Time 20m Yield 48 Number Of Ingredients 10 Steps:
Preheat the oven to 350 degrees F (175 degrees C). Beat butter, molasses, cocoa, 1/3 cup sugar, baking soda, cinnamon, vanilla extract, and salt together in a large bowl until well blended. Beat in flour on low speed just until blended; dough will be firm. Form into 1-inch balls; roll in 1/4 cup sugar. Place 1 inch apart on ungreased cookie sheets. Bake in the preheated oven until puffy and cracked on top, 8 to 9 minutes. Cool on the cookie sheets for 1 minute before removing to a wire rack to cool completely.
Time 1h30m Yield Makes 36 Number Of Ingredients 11 Steps:
Preheat oven to 350 degrees. In a large bowl, melt chocolate and butter in the microwave on high in 30-second increments, stirring after each, until chocolate is almost melted. Stir to finish melting; let cool. In a separate bowl, whisk together flour, cocoa, baking soda, and salt. Add brown sugar, egg, molasses, and vanilla to the cooled chocolatemixture, whisking to combine. Add flour mixture, and stir to combine. Scoop up dough by the tablespoon, and roll into balls; place 2 inches apart on an ungreased baking sheet. Bake until tops are crackly but cookies are still soft to the touch, about 12 minutes. Let cool 5 minutes, then transfer to a wire rack to coolcompletely. Dust with confectioners’ sugar, if desired.
Time 40m Yield About 40 cookies Number Of Ingredients 12 Steps:
Heat oven to 350 degrees. Line 2 baking sheets with parchment paper. Melt butter in a small pot over medium heat and add ginger, if using. Remove from heat and let sit a few minutes while you prepare everything else. In a large bowl, whisk flour, cocoa powder, baking soda, cinnamon, ground ginger and salt. In a medium bowl, whisk together sugar, molasses, egg and ginger butter. Using a spatula, slowly mix into dry ingredients, mixing until no dry spots remain. Using your hands, roll small balls of dough about the size of a quarter (dough will be soft - if it is too soft for you to handle, pop into the fridge for a few minutes to firm up). Roll the balls in the sanding sugar and place on the prepared baking sheets about 1-inch apart. Bake until just puffed and baked through, 6 to 8 minutes. Let cool completely before eating.
Time 18m Yield 90 cookies Number Of Ingredients 8 Steps:
In a large mixing bowl, beat the shortening, sugar and molasses. Add eggs, one at a time, beating well after each addition. Combine the flour, baking soda and salt;gradually add to creamed mixture. Stir in chocolate chips. Roll into 1-in. balls. Place 2 inches apart on ungreased baking sheets. Bake at 375 for 8-10 minutes or until edges are firm. Removed to wire racks.
Time 1h30m Yield 36 Number Of Ingredients 17 Steps:
Preheat oven to 350 degrees F (175 degrees C). Line baking sheets with parchment paper. Gently melt the chocolate in a small saucepan over very low heat, and allow to cool for about 5 minutes. Stir the butter and sugar together in a large bowl, and mix in the chocolate, molasses, eggs, and vanilla extract. Sift 5 cups of flour with the cinnamon, cloves, baking powder, and salt in a bowl. Gradually stir the flour mixture into the chocolate mixture by cupfuls, alternating each addition of flour with about 2 tablespoons of coffee, until all the coffee is incorporated. Dough should be soft but not runny. Add more flour if needed to make a soft dough, but cookies will be dry if the dough is too stiff. Use a small scoop or melon baller to form 1-inch balls, and place them on the prepared baking sheets. Bake in the preheated oven until the cookies are set and just beginning to brown at the edges, about 10 minutes. Let cool on sheets for about 1 minute before removing to continue cooling on a rack until slightly warm, 8 to 10 minutes. To make frosting, stir together confectioners’ sugar, cream, and 1 teaspoon of vanilla extract in a bowl until smooth. Frost the cookies while they’re still a little warm. Sprinkle with red or green sugar sprinkles.
Time 1h Yield 5 dozen, 30 serving(s) Number Of Ingredients 11 Steps:
Position rack in center of oven, then preheat oven to 350 degrees F & lightly butter 2 large baking sheets. Set aside. In a medium bowl, mix flour, cocoa powder, baking soda, cinnamon & salt until a uniform color, then set aside. In a large mixing bowl & using an electric mixer at medium speed, beat butter & shortening until soft & smooth, about 1 minute. Scrape down the sides of the bowl, then add sugar & molasses, continuing to beat until light, about 2 more minutes. Beat in egg until smooth, then remove beaters. With a wooden spoon or rubber spatual, stir in the prepared flour mixture, but DO NOT OVERMIX ~ Just moisten the flour. Stir in raisins until you have a soft, drop-cookie dough with no lumps, but with some grains of flour still visible. Drop by rounded teaspoonfuls onto one prepared baking sheet, spacing the mounds about 1 1/2 inches apart. Bake for 10 minutes, or until tops appear dry & somewhat cracked but insides are still quite soft. Meanwhile, drop additional dough onto the 2nd prepared baking sheet, getting a 2nd batch ready to bake when the 1st batch is done. Remove 1st batch from oven & cool on baking sheet for 5 minutes, then transfer to wire rack to cool completely. Cool baking sheet for 5 minutes & butter it again to make another batch.
More about “chocolate molasses cookies recipes”
Time 35m Yield 7-1/2 dozen. Number Of Ingredients 8 Steps:
In a large bowl, beat the shortening, sugar and molasses. Add eggs, one at a time, beating well after each addition. Combine the flour, baking soda and salt; gradually add to creamed mixture. Stir in chocolate chips. , Roll into 1-in. balls. Place 2 in. apart on ungreased baking sheets. Bake at 375° for 8-10 minutes or until edges are firm. Remove to wire racks.
