Old Fashioned Soft Molasses Cookies

Old Fashioned Molasses Cookies Recipe Soft and Chewy

WEBJan 19, 2021 · Instructions. Preheat the oven to 375 degrees and line a baking sheet with a baking mat or parchment. In a large bowl beat the …

Rating: 5/5(2)
1. Preheat the oven to 375 degrees and line a baking sheet with a baking mat or parchment.
2. In a large bowl beat the butter and brown sugar until light and fluffy, about 3 minutes. Add the molasses and egg and beat well.
3. Add the flour, soda, cinnamon, ginger, salt, and cloves and stir to combine well. Scoop one tablespoon of dough and roll it into a ball with you hands. Roll the ball in additional sugar and place is on the baking sheet. Repeat leaving about 2 inches in between each dough ball. Using the bottom of a measuring cup lightly flatten each ball.
4. Bake for 8 to 10 minutes. Let the cookies cool on a wire rack and enjoy with lots of milk. Store leftovers in an air-tight container.

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Super Soft Molasses Cookies Beyond the Butter

WEBOct 14, 2020 · Mix the wet ingredients together. Start with vegetable oil and granulated sugar. Next, you will add in the full-flavored molasses and …

Rating: 4.9/5(74)
1. Whisk together the all-purpose flour, ground cloves, ground ginger, baking soda, cinnamon, and salt. Set to the side.
2. Using your hand mixer or stand mixer fitted with the paddle attachment, beat the vegetable oil and granulated sugar together on medium-high speed until well blended. Add in the full flavored molasses and egg.
3. Switching the mixer speed to low, gradually add in the whisked dry ingredients until just combined.
4. Cover the mixing bowl with plastic wrap and refrigerate the molasses cookie dough for a minimum of 2 hours (or until it's easy to shape).

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Seriously Soft Molasses Cookies Sally's Baking Addiction

WEBDec 6, 2017 · Instructions. Whisk the flour, baking soda, ginger, cinnamon, cloves, nutmeg, and salt together until combined. Set aside. In a large …

Rating: 4.5/5(342)
1. Whisk the flour, baking soda, ginger, cinnamon, cloves, nutmeg, and salt together until combined. Set aside.
2. In a large bowl using a hand-held or stand mixer fitted with a paddle attachment, beat the butter and both sugars together on high speed until creamy and combined, about 2 minutes. Add the molasses and beat until combined. Then add the egg and vanilla extract and beat until combined, about 1 minute. Scrape down the sides and bottom of the bowl as needed.
3. On low speed, slowly mix the dry ingredients into the wet ingredients until combined. The cookie dough will be slightly sticky. Cover dough tightly with aluminum foil or plastic wrap and chill for 1 hour and up to 2-3 days.
4. Preheat oven to 350°F (177°C). Line two large baking sheets with parchment paper or silicone baking mats. (Always recommended for cookies.) Set aside.

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