large egg
1 1/2 cups chopped dried apricots
Icing: 1 cup confectioners' sugar
2 tablespoons milk
1/2 teaspoon vanilla extract
Preheat oven to 300. In a medium bowl, mix together flour, soda, cinnamon, ginger, and allspice. Mix until blended well. In a large mixing bowl, beat sugar and butter at medium speed until mixture forms a grainy paste and scrape sides of bowl. Add molasses and egg and beat until light and fluffy. Add flour mixture and apricots and blend at a low speed just until combined. Do not overmix. Divide dough in half and shape each half into a roll about 1 1/2 inches in diameter. Wrap rolls in waxed paper and chill until firm. Slice cookies 1/2-inch thick and place on ungreased cookie sheets about 2 inches apart. Bake 25-30 minutes until cookies are set. Transfer to cool surface.
Icing: blend sugar, milk, and extract in a small bowl until smooth. Drizzle cookies with icing.
How To make Molasses Apricot Cookies's Videos
Gingerbread Cookies Recipe
Gingerbread Cookies are some of the favorite cookies to be prepared for Christmas. The spices used and molasses give an amazing flavor and the aroma while baking is amazing. Kids really enjoy making them during the holiday season.
To print the recipe check the full recipe on my blog:
Ingredients
Makes about 3 dozen cookies
2 1/2 cups (315g) flour
1/3 cup (75g) dark brown sugar
1/2 tsp (3g) salt
1 tsp (3g) ground cinnamon
2 tsp (4g) ground ginger
1/2 tsp (2g) ground nutmeg
1/4 tsp (1g) ground cloves
1 tsp (6g) baking soda
1/2 cup (113g) butter, room temperature
1/3 cup (100g) molasses
1 egg
Sugar Icing
1 cup (120g) powdered sugar
1-2 tbsp (15-30ml) lemon juice or milk
1. In a large bowl whisk dry ingredients together: flour, salt, spices and baking soda.
2. In another bowl cream butter with sugar. Add the egg and molasses and mix well.
3. Incorporate dry ingredients to the butter mixture and stir until the dough comes together. Divide the dough in two discs and cover each with plastic wrap and refrigerate for at least 1 hour up to 3 days.
4. Roll the dough between two layers of plastic wrap, or between two layers of parchment paper until 1/8 inch (2-3 mm) thick. If you want them crispy roll the dough very thin. If you want them softer roll it out thicker.
5. Preheat oven to 350 F(180C). Line two baking sheets with parchment paper.
6. Cut the dough into desired shapes using the cookie cutters. Re-roll the remaining dough and cut more shapes. I use a fork to remove the dough between the cookies. Place the cookies onto the prepared baking sheets, leaving a little space between them.
7. Bake for 7 to 10 minutes (depending on the cookie size). Allow to cool on the baking sheet for 2 minutes, then transfer to a wire rack to cool completely.
8. To make the icing simply combine powdered sugar with milk or lemon juice. Spoon the icing into the piping bag and decorate the gingerbread cookies as desired. Allow to set.
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Double Chocolate Ginger Cookies
Double Chocolate Ginger Cookies – Deliciously crunchy and chewy chocolate molasses cookies that are perfectly spiced, and dipped in chocolate. A quick and fun cookie recipe to make for Christmas!
For the FULL recipe and instructions, click here:
INGREDIENTS:
For the Cookies
2 cups (250g) plain/all-purpose flour
1/4 cup (25g) cocoa powder
2 teaspoons baking soda
2 teaspoons ground ginger
1 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon salt
1 and 1/3 sticks (150g) unsalted butter, melted
1 cup (200g) caster/granulated sugar
1 large egg
1/4 cup (80g) black treacle/light molasses (not blackstrap)
For the Chocolate
3 cups (525g) chocolate, coarsely chopped
2 tablespoons (28g) unsalted butter
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Ginger Nuts - Crunchy Ginger Biscuits
Ginger Nuts are a favourite biscuit/cookie from my childhood. Crisp and crunchy and with the lovely spicy flavour they make a great snack with a cup of tea at almost anytime. Quick and easy to make too, you can be eating them within an hour.
Chapters/Time Codes
0:00 Gingernuts
0:38 Preheat the oven
1:01 Ingredients
2:06 Make the dough
5:25 Divide and shape
7:10 Bake
8:00 Taste Test
Recipe:
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BREAKFAST COOKIES | healthy almond joy breakfast cookie recipe
The BEST, HEALTHY Breakfast Cookies ever! #promise SUBSCRIBE:
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BREAKFAST COOKIE RECIPE
1/2 cup coconut oil
15 drops stevia
1 egg beaten
1 ripe banana, mashes (5.5oz)
2 + 1/4 cup rolled oats
1 tsp. baking powder
1/3 cup chocolate chips
1/4 cup shredded coconut
1/4 cup almonds, chopped
1/4 tsp kosher salt
Pre heat oven to 350.
Line a rimmed baking sheet with a silat mat and set aside.
Mash banana in a large bowl using the back of your fork. Add in one beaten egg, stevia, coconut oil, rolled oats, baking powder and salt. Stir until everything is well combined.
Add in the coconut, almond, and chocolate chips and gently stir until all of the mix-ins are well incorporated.
Scoop one tablespoon of batter and shape into a cookie. Place on baking sheet and continue until you have worked through all the dough (you will need to work in batches).
Makes 24 Cookies
Nutrients per cookie: Calories: 105; Total Fat: 7.5g; Saturated Fat: 5.1g; Cholesterol: 8mg; Carbohydrate: 8.7g; Dietary Fiber: 1.2g; Sugars: 2.5g; Protein: 1.8g
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Double Ginger Soft Molasses Cookies
White Chocolate Chip Cranberry Cookies Recipe
These White Chocolate Cranberry Cookies are a holiday staple! Sweet white chocolate chips paired with tart dried cranberries, these cookies are so delightful with their crisp edges and soft centers. This batter comes together quickly and easily with kitchen staples and requires no chill time.
RECIPE:
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