MOLASSES GINGER DOODLES

YIELD: about 20 small/medium cookies

PREP TIME: 15 minutes

COOK TIME: about 8 to 9 minutes

TOTAL TIME: 3+ hours, for chilling

INGREDIENTS:

Cookies

1/2 cup unsalted butter, softened

1/2 cup dark brown sugar, packed (light brown sugar may be substituted)

1/4 cup granulated sugar
1 large egg

1/3 cup unsulphered molasses (I used robust molasses (dark); light or medium may be used; blackstrap will likely be too pungent)

1 tablespoon vanilla extract

2 teaspoons cinnamon
1 teaspoon ground ginger
1 teaspoon ground cloves
1/2 teaspoon ground nutmeg
pinch salt, optional and to taste
2 cups all-purpose flour
1 teaspoon cornstarch
1 teaspoon baking soda

1/2 teaspoon cream of tartar

Cinnamon-Sugar Coating
1/2 cup granulated sugar
2 to 3 teaspoons cinnamon

DIRECTIONS:

1. Cookies - To the bowl of a stand mixer fitted with the paddle attachment (or large mixing bowl and electric mixer) combine the butter, sugars, egg, and beat on medium-high speed until creamed and well combined, about 4 minutes.
2. Stop, scrape down the sides of the bowl, and add the molasses, vanilla, cinnamon, ginger, cloves, nutmeg, optional salt, and beat on medium-high speed until combined and smooth, about 1 minute.
3. Stop, scrape down the sides of the bowl, and add the flour, cornstarch, baking soda, cream of tartar, and beat on low speed until just combined, about 45 seconds.
4. Using a medium 2-inch cookie scoop, form two tablespoon mounds (I made 20). Place mounds on a large plate or tray, cover with plasticwrap, and refrigerate for at least 3 hours, up to 5 days. The dough is soft, mushy, limp, and isn't suitable for baking until it's been chilled. Do not bake with unchilled dough because cookies will bake thinner, flatter, and be more prone to spreading.
5. Preheat oven to 350F, line baking sheets with Silpats, or spray with cooking spray; set aside.
6. Cinnamon-Sugar Coating - Add sugar and cinnamon to a small bowl and stir to combine.
7. Roll each mound of dough through the coating, liberally coating all sides. After all mounds have been coated, I like to go back and double-dip each mound to get an extra-thick coating.
8. Place coated mounds on baking sheets, spaced at least 2 inches apart (I bake 8 cookies per sheet). Bake for about 8 to 9 minutes, or until edges have set and tops are have crackled; don't overbake for soft cookies (I bake mine 8 to 8 1/2 minutes and they're extremely soft and a touch underdone but firm up in time; for crispier cookies, bake longer). Cookies firm up as they cool. Allow cookies to cool on baking sheet for about 10 minutes before serving. I let them cool on the baking sheet and don't use a rack.
9. Cookies will keep airtight at room temperature for up to 1 week or in the freezer for up to 6 months. Alternatively, unbaked cookie dough can be stored in an airtight container in the refrigerator for up to 5 days, or in the freezer for up to 4 months, so consider baking only as many cookies as desired and save the remaining dough to be baked in the future when desired.

CLICK HERE FOR ORIGINAL RECIPE  http://www.averiecooks.com/2014/12/soft-chewy-molasses-gingerdoodles.html

IF YOU LOVE GINGER SNAP COOKIES AND SNICKERDOODLES YOU WILL LOVE THIS RECIPE

ALMOND RASPBERRY SHORTBREAD COOKIES

I made these for a cookie and cocoa party that I had during the holidays and they were such a hit that I made them again for a baby shower and had the same reaction.  These cookies are easy and delicious and the dough can be made ahead of time and refrigerated.

When you are ready to use the the dough just bring to room temperature and gently knead to soften and the roll into balls and follow the rest of the recipe.

Almond Raspberry Shortbread Cookies

Print

Serves: 2 dozen

Ingredients

• 1 C butter, softened
• ⅔ C sugar
• ½ tsp almond extract
• 2 C flour
• ½ C raspberry jam

Glaze

• 1 C powdered sugar
• 1½ tsp almond extract
• 2-3 tsp. milk or whipping cream

Instructions

Cookies

1. Combine butter, sugar and ½ tsp almond extract in bowl. Mix at medium speed, scraping bowl often, until creamy.
2. Reduce speed and add in flour. Beat until well mixed.
3. Keep beating until the dough starts to come together. It will look somewhat dry and crumbly.
4. Form the dough into a ball and cover, refrigerate until firm (at least one hour)
5. Heat oven to 350 degrees
6. Shape dough into one inch balls.
7. Place 2 inches a part on a ungreased cookie sheet.
8. Make an indentation with your thumb in the center of each ball.
9. Fill the indentation with ¼ tsp of jam. Do not overfill
10. Bake for 14 minutes or until edges are lightly browned
11. Let stand 1 minute, remove from cookie sheet and cool completely.

Glaze

1. Combine powdered sugar, 1½ tsp almond extract and enough milk for desired glazing consistency.
2. Drizzled over cool cookie

CLICK ON THE LINK BELOW FOR THE ORIGINAL RECIPE
http://www.yourhomebasedmom.com/the-cookie-jar-raspberry-almond-shortbread-thumbprints/

SOUR CREAM CHOCOLATE CHIP COOKIES

2 cups sugar
1 cup butter
1 egg
1 tsp. vanilla
1 cup sour cream
4 cups flour
1 tsp. salt
1/2 tsp. soda
1 tsp. baking powder
milk chocolate chips

Bake at 400 degrees 8-10 minutes, till brown on the bottom..

S'MORE COOKIES

S'mores Cookies

Ingredients:

1 cup graham cracker crumbs
1 1/4 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup unsalted butter, at room temperature
1/2 cup brown sugar
1/3 cup granulated sugar
1 large egg
1 teaspoon vanilla extract
1 cup chocolate chips (mini chips would be really cute for these cookies)
1/2 cup Jet puffed Mallow Bites
Extra chocolate chips and mallow bits (optional)

*The recipe called for "Mallow bites" and they suggested looking for them at Target, but my Target did not have them.  I found them however, at Albertsons, so check your local supermarket they may have them.  If you can't find them, I think that you could still use regular mini marshmallows. They might not hold their shape like these little marshmallow bits and they will probably melt and turn gooey, but that is one of the best parts of a s'more! 

Directions:

1. Preheat the oven to 350 degrees F.
2. In a large bowl, whisk together graham cracker crumbs, flour, baking soda, and salt. Set aside.
3. In another bowl, beat the butter and sugars together until creamy and smooth. Add in the egg and vanilla extract and mix until combined. Slowly add the dry ingredients and mix until just combined.
4. Stir in the Mallow Bits and chocolate chips and mix until just combined.
5. Drop a heaping tablespoon of dough on the baking sheet. I stuck in a few extra chocolate chips and Mallow Bits onto the top of the dough for looks, but you can skip this step if you wish. Keep cookies spread about 1-2" apart. Bake for 6-8 minutes, or until cookies are set. Cool on the baking sheet for 2 minutes and transfer to a wire cooling rack.

Recipe adapted from Two Peas and their Pod and six siters

EASY NO BAKE PEANUT BUTTER BARS

Michelle made these and they were so yummy that it was essential that they get on the blog.

Ingredients
1 cup butter melted
2 cups graham cracker crumbs (use the boxed kind, or grind them in a food processor. Tiny granules.)
2 cups confectioners’ sugar (aka powdered sugar)
1 cup + 4 tablespoons peanut butter
1 1/2 cups milk chocolate chips

Directions
In a medium bowl, mix together the melted butter, graham cracker crumbs, confectioners’ sugar, and 1 cup peanut butter until well blended. Press evenly into the bottom of an ungreased 9×13 inch pan. (I did mine in a 9X9 square pan because I wanted them thicker) In the microwave, melt the chocolate chips with the peanut butter, stirring every 30 seconds until melted until smooth. Spread over the peanut butter layer. Refrigerate for at least one hour before cutting into squares.
Adapted From Baker Lady
FROM SIX SISTERS STUFF
http://www.sixsistersstuff.com/2012/03/easy-no-bake-peanut-butter-bars.html

TIS THE SEASON

IT IS THE SEASON FOR COOKING, BAKING AND MAKING JUST PLAIN YUMMY FOOD. BUT AS MUCH AS I LOVE TO COOK AND BAKE I AM REALLY NOT DOING A LOT OF BAKING THIS YEAR. I DID HOWEVER, DISCOVER A NEW COOKIE THAT I AM PUTTING IN A CUTE CONTAINER AND GIVING OUT AS THE NEIGHBOR TREAT.

IF YOU HAVE NEVER HAD A ROLO COOKIE THEN YOU HAVE BEEN MISSING A DELIGHTFUL MORSEL OF A COOKIE. SO FOR THE LAST WEEK I HAVE MADE SEVERAL BATCHES OF THIS COOKIE. I FOUND THAT IT IS REALLY EASY TO JUST GIVE JEFF A BAG OF ROLOS AND A BOWL WHILE HE IS WATCHING TV AND VIOLA! THE CANDIES ARE UNWRAPPED AND I DIDN'T HAVE TO DO IT. THE OTHER THING IS THAT YOU CAN REFRIGERATE THE DOUGH IF YOU DON'T HAVE TIME TO BAKE THEM ALL AT ONE TIME.

Rolo Cookies

1c. sugar

1c. margarine

1c. brown sugar

2 eggs

1 tsp. vanilla

3/4 c. cocoa

2 1/2 c. flour

60 rolos

Combine ingredients, cover rolo with spoonful of dough. Bake on ungreased cookie sheet at 350 for 10 minutes. Sprinkle with powder sugar or drizzle with chocolate.

BEST OF BOTH WORLDS

THIS COOKIE ENCOMPASSES TWO OF MY FAVORITE THINGS, PEANUT BUTTER AND SNICKERS CANDY BARS. WHAT MORE COULD YOU WANT IN A COOKIE!!
THESE ARE A MUST TRY. CLICK HERE FOR THE STEP BY STEP.

SNICKER SUPRISE COOKIES
Ingredients:
1 Cup of Butter, Soften
1 Cup of White Sugar
1 Cup of Brown Sugar. Packed
2 Eggs
1 Egg Yolk
2 Teaspoons of Vanilla Extract
18 ounces of Creamy Peanut Butter
2 Cups of All Purpose Flour
1 Teaspoon of Baking Soda
1/2 Teaspoon of Salt
48 Mini Snicker Bars

Preheat oven to 350ºF {the cookie dough does need to chill for at least 2 hours first though} Cream together the butter, white sugar and brown sugar until smooth.
Add in eggs, egg yolk, and vanilla and mix until fluffy. Stir in peanut butter.
In a separate bowl sift together the flour, baking soda and salt and gradually add into the peanut butter mixture. Refrigerate the dough for at least two hours.
Scoop out a spoonful of dough, press it flat and place a mini snickers in the center
Roll into a ball shape and place on a lightly greased cookie pan. Bake for 12 to 15 minutes, until the edges are lightly browned.

CLICK HERE FOR ANOTHER SIMILAR VARIATION OF THIS SAME COOKIE

COOKIE LADY MOLASSES COOKIES

THERE WAS A LADY IN MY OLD NEIGHBORHOOD THAT WAS NAMED THE "COOKIE LADY" HER NAME WAS DEANNE HALEY. EVERY TUESDAY WHEN THE KIDS GOT OFF THE SCHOOL BUS THEY WOULD GO TO HER HOUSE AND SHE WOULD HAVE COOKIES FOR THEM. DEANNE PASSED AWAY AFTER A LONG BATTLE WITH CANCER, BUT HER RECIPES LIVE ON. THIS IS ONE OF MY FAVORITES.

BEAT TOGETHER:

1 EGG

1 CUP SUGAR

1/4 CUP OIL

1/4 C MOLASSES

ADD:

2 TSP. BAKING SODA

1/2 TSP CLOVES

1 TSP CINNAMON

1/2 TSP GINGER

1/2 TSP SALT

2 CUPS FLOUR

ROLL INTO SMALL BALLS AND ROLL IN SUGAR. BAKE 375 DEG. 8-10 MINUTES

CAKE MIX COOKIES

PEANUT BUTTER CHOCOLATE CHIP COOKIES

from cooks.com

THIS WEEK I RAN INTO A GREAT DEAL AT ALBERTSONS ON CAKE MIXES, .48 CENTS A BOX IF YOU BY 10 BOXES. SO I DECIDED I WOULD STOCK UP AND FOR THE FIRST TIME EVER, I WOULD MAKE CAKE MIX COOKIES.

IF YOU LIKE PEANUT BUTTER COOKIES, THESE ARE QUICK AND EASY AND YUMMY.
2 eggs
1/3 cup water
1/4 cup butter
1 cup peanut butter

1 box Betty Crocker yellow cake mix

1 oz bag chocolate chips
Heat oven 375 degrees. Beat eggs, water, butter, peanut butter and half of dry cake mix until smooth. Beat in remaining cake mix and stir in chocolate chips. Drop by rounded teaspoons about 2 inches apart on ungreased cookie sheet. Bake 8-10 minutes. Yield: about 6 dozen

DEANN HALLY'S MOLASSES COOKIES

BEAT TOGETHER:
1 EGG (BEATEN)
1 CUP SUGAR
3/4 CUP OIL
1/4 CUP MOLASSES
ADD:
2 TSP. SODA
1/2 TSP. CLOVES
1 TSP. CINNAMON
1/2 TSP. GINGER
1/2 TSP. SALT
2 CUPS FLOUR
ROLL INTO SMALL BALLS AND ROLL IN SUGAR.
BAKE 375 DEGREES FOR 8-10 MINUTES.

FAVORITE PUMPKIN COOKIES

From Libby's pumpkin can
1/2 cup shortening
1 cup sugar
2 eggs, beaten
1 cup pumpkin
2 1/4 cup sifted all purpose flour
4 tsp. baking powder
1 tsp salt
2 1/2 tsp cinnamon
1/2 tsp. nutmeg
1/2 tsp. ginger
1 cup raisins (optional)
1 cup chopped nuts (optional)
1 1/2 tsp. vanilla
2 Tblsp. molasses
Milk or semi-sweet chocolate chips

Cream shortening; add sugar gradually. Cream until light and fluffy. Add eggs and pumpkin; mix well. Sift flour, baking powder, salt and spices together. Stir in dry ingredients and mix until blended. Add raisins, nuts and/or chocolate chips. Drop by teaspoonfuls on greased cookie sheets. Bake 350 degrees oven for approx. 15 minutes. Make 4 dozen cookies.

SNICKERDOODLES

1 C SHORTENING
1 1/2 C SUGAR
2 EGGS
2 3/4 C FLOUR
2 TSP CREAM OF TARTAR
1 TSP SODA
1/2 TSP SALT
MIX TOGETHER IN A SEPERATE BOWL
2 TBSP SUGAR
1 TBSP CINNAMON

MIX SHORTENING, SUGAR, EGGS, AND DRY INGREDIENTS.  MIX WELL.  CHILL DOUGH
ROLL INTO BALLS AND ROLL CINNAMON AND SUGAR MIXTURE.
BAKE 350 DEGREES ABOUT 10 MINUTES.

SUGAR COOKIES

A GREAT RECIPE FOR MAKING ROLLED OUT SUGAR  COOKIES, IT MAKES A LOT .

1/2 CUPS MARGARINE OR BUTTER
1/2 CUP SHORTENING
1 1/2 CUP SUGAR
2 EGGS
4 1/2 CUPS FLOUR
4 TSP BAKING POWDER
1 1/4 TSP BAKING SODA
1/4 TSP SALT
1 CUP MILK
1 TSP VANILLA
BAKE 325 DEGREES   7-10 MINUTES

CRANBERRY CHOCOLATE CHIP COOKIES

Ingredients
2 1/2 cups all-purpose flour
1/2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 cup granulated sugar
1/2 cup brown sugar
1 cup (2 sticks) butter
2 large eggs
1/2 teaspoon almond extract
1 cup dried cranberries
1 1/2 cups semisweet chocolate chips
1 cup chopped nuts
Directions
Preheat to 375 degrees
In a medium bowl, mix together the flour, baking powder, baking soda, and salt until well dispersed.
Cream the sugars and butter together. Add the eggs, one at a time, beating after each addition. Beat the mixture until light and creamy. Add the extract. Add the dry ingredients to the creamed ingredients, mixing until combined. Add the cranberries, chips, and nuts.
Drop heaping teaspoons two inches apart on an ungreased sheet. Bake for 9 to 10 minutes. Cool on a wire rack. a Prepared Pantry recipe