Home Cooking - Grandma's Irresistibly Soft Molasses Cookies 🍪 Hello there, dearies! Today, I'm sharing a cherished family recipe that's perfect for warming up those cozy afternoons. These super soft molasses cookies are bursting with the delightful flavors of molasses, ginger, and cinnamon in every bite. And the best part? They're oh-so-easy to make! Ingredients: 2 cups all-purpose flour 2 teaspoons baking soda 1 teaspoon ground cinnamon ½ teaspoon ground ginger ½ teaspoon ground cloves ½ teaspoon salt ¾ cup vegetable oil 1 cup granulated sugar (plus extra for rolling) ¼ cup full-flavor molasses 1 large egg (room temperature) Instructions: Prepare the Dry Ingredients: In a large bowl, whisk together the flour, baking soda, cinnamon, ginger, cloves, and salt. Set aside. Mix the Wet Ingredients: In another bowl, mix the vegetable oil and sugar until well combined. Stir in the molasses and the egg until everything is nicely blended. Combine Everything: Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Don't overmix, my sweets! Chill the Dough: Cover the dough with plastic wrap and refrigerate for at least 2 hours. This makes the dough easier to handle and the cookies even softer. Preheat the Oven: When ready to bake, preheat your oven to 375°F (190°C). Line two baking sheets with parchment paper or silicone mats. Shape the Cookies: Scoop tablespoon-sized amounts of dough and roll them into 1-inch balls. Roll each ball in granulated sugar to give them a lovely sparkle. Bake: Place the dough balls about 2 inches apart on the prepared baking sheets. Bake for 8-10 minutes until the cookies are set but still soft in the center. Cool Down: Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. They'll flatten slightly as they cool. Customizable Notes: Sugar Swap: You can use organic cane sugar if you prefer a more natural option. Molasses Variations: Light or dark molasses can be used if you don't have full-flavor molasses on hand. Just steer clear of blackstrap molasses—it's not as sweet. Spice It Up: Love extra spice? Add a pinch of nutmeg or increase the cinnamon for a warmer flavor. Gluten-Free Option: Substitute the all-purpose flour with a gluten-free baking blend to make these cookies gluten-free. Details: Servings: Makes about 36 cookies Prep Time: 20 minutes Cook Time: 10 minutes Chill Time: 2 hours Total Time: 2 hours 30 minutes Nutrition (per cookie): Approximately 96 calories, 13g carbohydrates, 5g fat, 1g protein I hope these delightful cookies bring as much joy to your home as they do to mine. They're perfect with a cup of tea or as a sweet treat anytime. Happy baking, and enjoy every soft, chewy bite! #GrandmasKitchen #SoftMolassesCookies #HomemadeTreats #CozyBaking #EasyRecipes | Facebook
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Recipe Viral - Mouthwatering Lemon Bar Cookie Cups 🍋💛 Ingredients: For the Cookies: 2¾ cups flour 1 teaspoon baking soda ½ teaspoon baking powder 1 cup butter (softened) 1¼ cups sugar 1 egg 1 teaspoon vanilla extract For the Lemon Curd Filling: 6 tablespoons butter (softened) 1 cup sugar 2 whole eggs and 2 yolks ⅔ cup lemon juice For the Topping: Lemon zest from 1 lemon 2 tablespoons powdered sugar (for garnish) Directions: Prepare the Cookie Dough: Start by mixing flour, baking soda, and baking powder. Cream the butter with sugar until fluffy, then add the egg and vanilla. Combine with dry ingredients to form dough. Bake the Cookie Cups: Shape dough into balls, place in a mini muffin tin, and bake until golden. Immediately press the center to form cups and allow to cool. Make the Lemon Curd: Cream butter and sugar, whisk in eggs and lemon juice. Cook while stirring until thickened. Assemble: Fill each cookie cup with lemon curd, chill, then top with lemon zest and powdered sugar. Prep Time: 20 minutes | Cooking Time: 15 minutes | Total Time: 35 minutes | Kcal: 120 kcal per serving | Servings: 24 cookie cups | Facebook
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Ashley's Recipes - Soft Batch Pumpkin Sugar Cookies Ingredients: 1/2 cup unsalted butter, softened 1/4 cup granulated sugar 1/2 cup brown sugar, packed 1/2 cup canned pumpkin puree 1 large egg yolk 1 teaspoon vanilla extract 1 1/2 cups all-purpose flour 1/4 teaspoon baking powder 1/4 teaspoon baking soda 1/4 teaspoon salt 1 teaspoon ground cinnamon 1/2 teaspoon ground nutmeg 1/4 teaspoon ground ginger 1/4 teaspoon ground cloves 1/4 cup granulated sugar (for rolling) Directions: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat and set aside. In a large bowl, using an electric mixer, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy, about 2-3 minutes. Add the pumpkin puree, egg yolk, and vanilla extract to the butter mixture, mixing until well combined. In a separate bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, ginger, and cloves. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Do not overmix. Scoop the dough into 1.5-tablespoon-sized balls and roll them in the additional granulated sugar. Place the dough balls on the prepared baking sheet, spacing them about 2 inches apart. Bake for 10-12 minutes, or until the edges are set and the centers are still soft. Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. Prep Time: 15 minutes | Cooking Time: 12 minutes | Total Time: 27 minutes Kcal: 140 kcal | Servings: 24 cookies #pumpkincookies #fallbaking #sugarcookies #pumpkinspice #softcookies #homemadegoodness #comfortdesserts #bakingfun #autumntreats #holidaybaking #easyrecipes #desserttime #cookielovers #fallflavors #chewycookies #spicedesserts #holidaycookies #bakedwithlove #cozyrecipes #sweettreats | Facebook
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old fashioned family recipes | A lady I work with brought sugar cookies to our holiday Christmas lunch, and to me they were by far the best tasting sugar cookie I had ever tasted | Facebook
old fashioned family recipes | A lady I work with brought sugar cookies to our holiday Christmas lunch, and to me they were by far the best tasting sugar cookie I had ever tasted | Facebook