Molasses Cookies

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About: I am powered by sugar and rainbows! For realz!

Intro: Molasses Cookies

I wanted to mess around with cake pops and molasses cookies, but first I needed molasses cookies.  I couldn't really find a recipe I liked so I consulted my mom and she gave me the recipe my great grandma used.

Step 1: Ingredients

Ingredients:
  • 3/4 cup Margarine, Butter or Shortening
  • 1 Egg
  • 1 tsp. Lemon Extract
  • 1/4 c. Molasses
  • 1 c. White Sugar
  • 2 tsp. Baking Soda
  • 2 c. Flour
  • 1/2 tsp Cloves
  • 1/2 tsp. Ginger
  • 1 tsp. Cinnamon
  • 1/2 tsp. Salt
  • Extra Sugar (about 1/4 c.)
  • You also need a little extra Butter later
Utensils:
  • 2 Mixing Bowls
  • Cup with a flat bottom
  • Plate
  • Spoon for mixing or Mixer
  • Cookie Sheet

Step 2: Mixing Time

Time to mix everything up.  You can preheat your oven to 350 degrees whenever you want.

First mix all of your wet ingredients together (Butter, Lemon Extract, Egg, and Molasses).

In a seperate bowl, mix the dry ingredients (White Sugar, Baking Soda, Flour, Cloves, Ginger, Cinnamon, and Salt).  Now, slowly add the dry ingredients to the wet ingredients and mix until you get your nice thick, molasses cookie dough.  It will smell wonderful :)

Step 3: Preparing Your Cookies

Time to form your cookies!  

Get your dough, flat bottom glass, plate with your extra sugar, butter, and cookie sheet.  

Start by rolling the dough into balls and spacing them on the cookie sheet.  Don't make the balls too big because they spread out.  You can see I only did 6, but you can probably fit more.  Once you have the balls on the cookie sheet, take the glass with the flat bottom and put butter on it.  Tap the bottom of the glass onto the plate with the sugar.  Once you have the sugar on the glass, just tap each of the dough balls.  You don't need to flatten them, just tap them a bit.  They will flatten and spread out when they bake.

Bake for 8 - 10 minutes.  I only did 8 and that was plenty so be careful not to bake them too long.

Step 4: Eating Time

Once the cookies are done baking, let them cool a bit and then put them on a cooling rack.  

Then, just enjoy :)

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    10 Discussions

    They aren't really chewy, but they aren't crispy. My Baking soda was a little old so they didn't puff up very much and I think if they puff more, they will be chewier.

    Oh yes! I never thought I would like something like this since molasses is so strong and not tasty at all, but in cookies it is great!

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    ted429

    6 years ago on Introduction

    Careful exchanging shortening for butter. Butter is about 40% water and 60% fat and shortening is 100%. Not sure in this recipe how big of deal that is but just food for thought.

    1 reply
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    Yep, yep. I did some investigating online beforehand, but my mom just said I could do a 1 to 1 exchange for it and they turned out really good.