Recipe Friday – Crackle Top Molasses Cookies

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Here is a delicious recipe one of my friends gave me. They are sort of like ginger snaps but with at really strong molasses taste. Enjoy!!

 

Crackle Top Molasses Cookies

Ingredients

Directions

  1. Preheat oven to 350 degrees F (180 degrees C).
  2. In a large bowl mix oil and 1 cup of sugar.
  3. Add egg, beat well. Stir in molasses, 2 cups flour, baking soda and spices.
  4. If necessary, add more flour to make a firm dough.
  5. Shape dough into 1 1/4 inch balls. Roll in 1/3 cup sugar.
  6. Place 3 inches apart on an ungreased baking sheet.
  7. Bake 12 to 14 minutes or until tops crack.
  8. Remove from baking sheet and cool on rack.

Recipe Friday – Big Soft Ginger Cookies

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Today I have a great cookie recipe. It’s not too sweet but just enough to cure a sweet tooth. Enjoy!!
 

 

BIG SOFT GINGER COOKIES

Ingredients

Directions

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Sift together the flour, ginger, baking soda, cinnamon, cloves, and salt. Set aside.
  3. In a large bowl, cream together the margarine and 1 cup sugar until light and fluffy.
  4. Beat in the egg, then stir in the water and molasses.
  5. Gradually stir the sifted ingredients into the molasses mixture.
  6. Shape dough into walnut sized balls, and roll them in the remaining 2 tablespoons of sugar.
  7. Place the cookies 2 inches apart onto an ungreased cookie sheet, and flatten slightly.
  8. Bake for 8 to 10 minutes in the preheated oven.
  9. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.
  10. Store in an airtight container.

Recipe Friday – Ginger Cookies

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Hi Everyone!!! Back again for another delicious recipe 🙂  This is a good recipe when you want something sweet but not too sweet. Ginger cookies. I like them myself with a cup tea and the evening but they taste just as good with coffee too.

Ginger Cookies:

Ingredients

 

Directions

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Sift together the flour, ginger, cinnamon, and cloves. Set aside.
  3. In a large bowl, cream together the margarine and 1 cup sugar until light and fluffy. Beat in the egg, then stir in the water and molasses.
  4. Gradually stir the sifted ingredients into the molasses mixture.
  5. Shape dough into walnut sized balls, and roll them in the remaining 2 tablespoons of sugar.
  6. Place the cookies 2 inches apart onto an ungreased cookie sheet, and flatten slightly.
  7. Bake for 8 to 10 minutes in the preheated oven.
  8. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely. Store in an airtight container.