How To make Molasses Elephant Cookies
4 c All-purpose flour
2 ts Ground cinnamon
1 ts Ground ginger
1 ts Baking soda
1/4 ts Salt
1/2 c Vegetable shortening
1 c Sugar
3 Large eggs
1 c Light molasses
1/4 c Cider vinegar
Recipe by: Jo Anne Merrill
1. Sift together the flour, cinnamon, ginger, baking soda and salt.
Set aside. 2. Place shortening, sugar and eggs in a large mixing bowl. Use an
electric mixer set at medium speed to cream mixture until smooth and fluffy. Use low speed to beat in molasses and vinegar. Cover tightly and refrigerate 1 hour or more. 3. Drop dough by tablespoonfuls, 3 inches apart, onto lightly greased
cookie sheets. Just before baking, make a face or design with raisins or small pieces of dates on each cookie. Bake in preheated 375-degree oven for 10-12 minutes or until set when lightly touched. 4. Remove from cookie sheets and place on wire racks to cool
completely. -----
How To make Molasses Elephant Cookies's Videos
A COOKBOOK GRANDMA'S MOLASSES
Grandma’s Ginger Molasses Cookies 2.0
This recipe was passed down from my grandma to my mom in a handwritten recipe card. One of my favorites! I had to modify for my allergies and they turned out so good! I also chose to shape them and add the macadamia nut “present” for decorative purposes:-)
Grandma’s Ginger Molasses Cookies
Original recipe passed down from my grandma Mary Jewell
Modified by Mary Beth Eversole
INGREDIENTS
3/4 c. Soft shortening (I use Spectrum)
1 c. brown sugar
1 egg (can substitute flax egg or egg replacer)
1/4 c. molasses
2 1/4 c. GF all purpose flour blend (I use Bob’s Red Mill)
1/2 tsp guar gum
2 tsp. baking soda
1/4 tsp. salt
1/2 tsp. ground cloves
1 tsp. ground cinnamon
1 tsp. ground ginger
1/2 c. roasted, unsalted macadamia nuts (optional)
1 Tbsp. pure maple syrup (optional)
Cinnamon sugar to sprinkle on top
DIRECTIONS
Preheat oven at 375 degrees
In a stand mixer, cream shortening. Then add brown sugar, then egg. Once mixed well, add molasses.
In a separate bowl, combine all dry ingredients: flour, guar gum, baking soda, salt, cloves, cinnamon, and ginger. Whisk until well combined.
Little by little, add the dry ingredients to the wet ingredients. Mix until well combined. Mixture will be thick.
Chill covered in the refrigerator for at least 1 hour. Can chill up to overnight.
When ready to bake, you have a few options
Roll the dough into little 1 inch balls.
cover with a dab of water and some cinnamon sugar
place on parchment covered cookie sheet 2 inches apart
Bake 6-8 minutes. They will be slightly brown around the edges and will still be soft in the center. They will harden as they cool.
2) On a floured flat surface, roll the dough flat, about 1/8 inch thick.
1) Use a gingerbread man or woman cookie cutter to create those
shapes.
2) Using a spatula, move the cookies to a parchment covered cookie
sheet.
3) Place on a macadamia nut in the center (belly area) of the man/
woman and wrap the arms around the nut.(It’s ok if the arms crack,
they will re-attach as they bake.)
4) Using a brush or dropper, drop a small amount of maple syrup onto
the macadamia nut.
5) Sprinkle with cinnamon sugar
6) Bake 8-10 minutes.
7) Let cool on a wire rack for 15 minutes.
8) Enjoy!!
America's #1 Molasses!
The secret ingredient is your love of Grandma's! Grandma's Molasses is perfect for your holiday baking needs.
For wholesome molasses recipes, easy cooking recipes, rich grilling tips, and delectable dessert recipes, visit:
The Best Ginger Snap Cookies Ever
Ingredients
¾ c. unsalted butter (softened)
1 c. granulated white sugar
¼ c. molasses
1 egg
2 c. all purpose flour
2 tsp. baking soda
1 tsp. cinnamon
3 tsp. ground ginger
½ tsp. cloves (optional)
1 tsp. salt
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