Best 6 Molasses Spice Cutouts Recipes

MOLASSES SPICE CRINKLE

Steps:

• In medium bowl, mix flour, baking powder, baking soda, ginger, cinnamon, nutmeg, salt, cloves and allspice; set aside.
• In large bowl, beat shortening with electric mixer on medium speed until fluffy. Gradually add granulated sugar, beating well. Add egg and molasses; beat well. Gradually add flour mixture, beating on low speed until blended. Cover; refrigerate 1 hour.
• Heat oven to 375°F. Shape dough into 1-inch balls; roll in sparkling sugar. On ungreased cookie sheets, place balls 2 inches apart.
• Bake 9 to 11 minutes (tops will crack) or just until set. Remove from cookie sheets to cooling racks.

GRANDMA'S CHRISTMAS SPICE CUTOUTS

Steps:

• Combine the first five ingredients. Whisk together remaining ingredients; add to molasses mixture and mix well. Refrigerate, covered, 3 hours or overnight., Preheat oven to 375°. On a lightly floured surface, roll out dough to 1/8-in. thickness. Cut into desired shapes with floured 2-in. cookie cutters; place 1 in. apart on greased baking sheets. Bake until set, 10-12 minutes. Remove to wire racks to cool.

MOLASSES SPICE COOKIES

Steps:

• Whisk together flour, baking soda, spices: Preheat oven to 375°F. Vigorously whisk together the flour, baking soda, salt, cinnamon, ginger, cloves, allspice in a bowl and set aside.
• Prepare butter, sugar, and wet ingredients: Use an electric mixer and beat the butter for 2 minutes. Add the brown sugar, and 1/2 cup granulated sugar and beat until light and fluffy, about 3 minutes with mixer set at medium speed. Add egg, vanilla extract, and molasses. Beat until combined, about 30 seconds. Scrape down sides of bowl with a rubber spatula.
• Add dry ingredients to wet ingredients: Add dry ingredients and beat at low speed until just combined, about 30 seconds.
• Make dough balls, roll them in sugar: Place remaining 1/3 cup of granulated sugar in a shallow bowl. Working with 2 Tbsp of dough each time, roll dough into 1 3/4 inch balls. Roll balls in sugar and place on un-greased cookie sheets, spacing them 1 1/2 to 2 inches apart.

MOLASSES SPICE CAKE

Steps:

• Preheat oven to 350 degrees. Butter a 9-by-2-inch round cake pan. Line bottom with parchment, and butter the parchment.
• Whisk together flour, baking powder, salt, and spices in a large bowl. In a medium bowl, whisk eggs, sour cream, molasses, ginger, lemon zest, and vanilla.
• Beat butter and sugar with a mixer on medium-high speed until fluffy, about 3 minutes. Reduce speed to low. Beat in flour mixture in three additions, alternating with the sour cream mixture.
• Scrape batter into prepared pan, and bake until golden brown and a toothpick inserted into center comes out clean, 40 to 45 minutes. Let cool in pan on a wire rack for 15 minutes. Turn cake out onto rack, remove parchment, and turn right side up. Let cool completely. (Cake can be wrapped tightly in plastic and refrigerated for up to 1 day.)
• Spread frosting over top of cake. Drizzle with glaze. Serve immediately.

MOLASSES SPICE COOKIES

Steps:

• In a large bowl, cream shortening and brown sugar until light and fluffy. Beat in egg and molasses. Combine the flour, baking soda, salt, ginger, cinnamon and cloves. Gradually add to the creamed mixture and mix well., Shape into 1-in. balls; roll in sugar. Place 2 in. apart on greased baking sheets. Bake at 375° for 10-12 minutes or until the tops crack. Remove cookies to wire racks to cool.

MOLASSES SPICE LEAVES

Steps:

• Make cookies:
• Finely grind walnuts in processor. Add 1/4 cup flour and 1/4 cup sugar and blend to powder. Using electric mixer, cream butter with brown sugar and vanilla in large bowl until fluffy. Beat in molasses and egg. Mix remaining 1 3/4 cups flour with nut mixture, spices and baking soda. Stir into butter mixture (dough will be soft). Divide dough into 2 pieces. Flatten each into disk. Wrap each disk tightly in plastic and refrigerate 1 hour.
• Preheat oven to 350°F. Butter heavy large cookie sheets. On heavily floured surface, roll 1 dough piece out (keep remainder refrigerated) to thickness of 1/8 to 1/4 inch. Cut out cookies using 3-inch leaf cookie cutter. Transfer to prepared cookie sheets, spacing 1/2 inch apart. Repeat rolling and cutting with second dough piece. Gather scraps and chill 15 minutes. Reroll scraps and cut out more cookies. Bake until golden, about 10 minutes. Cool on racks.
• Make icing:
• Using electric mixer, beat sugar and egg whites until smooth.
• Spoon icing into pastry bag fitted with 1/16-inch round tip. Pipe icing atop cookies. Decorate with dragées. Let stand until icing sets. (Can be prepared 2 weeks ahead. Store refrigerated between layers of waxed paper in airtight container. Let stand 5 minutes at room temperature before serving.)