Time 40m Yield About 3 dozen cookies. Number Of Ingredients 11 Steps:
In a large mixing bowl, cream together butter, shortening and sugar until light-colored and fluffy. Beat in molasses and eggs; set mixture aside. In another large bowl, combine flour (no need to sift), salt, baking soda, ginger, cloves and cinnamon. Blend thoroughly with wire whisk. Gradually mix flour mixture into creamed ingredients until dough is blended and smooth. Roll dough into 1-1/2-in. balls. Dip tops in granulated sugar; place 2-1/2 in. apart on greased baking sheet. Bake at 350° for 11 minutes. Do not overbake. Cool on wire rack. Store in tightly covered container to maintain softness.
Yield 48-60 cookies Number Of Ingredients 10 Steps:
Preheat oven to 375 degrees F (190 degrees C). Cream butter or margarine and gradually blend in sugar until light and fluffy. Beat in egg and molasses. Add sour cream alternately with sifted dry ingredients. (May substitute 3/4 cup undiluted evaporated milk with 3/4 Tablespoon vinegar for the sour cream.) Drop by teaspoonfuls on ungreased cookie sheet. Bake 10 to 12 minutes at 375 degrees. Cookies can be iced with a mixture of confectioners’ sugar and milk or just sprinkled with confectioners’ sugar.
Time 25m Yield 36 Number Of Ingredients 8 Steps:
In a large bowl, cream together the butter, brown sugar and egg until well blended. Stir in the molasses. Combine the flour, baking soda, cinnamon and ginger; stir into the molasses mixture. Cover the dough and chill for at least 1 hour. Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets. Roll the dough into walnut sized balls. Place the cookies 2 inches apart onto the prepared cookie sheet. Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.
Time 55m Yield 48 Number Of Ingredients 12 Steps:
Heat oven to 375°F. In large bowl, beat sugar, sour cream, butter, shortening, molasses and egg with electric mixer on medium speed, or mix with spoon. Stir in flour, baking soda, cinnamon, ginger and salt. Onto ungreased cookie sheets, drop dough by rounded tablespoonfuls about 2 inches apart. Bake 9 to 11 minutes or until almost no indentation remains when touched in center. Cool 1 to 2 minutes; remove from cookie sheets to cooling racks. Sprinkle with additional sugar while warm.
Time 50m Yield 8 dozen. Number Of Ingredients 14 Steps:
In a large bowl, cream butter and sugar until light and fluffy. Beat in the egg yolks, molasses and water. Combine the flour, baking soda, cinnamon and baking powder; gradually add to creamed mixture and mix well. Cover and refrigerate for 2 hours or until easy to handle., On a lightly floured surface, roll out dough to 1/8-in. thickness. Cut with a floured 2-1/2-in. round cookie cutter. Place 1 in. apart on ungreased baking sheets. Bake at 375° for 8-10 minutes or until edges are firm. Remove to wire racks to cool. , For frosting, combine the sugar, egg whites and water in a small heavy saucepan over low heat. With a hand mixer, beat on low speed for 1 minute. Continue beating on low over low heat until frosting reaches 160°, about 8-10 minutes. Pour into the bowl of a heavy-duty stand mixer; add confectioners’ sugar. Beat on high until frosting forms stiff peaks, about 7 minutes. Frost cookies. Let stand until dry.
Time 22m Yield 48 cookies, 48 serving(s) Number Of Ingredients 10 Steps:
Cream shortening and brown sugar. Stir in eggs and molasses. Stir together the flour and spices in a separate bowl. Add the milk alternately with flour mixture until blended, but don’t overmix. Drop by tablespoonfuls onto greased baking sheet. Bake at 350 degrees 10-12 minutes. Cool and frost with buttercream frosting.
More about “soft molasses cookies icing recipes”
Yield 30 Number Of Ingredients 11 Steps:
Cream shortening and sugar. Add molasses slowly, stirring constantly. Mix spices with cream of tartar and add to mixture. Mix baking soda and buttermilk. Add alternately with the flour to the sugar and spices mixture. You may not need the whole 9 cups of flour but you should end up with a fairly stiff dough. Chill dough overnight. Preheat the oven to 350 degrees F (175 degrees C). Roll dough out to at least 1/4-inch thick (the thicker the better), using as little flour as possible. Keep dough refrigerated when not rolling and cutting. Cut into cookies and brush with beaten egg. Bake for 10-12 minutes at 350 degrees F (175 degrees C). Alternately, you can form the dough into golf ball size round, roll in white sugar, place on a cookie sheet and then flatten slightly.
