Best 2 Grandma Hetlands Molasses Cookies Recipes
Indulge in the timeless classic of Grandma Hetland's Molasses Cookies, a delightful treat that has been passed down through generations. These cookies, with their soft and chewy texture, capture the essence of comfort and nostalgia. With simple ingredients and a sprinkle of love, these molasses cookies are sure to evoke cherished memories and create new ones. This article presents not just one but three variations of Grandma Hetland's Molasses Cookies. From the classic recipe to a gluten-free adaptation and a vegan-friendly version, this collection offers something for everyone to savor. Embark on a culinary journey through the pages of this article to discover the secrets behind these timeless treats.
Let's cook with our recipes!
GRANDMA'S® MOLASSES GINGER COOKIES
Soft and chewy ginger cookies that will have everyone asking for more. Recipe courtesy of Sue Hoagland.
Provided by Grandma's Molasses
Categories Desserts Cookies Molasses Cookie Recipes
Time 8h30m
Yield 48
Number Of Ingredients 12
Steps:
- In a large bowl, whip together sugar, butter, molasses, egg, and vanilla. Mix in flour, baking soda, baking powder, and spices until dough comes together. Wrap well and refrigerate overnight.
- Preheat the oven to 350 degrees F.
- Roll cookie dough into 1-inch balls and roll in sugar to coat. Arrange on rimmed baking sheets. Bake for 15 minutes.
Nutrition Facts : Calories 109.6 calories, Carbohydrate 17.9 g, Cholesterol 13.6 mg, Fat 4 g, Fiber 0.3 g, Protein 1 g, SaturatedFat 2.5 g, Sodium 47.2 mg, Sugar 11.1 g
GRANDMA'S CHEWY MOLASSES COOKIES
These chewy cookies are what you remember from your childhood....soft inside, a fragrant spicy aroma, and a crinkle-top that is crusted with sugar. The only change I made from my Grandma's recipe was to get rid of the artery-clogging shortening. These cookies hold up well for shipping - I mail them to my kids who are in college.
Provided by CookinDiva
Categories Dessert
Time 1h30m
Yield 20 serving(s)
Number Of Ingredients 12
Steps:
- Using a strong mixer, mix butter and sugar until sugar has aerated the butter and it is light and fluffy (5 minutes). Blend in molasses and egg gently.
- While butter/sugar is mixing, blend all dry ingredients in a separate bowl. Add to creamed mixture in thirds until fully blended (this is where the powerful mixer comes in handy!).
- Refrigerate 1 hour (which makes it easier to roll into balls).
- Form into balls a little smaller than a golf ball and roll in sugar. Place on parchment paper or greased sheet.
- Bake 350 degrees for 12-13 minutes (for 20 large cookies).
- Hint - When the cookies are done baking, they puff up in the center and crack, but wait until the inside of the crack turns from shiny dark brown (not cooked) to medium brown (done).
Nutrition Facts : Calories 149.3, Fat 5.1, SaturatedFat 3, Cholesterol 22.8, Sodium 163.7, Carbohydrate 24.3, Fiber 0.6, Sugar 13, Protein 2
Tips:
- For the best results, use cold butter. This will help the cookies hold their shape better while baking.
- Don't overmix the dough. Overmixing will make the cookies tough.
- Make sure the cookies are completely cool before storing them. Otherwise, they will continue to soften and may become crumbly.
- Store the cookies in an airtight container at room temperature for up to 3 days, or in the freezer for up to 2 months.
- To make sure that you can create soft and tender cookies, make sure that your butter gets to room temperature before incorporating it into the batter. This will make it easier to incorporate, and will result in a smooth dough.
- Be sure to measure your ingredients correctly. If you add too much flour or sugar, your cookies will be dry and crumbly. If you add too little, they will be too soft and spread out.
- Don't overmix the dough. Overmixing will make the gluten in the flour develop, making the cookies tough and chewy. Mix just until the ingredients are combined.
- Chill the dough for at least 30 minutes before baking. This will help the cookies hold their shape and prevent them from spreading too much.
- Bake the cookies until they are just set around the edges and the tops are no longer shiny. Overbaking will make the cookies dry and crumbly.
Conclusion:
Grandma Hetland's molasses cookies are a classic holiday treat that are sure to please everyone. They're soft and chewy, with a rich molasses flavor and a hint of spice. With a few tips and tricks, you can easily make these cookies at home and enjoy them with your family and friends.
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