Molasses Cookies
Molasses Cookies
2 ½ cups flour
1 ½ tsp baking soda
1 Tbsp ground ginger
1 tsp ground cinnamon
½ tsp ground cloves
¼ tsp ground allspice
¼ tsp cardamom
⅛ pinch black pepper, optional
¼ tsp salt
6 ounces butter, room temp
1 ⅛ cups light brown sugar, packed
1 ½ tsp vanilla extract
¼ tsp finely grated orange zest
1 large egg, room temp
⅓ cup molasses (not blackstrap)
¼ cup sparkling sugar (for rolling cookie dough)
Sift flour, baking soda, ground ginger, cinnamon, cloves, allspice, cardamom, black pepper, and salt. With paddle attachment, beat butter and brown sugar on medium-high until light and fluffy (~2 min). Add vanilla and orange zest. On medium-low, add eggs one at a time, beating well after each addition. Add molasses. Gradually add dry ingredients. Cover and refrigerate at least 4 hours or overnight.
Form 2 Tbsp balls (I weighed mine at 30g each) and roll in sugar and place on parchment paper lined cookie sheet. Bake 8-10 minutes at 350 F.
Rose Levy Berenbaum's Molasses Sugar Butter Cookies | Genius Recipes
Baking genius Rose Levy Beranbaum's molasses cookies have an ideal chewy-crisp texture—with browned butter for extra oomph. SUBSCRIBE TO FOOD52 ►►
Makes: twenty-four 2 3/4-inch cookies
Prep time: 1 hrs 30 min
Cook time: 30 min
Ingredients:
150 grams or 10 1/2 tablespoons (1 stick plus 2 1/2 tablespoons) unsalted butter
38 grams or 2 tablespoons plus 1 teaspoon (35 ml) or 3/4 large egg
204 grams or 1 3/4 cups minus 1 tablespoon (lightly spooned into the cup and leveled off) bleached all-purpose flour
8.2 grams or 1 1/2 teaspoons baking soda
3/8 teaspoon fine sea salt
3/4 teaspoon ground cinnamon
3/8 teaspoon ground cloves
3/8 teaspoon ground ginger
125 grams or 1/2 cup plus 2 tablespoons superfine sugar
60 grams or 3 tablespoons (45 ml) light molasses, preferably Grandma’s brand
24 grams or 2 tablespoons superfine sugar, for rolling the dough balls (see Baking Pearls)
FULL RECIPE ►►
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Ginger Crinkle Cookies Recipe - Easy Gingerbread Cookies from Cake Mix!
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Ginger crinkle cookies from cake mix are so easy and perfect for an easy treat! Made with spice cake mix, molasses, cinnamon, and ginger, they're so quick and easy to make and you'll love them!
Ingredients:
⅓ cup unsulphured molasses – you'll want mild/light unsulphured molasses
2 tsp ground ginger
2 tsp ground cinnamon
1 15.25-oz spice cake mix
¼ cup all-purpose flour – (32 grams)
⅓ cup vegetable oil
2 large eggs
1 cup powdered sugar – for rolling
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Ina's Fruitcake Cookies | Food Network
Ina's Fruitcake Cookies will convert even the most rabid fruitcake-hater.
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Get the recipe:
Fruitcake Cookies
Recipe courtesy of Ina Garten
Total: 14 hr 50 min
Prep: 30 min
Inactive: 14 hr
Cook: 20 min
Yield: 5 dozen small cookies
Level: Intermediate
Ingredients
1/2 pound dried figs
1/4 pound raisins
2 ounces candied cherries, coarsely chopped
2 ounces dried apricots, coarsely chopped
1 tablespoon honey
2 tablespoons dry sherry
1 tablespoon freshly squeezed lemon juice
6 ounces chopped pecans
Kosher salt
1/2 pound (2 sticks) unsalted butter, at room temperature
1/2 teaspoon ground cloves
1/2 cup superfine sugar
1/3 cup light brown sugar, firmly packed
1 extra-large egg
2 2/3 cups all-purpose flour
Directions
Snip off the hard stems of the figs with scissors or a small knife and coarsely chop the figs. In a medium bowl, combine the figs, raisins, cherries, apricots, honey, sherry, lemon juice, pecans, and a pinch of salt. Cover with plastic wrap and allow to sit overnight at room temperature.
In the bowl of an electric mixer fitted with the paddle attachment, cream the butter, cloves, superfine sugar, and brown sugar on medium speed until smooth, about 3 minutes. With the mixer on low speed, add the egg and mix until incorporated. With the mixer still on low, slowly add the flour and 1/4 teaspoon salt just until combined. Don't over mix! Add the fruits and nuts, including any liquid in the bowl.
Divide the dough in half and place each half on the long edge of a 12 by 18-inch piece of parchment or waxed paper. Roll each half into a log, 1 1/2 to 1 3/4-inch thick, making an 18-inch-long roll. Refrigerate the dough for several hours, or until firm.
Preheat the oven to 350 degrees.
With a small, sharp knife, cut the logs into 1/2-inch-thick slices. Place the slices 1/2-inch apart on ungreased sheet pans and bake for 15 to 20 minutes, until lightly golden.
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Molasses Ginger Cookies
I make these plant based Ginger Molasses cookies every year. They are a family favorite! #chefjulia #holidaycookies #oilfree #easyrecipe
Baking With Friends: Episode 24, Gingerbread Molasses Cookies feat. Shifali Erasmus
JulieAnn and Shifali are making Ginger Molasses cookies. Holiday is on as they bake with spices, talk room temperature butter, and being fancy and decorating cookies when they are cool.
Full recipe and more at: julieannbakes.com
Live Baking Saturdays on Instagram: instagram.com/julieannnyc
#bakingwithfriends #baking #holidaycookies #gingerbread #holidays