2 cups flour
1 stick butter
1/2 cup sugar
1/2 cup molasses
2 tsp baking soda
1 1/2 tsp cinnamon
1 tsp cardamom
2 tsp ginger
1 tsp nutmeg
1/4 tsp salt
Preheat the oven to 375.
Cream sugar and butter together. Add molasses and egg. Mix well.
Add soda and spices. Mix well.
Gradually add flour and mix until all combined.
Form dough into 1 inch balls and roll in sugar.
Bake for 8-10 minutes.
Those of you who know me, know that I can NOT follow a recipe. I always have to tinker with them a little. This started because I wanted a i with molasses. I have a recipe for Molasses Sugar Cookies. But that recipe requires the dough to be chilled for several hours. You all also know that I am the Queen of the Procrastinators… so I need cookies for 2 this afternoon. That recipe wasn’t going to work.
I found a great looking Oatmeal Cookie recipe with molasses… and tweaked it. The result is these really yummy Old Fashioned Cranberry Oatmeal Cookie recipe. I even measured so I could share what I really did…LOL!
1 1/3 Cup sugar
1/2 cup butter
1/3 cup molasses
1 tsp vanilla
2 cups rolled oats
1 2/3 cup flour
1 tsp baking soda
2 tsp pumpkin pie spice
1/4 tsp salt
1 cup cranberries (you could substitute raisins or craisins)
1. Heat oven to 375. In a large bowl, stir together sugar, butter, molasses, eggs, and vanilla.
2. Stir in remaining ingredients except cranberries and mix until well-blended.
3. Add cranberries and stir in well.
4. Make walnut sized balls and put about 2 inches apart on a greased cookied sheet.
5. Bake for 10 minutes. Let rest on the cookie sheet for one minute before removing. Cool on rack or paper towels.
This is what happens in my house when my hubby gets a chocolate craving. I don’t usually like to bake cookies but can’t resist the fun of tinkering with a recipe. I printed out the chocolate chocolate chip cookie recipe from this blog, then I added coconut and almonds. The result was delicious!
Almond Joy Cookies
1 cup softened butter
1 1/2 cup white sugar
2 tsp vanilla
2 cups flour
2/3 cup cocoa powder
3/4 tsp baking powder
1/4 tsp salt
1 cup chocolate chips
1 cup coconut
1/2 cup slivered almonds
1. Preheat oven to 350 degrees F
2. In a large bowl, beat butter, sugar, eggs and vanilla until light and fluffy. Add flour, cocoa, baking soda, and salt gradually and mix thouroughly. Mix in chocolate chips, coconut and almonds. Drop by rounded teaspoonsful onto ungreased cookie sheet.
3. Cook for 8-10 minutes or until set.
1 3/4 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon fine salt
3/4 cup unsalted butter (1 1/2 sticks), softened
2/3 cup sugar, plus more for rolling
1 large egg
1/2 vanilla bean, seeds scraped from pod, or 1/8 teaspoon vanilla bean paste or 1 teaspoon pure vanilla extract
1/3 cup raspberry, cherry or strawberry jam
Preheat oven to 350 degrees F. Line 2 baking sheets with parchment paper or silicone mats.
Whisk the flour, baking powder and salt together in a bowl.
In another bowl, whip the butter and the sugar with a hand-held mixer until fluffy, about 5 minutes. Beat in the egg and vanilla until just combined. Slowly beat in the dry ingredients in 2 additions, mixing just until incorporated.
Scoop the dough into 1-inch balls with a cookie or ice cream scoop and roll in sugar. Place about 2-inches apart on the prepared baking sheets. Press a thumbprint into the center of each ball, about 1/2-inch deep. Fill each indentation with about 3/4 teaspoon jam.
Bake cookies until the edges are golden, about 15 minutes. (For even color, rotate the pans from top to bottom about halfway through baking.) Cool cookies on the baking sheets. Serve.
Store cookies in a tightly sealed container for up to 5 days.