Post by Loupy on Dec 17, 2017 18:39:10 GMT -7
Molasses Sugar Cookies
From:Melissa @ melissaknorris.com/molasses-sugar-cookie-recipe-virtual-cookie-exchange/
I consider these cookies my signature Christmas cookie. I bake them at least twice throughout Christmas and well into the year afterwards as well. I’m a fan of any cookie recipe that uses molasses. It reminds me of the pioneer days when many kitchens used molasses because regular sugar wasn’t as easily come by and generally cost more.
Makes about 3 to 5 dozen
Ingredients:
3/4 cup softened butter
1/2 cup sugar (I use organic raw evaporated cane juice, certified GMO free)
1/2 cup brown sugar (make sure it is from cane sugar, not sugar beets to avoid GMO’s)
1/4 cup molasses (I get mine from a big ol’ vat at our local co-op)
1 egg (thank you to my little faithful flock, farm fresh is best)
2 cups flour (I used 1/2 spelt and 1/2 soft white wheat freshly ground)
2 teaspoons baking soda
1/2 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon ginger
1/2 teaspoon nutmeg
Instructions:
In a large bowl beat together the butter and sugar until creamy.
Add molasses and egg, beating until well blended.
In medium bowl, blend flour, soda, salt, cinnamon, nutmeg, ginger; add to molasses mixture, mix well.
Cover and chill at least 20 minutes.
Form dough into 1 inch balls, roll each in sugar, place 2 inches apart on cookie sheet.
Bake at 375 degrees for 6-8 minutes.
Let stand 1 minute before removing.
Makes around 5 dozen. (I tend to get 3 dozen, but they’re so good I like a bigger cookie)
These are a soft, melt in your mouth, one is never enough kind of cookie.
Enjoy!
Note: You can also use 1 cup regular sugar, but I like the addition of the brown sugar as it keeps cookies super duper moist.
To make Gingerbread, just cut 1/4 cup butter and increase the molasses.
Tip: To make uniform balls that bake evenly, use an ice cream scoop.
From:Melissa @ melissaknorris.com/molasses-sugar-cookie-recipe-virtual-cookie-exchange/
I consider these cookies my signature Christmas cookie. I bake them at least twice throughout Christmas and well into the year afterwards as well. I’m a fan of any cookie recipe that uses molasses. It reminds me of the pioneer days when many kitchens used molasses because regular sugar wasn’t as easily come by and generally cost more.
Makes about 3 to 5 dozen
Ingredients:
3/4 cup softened butter
1/2 cup sugar (I use organic raw evaporated cane juice, certified GMO free)
1/2 cup brown sugar (make sure it is from cane sugar, not sugar beets to avoid GMO’s)
1/4 cup molasses (I get mine from a big ol’ vat at our local co-op)
1 egg (thank you to my little faithful flock, farm fresh is best)
2 cups flour (I used 1/2 spelt and 1/2 soft white wheat freshly ground)
2 teaspoons baking soda
1/2 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon ginger
1/2 teaspoon nutmeg
Instructions:
In a large bowl beat together the butter and sugar until creamy.
Add molasses and egg, beating until well blended.
In medium bowl, blend flour, soda, salt, cinnamon, nutmeg, ginger; add to molasses mixture, mix well.
Cover and chill at least 20 minutes.
Form dough into 1 inch balls, roll each in sugar, place 2 inches apart on cookie sheet.
Bake at 375 degrees for 6-8 minutes.
Let stand 1 minute before removing.
Makes around 5 dozen. (I tend to get 3 dozen, but they’re so good I like a bigger cookie)
These are a soft, melt in your mouth, one is never enough kind of cookie.
Enjoy!
Note: You can also use 1 cup regular sugar, but I like the addition of the brown sugar as it keeps cookies super duper moist.
To make Gingerbread, just cut 1/4 cup butter and increase the molasses.
Tip: To make uniform balls that bake evenly, use an ice cream scoop.
