Cream the butter, molasses, water, salt and brown sugar together.
Beat in eggs.
Sift dry ingredients together and then add to creamed mixture.
Mix well.
Refrigerate for 24 hours. Roll in balls (2-inches in diameter).
Roll in granulated sugar. Bake for 15 to 18 minutes at 350\u00b0.
Yields approximately 3 1/2 dozen.
his to the Jar:
Molasses Cookies.
Makes 4 dozen
Cover with plastic wrap.
Ginger-Molasses Dough: Put white sugar, butter
ight and fluffy.
Add molasses and mix until blended.
Mix in order given.
Chill until dough can be handled.
Make into rolls about 1 1/2-inch diameter.
Cover with wax paper and put into refrigerator overnight.
Slice thin and bake on ungreased cookie sheet in 350\u00b0 oven until brown, about 15 minutes.
Makes a big batch.
Recipe can be halved.
Beat butter, sugar, molasses, vanilla, ginger, cinnamon, clove, nutmeg, salt, baking
All of these ingredients can be put in a mixer bowl and mixed together well.
Make balls of dough the size of small walnuts; roll in white sugar.
Put on cookie sheet.
Space balls evenly apart; do not press down.
Bake at 350\u00b0 approximately 13 minutes.
When done, they will have a crinkly top and are firm to touch.
Makes about thirty cookies (best to double the recipe).
whisk together flour, baking soda, ginger, cinnamon, salt and cloves.
eeded.
Add egg, vanilla, & molasses and beat.
In a
Mix shortening, brown sugar & molasses together thoroughly and stir in
75 degrees. Line 2-3 cookie sheets with parchment paper or
ool slightly.
Add sugar, molasses, and eggs; mix well.
Heat butter, Crisco and molasses in a saucepan until all melts.
Pour into a large bowl of remaining ingredients.
Stir until well blended.
Divide in 1/4 balls.
Wrap and put in refrigerator for 1 hour.
*Browned sugar can be made by adding 1 tablespoon of molasses to white sugar.
baking soda, cinnamon, cloves, nutmeg, ginger, and salt and then combine
Combine flour, ginger, cinnamon, baking soda and salt.<
lour, baking soda, salt, cinnamon, ginger, allspice, and cloves into a
ugar. Whisk in egg and molasses until well blended. In another
lour, baking soda, ground ginger, allspice and crystallized ginger; set aside. In
Cream sugar and shortening.
Add molasses and buttermilk.
Mix flour, soda and ginger.
Add to creamed mixture.
Roll and cut as desired.
This makes a large amount of cookies.
Bake at 350\u00b0 for 12 to 15 minutes.