Ginger Molasses Cookies



Ingredients

2 cups flour

1 stick butter

1/2 cup sugar

1/2 cup molasses

1 egg

2 tsp baking soda

1 1/2 tsp cinnamon

1 tsp cardamom

2 tsp ginger

1 tsp nutmeg

1/4 tsp salt
Recipe

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.

Cranberry Oatmeal Cookies


cranberry oatmeal cookieIngredients

  • 1/2 cup dried cranberries
  • 1/2 cup walnuts
  • 1/2 cup shortening
  • 1-1/4 cups sugar
  • 2 eggs
  • 1/2 cup molasses
  • 2 cups quick-cooking oats
  • 1-3/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1 teaspoon cardamom
  • 1 teaspoon vanilla
  • 2 teaspoons ginger
  1. In a large bowl, cream shortening and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Add vanilla. Beat in molasses. Combine the oats, flour, baking soda, salt, cinnamon, cardamom, and ginger; gradually add to the creamed mixture and mix well. Stir in cranberries and walnuts.
  2. Drop by tablespoonfuls 2 in. apart onto lightly greased baking sheets. Bake at 350° for 12-14 minutes or until lightly browned. Remove to wire racks to cool. Yield: about 5 dozen.

Molasses Sugar Cookies


 
 Molasses Sugar Cookies
 
recipe image
 
 
 
 
Ingredients:
1 1/2 cups shortening
2 cups white sugar
1/2 cup molasses
2 eggs
4 cups all-purpose flour
4 teaspoons baking soda
2 teaspoons ground cinnamon
1 teaspoon ground cloves
1 teaspoon ground ginger
1 teaspoon salt
Directions:
1. Melt the shortening in a large pan on the stove, and cool.
2. Add sugar, eggs, and molasses, beat well.
3. In a separate bowl, sift dry ingredients together and add to the pan. Mix well and chill 3 hours or overnight.
4. Form into walnut-size balls. Roll in granulated sugar. Place on greased cookie sheet about 2 inches apart.
5. Bake at 375 degrees F (190 degrees C) for 8-10 minutes.
6. Store in an airtight container to keep from getting overly crisp. If they do lose their softness, an easy way to restore it is to place one slice of fresh bread in the container with the cookies for a couple of hours or overnight and they will be soft again!