Best 3 New England Molasses Cookies Recipes
Indulge in the timeless charm of New England molasses cookies, a delectable treat that has captivated taste buds for generations. These soft and chewy cookies, boasting a symphony of warm spices and a hint of molasses, embody the essence of cozy comfort. With two variations to tickle your fancy, this article presents both the classic and the gluten-free versions of these beloved cookies. Whether you're a traditionalist or seeking a delectable gluten-free option, we have you covered. Dive into the world of New England molasses cookies and experience a taste of pure bliss.
Here are our top 3 tried and tested recipes!
GINGER-MOLASSES COOKIES
Think of these cookies as a cross between a gingerbread man and a chewy molasses cookie. Adding molasses gives them a softer texture with a decidedly adult, almost caramel flavor. Instead of rolling or slicing these cookies, this rich, soft dough is perfect for rolling into balls and coating in coarse sugar before baking. The dough can even be made up to 5 days ahead and refrigerated, or baked 2 days ahead and stored at room temperature.
Provided by Alison Roman
Categories cookies and bars, dessert
Time 45m
Yield About 2 dozen cookies
Number Of Ingredients 13
Steps:
- In a large bowl, whisk together flour, ginger, cinnamon, baking powder, salt and allspice.
- In another bowl, using an electric mixer, beat together butter, molasses and sugar on medium-high until the mixture is superlight, fluffy and pale, about 5 minutes. Scrape down the sides of the bowl and add in eggs, 1 at a time, beating well after each addition. Add vanilla extract, and beat until everything is well combined, again stopping to scrape down bowl as necessary.
- Add dry ingredients all at once, and mix on low speed until just incorporated.
- Chill dough in refrigerator for 30 to 45 minutes, until firm enough to roll.
- Heat oven to 325 degrees.
- Using your hands, roll heaping tablespoons of dough into balls, then roll them in coarse sugar. (Sanding sugar is festive, but turbinado or coarse sugar will do the trick as well.) If dough becomes too soft to roll, put back in the refrigerator for 10 to 15 minutes. Place balls on a parchment-lined baking tray 2 inches apart and bake until the cookies are puffed, golden brown around the edges and baked through and the tops spring back slightly when touched, 12 to 15 minutes.
Nutrition Facts : @context http, Calories 249, UnsaturatedFat 4 grams, Carbohydrate 33 grams, Fat 12 grams, Fiber 1 gram, Protein 3 grams, SaturatedFat 7 grams, Sodium 105 milligrams, Sugar 19 grams, TransFat 0 grams
HERMITS II
This recipe dates back to colonial New England.
Provided by Dawn West
Categories Desserts Cookies Molasses Cookie Recipes
Yield 18
Number Of Ingredients 11
Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- In a medium sized bowl, combine the flour, baking soda, cinnamon, and allspice. In a large bowl, with an electric mixer on medium, cream the sugar and butter until light yellow and fluffy. Add the molasses, egg whites, and egg; beat well.
- Using a wooden spoon, stir in flour mixture until flour disappears. Fold in raisins and nuts.
- Drop by tablespoons, 2 inches apart, onto lightly greased cookie sheets. Bake 8-9 minutes. Lightly sift confectioners' sugar over if you like.
Nutrition Facts : Calories 176.1 calories, Carbohydrate 26.6 g, Cholesterol 23.9 mg, Fat 7 g, Fiber 0.7 g, Protein 2.7 g, SaturatedFat 3.5 g, Sodium 120.5 mg, Sugar 13.1 g
NEW ENGLAND LUMBERJACK COOKIES
I don't remember where this recipe came from. I found the name interesting and cut it out of a magazine.
Provided by MARIA MAC
Categories Dessert
Time 25m
Yield 48 cookies
Number Of Ingredients 9
Steps:
- Preheat oven to 350°F.
- Cream together the sugar and shortening.
- Add molasses and eggs.
- Mix well. Sift together the dry ingredients and stir.
- Put 1/4 cup sugar in a small bowl.
- Dip fingers into the sugar, then pinch off a piece of dough and roll into a 1-1/2-inch ball.
- Place dough balls on greased cookie sheet about 3 inches apart.
- Bake for 12 to 15 minutes. The dough will keep for a week or more in the refrigerator.
Tips:
- Use high-quality ingredients: The better the ingredients, the better the cookies will taste. Use real butter, not margarine, and use dark molasses, not light molasses.
- Don't overmix the dough: Overmixing will make the cookies tough. Mix just until the ingredients are combined.
- Chill the dough before baking: Chilling the dough will help the cookies hold their shape and prevent them from spreading too much.
- Bake the cookies at a high temperature: This will help the cookies develop a crisp exterior and a chewy interior.
- Don't overbake the cookies: Overbaking will make the cookies dry and hard. Bake the cookies just until the edges are golden brown.
- Let the cookies cool completely before frosting: This will help the frosting set properly.
Conclusion:
These New England molasses cookies are a classic holiday treat that is sure to please everyone. They are soft, chewy, and full of flavor. With a few simple tips, you can make these cookies at home and enjoy them with your family and friends.
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