ISO: SOFT Molasses Ginger Cookies

[LGBurns]

I seem to be ISO queen tonight. Forgive me http://www.cookinglight.com/bbs/wink.gif

My granny used to make delicious soft molasses cookies with lots of ginger. Alas, as far as I know, the recipe died with her. Does anyone have a tried-and-true recipe? I want to make these for Christmas. Thanks.

[Mamasue]

This recipe is from the Silver Palate Cookbook that I downloaded from somewhere...can't remember. Enjoy
* Exported from MasterCook *

Soft Chewy Molasses Cookie Recipe

Recipe By :
Serving Size : 24 Preparation Time :0:00
Categories : Cookies/Bars

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/2 sticks unsalted butter
1 cup granulated sugar
1/4 cup molasses
1 egg
1 3/4 cups unbleached all-purpose flour
1/2 tsp. ground cloves
1/2 tsp. ground ginger
1 tsp. ground cinnamon
1/2 tsp. salt
1/2 tsp. baking soda

1. Preheat oven to 350 degrees
2. Melt butter, add sugar and molasses, and mix throughly. Lightly beat egg and add to butter mixture; blend well.
3. Sift flour with spices, salt and baking soda, and add to first mixture; mix. Batter will be wet.
4. Lay a sheet of foil on a cookie sheet. Drop tablespoons of cookie batter on foil, leaving 3 inches between the cookies. These will spread during baking.
5. Bake until cookies start to darken, 8 to 10 minutes. Remove from oven will still soft. Let cool on foil.

- - - - - - - - - - - - - - - - - - -

Per serving: 96 Calories (kcal); 6g Total Fat; (54% calories from fat); trace Protein; 11g Carbohydrate; 23mg Cholesterol; 76mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1 Fat; 1/2 Other Carbohydrates

NOTES : Notes: I have been making these for years, and they never disppoint. This is courtesy of The Silver Palate Cookbook

[Ed]

Hi,

I thought I found a recipe for you, but it was for a Soft Ginger Cookie. Made with Honey not Molasses.

So I figured I wouldn't post it since it wasn't exactly what you wanted, but then I started to think. There's not much difference.

Now all you fine folks on these Bulletin Boards are such fine cooks you certainly don't need a novice like me giving you advise, because I might be wrong.

As a matter of fact I thought I was wrong once, but I was mistaken.

Well, I got this recipe from the Sue Bee Honey Newsletter. I make a good Spicy Molasses cookie, but it's a crisp one. I like Molasses cookies, but then when it comes to cookies there are many kinds I like. My favorite is usually the one I have in my hand.

Well, anyway I was just thinking that if you think this recipe looks o.k. in all other respects you could just substitute Molasses for the Honey, then you have Soft Molasses Cookies. And this is supposed to make 50 cookies, that's a fair amount.

Ed

P.S. LG this recipe has Lots of Ginger in it compared to some others, maybe with Molasses this would be close to your Grand Mother's recipe.

Ed

HONEY CLUB'S RECIPE OF THE MONTH
Soft Ginger Cookies

2 ½ cups flour
2 tsp ginger
1 tsp baking soda
1 tsp cinnamon
½ tsp ground cloves
¾ cup margarine
¾ cup sugar
½ cup Sue Bee Honey
1 egg
Sugar

In a large mixing bowl cream margarine, Sue Bee
Honey, ¾ cup sugar and egg. Stir in dry ingredients
and shape into one-inch balls. Dough will be a little
sticky. Roll balls into sugar and place on an un-greased
cookie sheet. Bake at 350 degrees for 8 to 10 minutes or
until light brown. Let cool on cookie sheet several
minutes before removing. Makes about 50 cookies.



[This message has been edited by Ed (edited 12-03-2000).]

[LGBurns]

Mamasue & Ed: Thanks so much! I'm going to try both and compare (more cookies to eat, yum!)

[sk8grl]

LGBurns-

Here's one more that's actually from CL (I don't know what issue, I originally got it from their online recipe database). I have made these several times and they are DELICIOUS! Chewy, ginger-y, and molasses-y. And low-fat to boot--can't beat that combination. http://www.cookinglight.com/bbs/smile.gif

Mamasue's and Ed's recipes both look yummy, too! Since I love ginger cookies of all kinds I'll definitely try these recipes!

-Libby

Ginger Crinkles
You can omit the chopped crystallized ginger and increase the ground ginger to 1<1/2> teaspoons, if desired.

2/3 cup packed dark brown sugar
1/3 cup stick margarine or butter, softened
1/4 cup molasses
1 large egg white
1 tablespoon chopped crystallized ginger
11/3 cups all-purpose flour
3/4 cup toasted wheat germ
2 teaspoons baking soda
1 teaspoon ground ginger
1 teaspoon ground cinnamon
Cooking spray
2 tablespoons granulated sugar


Beat brown sugar and margarine at medium speed of a mixer until light and fluffy. Add molasses and egg white; beat well. Stir in crystallized ginger. Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, wheat germ, baking soda, ground ginger, and cinnamon. Stir into molasses mixture. Cover; freeze 20 minutes. Preheat oven to 350`. Lightly coat hands with cooking spray. Shape the dough into 30 balls, about 1 tablespoon each. Roll the balls in the granulated sugar. Place the balls 2 inches apart on baking sheets coated with cooking spray. Bake at 350` for 10 minutes. Cool cookies on pans for 3 minutes. Remove from pans, and cool the cookies completely on wire racks.
Yield: 21/2 dozen (serving size: 1 cookie).

CALORIES 79 (26% from fat); FAT 2.3g (sat 0.5g, mono 0.9g, poly 0.8g); PROTEIN 1.4g; CARB 13.5g; FIBER .60g; CHOL 0mg; IRON .70mg; SODIUM 113mg; CALC 14mg

[BeckyM]

Here's another recipe in case you're still looking. This is one with raisins, though I usually substitute dried cranberries. These are one of my favorite cookies -- in fact, I have a batch of them in the refrigerator right now waiting to be baked!

COUNTRY RAISIN GINGERSNAPS

1 ½ cup raisins or dried cranberries
¾ cup shortening
1 cup plus 3 Tablespoons sugar
1 egg
¼ cup molasses
2 ¼ cup flour
2 teaspoons baking soda
1 teaspoon salt
1 teaspoon ginger
½ teaspoon cinnamon
¼ teaspoon cloves

Chop raisins – set aside. Beat shortening with 1 cup sugar. Add egg – beat until blended. Blend in molasses. Sift flour with soda & spices. Gradually beat flour mixture into shortening mixture. Mix in raisins. Let dough gel 1-2 hours. Grease cookie sheets (unless yours are non-stick). Shape dough into 1 ¼ inch balls and roll in sugar. Place 2 inches apart on cookie sheets. Bake 10-12 minutes at 375º until surface is cracked. Let cool 2 minutes on sheets before removing to cooling racks.

By the way, I always make a double-batch, because they're so good and we eat them so quickly! ENJOY!

Becky

[Gail]

I posted this recipe a couple of months ago.
Please be aware, though, that immediately upon baking, these will be crunchy. Make them about four days before you plan to eat them, sock them away in tupperware and in a few days (it may be as little as two days, I honestly never did a study though I bake these every year) they will be soft and chewy and wonderful.


(This) recipe, an absurdly simple cookie, has become a tradition around my home. Don't let the simplicity put you off, either. They are WONDERFUL, chewy, spicy things. I usually make these a bit ahead of time, as they get better and better with age.

GINGER

1 cup sugar
1 cup shortening
1 cup dark molasses
2 eggs
4 cups sifted flour
1 teaspoon soda
1 teaspoon salt
2 teaspoons cinnamon
1 teaspoon ginger

Cream together the sugar and shortening. Add molasses and unbeaten eggs. Mix well. Sift together the dry ingredients and stir in. Put 1/4 cup sugar in a small bowl. Dip fingers into the sugar, then pinch off a ball of dough and roll it to the size and shape of a walnut. Dip the rolled ball into the bowl of sugar. Place balls on greased cookie sheet about three inches apart. Bake at 350º for 12 to 15 minutes. This recipe makes four dozen large soft cookies, twenty-four to a standard cookie sheet. The dough will keep indefinitely in the refrigerator.

(From: "Hot From the Oven," Old Sturbridge Village)

[LGBurns]

Wow! I knew I could count on you guys. Now my problem is too many recipes that look fantastic! If I try them all, I'm going to have to give away a lot of cookies. Maybe I'll try half batches of all of them. Thanks again, everyone.