Best 5 Dutch Molasses Cookies Recipes

DUTCH SPECULAAS

Steps:

• In a large bowl, cream butter and brown sugar until light and fluffy. Beat in the eggs, molasses and orange zest. Combine the flour, ground almonds, cinnamon, baking powder, nutmeg, cloves, pepper, ginger and cardamom. Gradually add to creamed mixture and mix well. Cover and refrigerate for at least 4 hours or until easy to handle. , Preheat oven to 350°. On a parchment-lined surface, roll a small amount of dough to 1/8-in. thickness. Use a floured cookie stamp to press design into dough, then cut with floured 3-in. cookie cutters, leaving 1 in. between cookies. Remove excess dough and reroll scraps, if desired., Transfer parchment with dough to cookie sheet. If dough has warmed, place baking sheet in refrigerator until it firms up, about 10-15 minutes. Bake at 350° until edges are lightly browned, 8-10 minutes. Remove from pans to wire racks to cool.

MOLASSES COOKIES

Steps:

• In a medium bowl, mix together the melted margarine, 1 cup sugar, and egg until smooth. Stir in the molasses. Combine the flour, baking soda, salt, cinnamon, cloves, and ginger; blend into the molasses mixture. Cover, and chill dough for 1 hour.
• Preheat oven to 375 degrees F (190 degrees C). Roll dough into walnut sized balls, and roll them in the remaining white sugar. Place cookies 2 inches apart onto ungreased baking sheets.
• Bake for 8 to 10 minutes in the preheated oven, until tops are cracked. Cool on wire racks.

PENNSYLVANIA DUTCH MOLASSES SOFTIES

Steps:

• In a large bowl, thoroughly stir together the flour and salt; set aside.
• In another large bowl, with electic mixer on medium speed, beat together the butter, shortening and brown sugar until light and fluffy.
• Beat the molasses and orange zest into the butter mixture until evenly incorporated. In a small bowl, stir together the sour cream and baking soda until well blended.
• Beat the sour cream mixture into the molasses mixture. Gradually beat in the flour mixture until smooth and well blended.
• Cover and refrigerate the dough until firm enough to handle, at least 4 hours or overnight.
• Preheat the oven to 375*. Grease several baking sheets or coat with nonstick spray. Divide the dough in half. Working with one portion at a time and leaving the remaining dough chilled, shape portions of the mixture into generous golf ball sized balls with lightly greased hands.
• Place on baking sheet, spacing about 3 1/2" apart. Using your hard, press down the balls until about 1/2" thick.
• Evenly brush the cookies with the egg yolk mixture, try not to drip on the cookie tray, as the egg will burn on the baking sheet. Bake the cookies, one sheet at a time, in the middle of the over, reversing the sheet from front to back, halfway through baking to ensure even browning.
• Bake for 7-10 minutes -- or until browned on top and just beginning to firm up when tapped in the centers; be careful not to overbake.
• Transfer baking sheet to wire rack and let stand until the cookies firm up slightly -- 3-4 minutes.
• Using a spatula, carefully transfer the cookies to wire rack to cool completely -- Store in an airtight container for up to 1 week or freeze up to one month.

PENNSYLVANIA DUTCH MOLASSES COOKIES

Steps:

• Cream the shortening and sugar together. Add the eggs, molasses and sour cream to which the baking soda has been added.
• Sift the flour and spices together and add to the wet ingredients.
• Drop teaspoonfuls of dough onto an ungreased cookie sheet.
• Bake at 350 degrees farenheit for 10-15 minutes.

AMISH MOLASSES COOKIES

Steps:

• Position one of the oven's racks in the center and preheat oven to 375F degrees.
• Line cookie sheets with parchment paper or lightly grease them.
• In a large bowl beat together the sugar and shortening until creamy.
• Add the eggs, molasses, and vanilla and beat well.
• In a separate bowl, combine the flour, baking soda, salt, cinnamon, and ginger until well blended.
• Add the dry mixture to the sugar mixture in several additions, alternating with the buttermilk until well combined.
• Drop the cookie dough by teaspoonfuls (or if you want monster-sized cookies, you tablespoons!) spaced 2 inches apart onto the prepared cookie sheets.
• Bake for about ten minutes, until golden around the edges.
• Remove from the oven and allow the cookies to cool on the cookie sheet for 5 minutes and then transfer them with a spatula to wire racks to cool completely