HI.
I'm looking for a great soft molasses cookie recipe. I made a recipe yesterday from King Arthur Flour that you ice with royal icing, and the cookie was just not soft enough for me. Does anyone have a recipe that will flatten out like a sugar cookie that I can "paint" the molasses over it.
The icing tasted great and was very shiney. CK Products makes a "royal/picture" icing and all you do is add water to it. I thought it was very tasty. I wouldn't use it on sugar cookies because i like a powdered sugar glaze for them, but I loved this on molasses cookies.
Can someone also tell me a little bit about using royal icing. I've heard it sucks the moisture right out of the cookies. How much truth is there to that? If it was true, why would people use it?
Melissa I found an awesome Molasses cookie recipe in the Better Homes Cookbook. I don't have it with me but maybe someone has one (shh I am at work) and can look it up for you. It makes a giant cookie that is very soft - it is one of my favorites! HTH
Melissa
shhhh. I'm at work too!
I have a magazine of Better Homes favorite cookies, or something like that. It mentioned the molasses recipe that has been getting raves since like 30 years ago. I wonder if that's the one. If it is, I have the recipe. I think it called for all shortening instead of a butter/shortening combo or instead of all butter.
All butter seems to make really crisp cookies. I really liked the royal icing painted on the molasses cookie. It looked just like those in the stores - except I want a soft cookie, not a crunchy one.
I'll post the one in the mag when I get a chance and maybe you can tell me if its the same one.
Thanks so much!!!
Did the Betty Crocker ones you liked have sour cream in them? I'm on their website and they have 2 different molasses cookies. One recipe is 1/2 butter/ 1/2 shortening with sour cream in it and the other recipe is all shortening. Can you tell me which one you really like.
I printed out the one from Canadian Living too.
Thanks so much!!
Melissa, in case you didn't get this here it is again. It is from Better Homes after all. Sorry for the confusion.
Enjoy
Ginger Cookies
Source: Better Homes and Gardens
Prep: 20 minutes
Bake: 8 minutes per batch
Ingredients
4-1/2 cups all-purpose flour
4 teaspoons ground ginger
2 teaspoons baking soda
1-1/2 teaspoons ground cinnamon
1 teaspoon ground cloves
1/4 teaspoon salt
1-1/2 cups shortening
2 cups sugar
2 eggs
1/2 cup molasses
3/4 cup sugar
Directions
1. Preheat oven to 350 degrees F. In a medium bowl stir together flour, ginger, baking soda, cinnamon, cloves, and salt; set aside. In a large mixing bowl beat shortening with an electric mixer on low speed for 30 seconds. Add the 2 cups sugar. Beat until combined, scraping sides of bowl occasionally. Beat in eggs and molasses until combined. Beat in as much of the flour mixture as you can with the mixer. Stir in any remaining flour mixture.
2. Shape dough into 1-inch balls. Roll balls in the 3/4 cup sugar. Place 1-1/2 inches apart on an ungreased cookie sheet. Bake for 8 to 9 minutes or until bottoms are lightly browned and tops are puffed (do not overbake). Cool on cookie sheet 1 minute. Transfer to a wire rack and let cool.
3. Makes about 120 cookies
4. Big Ginger Cookies: Prepare as above, except shape dough into 2-inch balls by using a 1/4-cup measure or scoop; roll in sugar. Place 2-1/2 inches apart on an ungreased cookie sheet. Bake in a 350¿F oven for 11 to 13 minutes or until bottoms are lightly browned and tops are puffed (do not overbake). Cool on cookie sheet 2 minutes. Transfer to a wire rack and let cool. Makes about 24 cookies
Per cookie: 306 cal., 13 g total fat (3 g sat. fat), 18 mg chol., 138 mg sodium, 45 g carbo., 1 g fiber, 3 g pro.
Daily Values: 1% vit. A, 1% vit. C, 3% calcium, 10% iron
Exchanges: 3 Other Carbo., 2.5 Fat
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