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Merry Christmas Molasses Cookies

Merry Christmas Molasses Cookies

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Submitted by umajojo

Christmas molasses cookies rolled, cut, and frosted into festive shapes. Brown sugar, dark molasses, cinnamon, and ginger build the deep spice flavor of an old-fashioned holiday cookie.

YIELD

60 servings

PREP

75 min

COOK

8 min

READY

90 min

Rolled molasses cookies built for the cookie cutter parade: stars, trees, gingerbread folk, snowflakes, anything your kitchen drawer can handle. The dough leans heavily on dark molasses and packed brown sugar, which is why the baked cookies have that chewy-edged, soft-centered bite instead of the snap of a crisp gingersnap.

Four teaspoons of cinnamon and a hit of ground ginger carry the spice end. The chill step is doing real work here: an hour in the fridge firms the shortening so the dough rolls clean without tearing, and the cutouts hold their edges in the oven. Pull them when no indentation remains under a light press, around the 7 to 8 minute mark, and they will firm up as they cool.

Frosting and sprinkles are the finish line. Royal icing pipes sharp outlines, and a simple powdered sugar glaze flows for flooding.

Chef Tips

  • Roll between sheets of parchment instead of on a floured board to keep the dough tender; too much extra flour turns these dry.
  • If the dough cracks at the edges, let it sit at room temperature for 5 minutes before rolling.
  • Bake one sheet at a time on the middle rack so the bottoms do not scorch before the centers set.
  • Store decorated cookies in a single layer until the icing is bone dry, then stack between waxed paper in an airtight tin.

Variations

  • Swap half the cinnamon for ground cardamom and a pinch of clove for a Scandinavian pepparkakor lean.
  • Use blackstrap molasses for a darker, more bitter edge that pairs well with a lemon glaze.
  • Press a whole almond or candied ginger piece into each cookie before baking instead of frosting.

Ingredients

158
CUP ML BROWN SUGAR
acked *
158
1 ⅓ 315
CUPS ML MOLASSES
2 2
LARGE LARGE EGGS
5 ½ 1.3
4 20
TEASPOONS ML CINNAMON
ground
2 10
TEASPOONS ML GINGER
ground
2 10
TEASPOONS ML BAKING SODA
1 5
TEASPOON ML SALT

Directions

Mix brown sugar, shortening and molasses.

Stir in remaining ingredients.

Cover and refrigerate at least 1 hour.

Heat oven to 375℉ (190℃).

Roll dough ½ inch thick on a lightly floured cloth covered board.

Cut into desired shapes with cookie cutters.

Place about 1inch apart on lightly greased cookie sheets.

Bake until no indentation remains when touched, about 7 to 8 minutes;cool.

Frost and decorate as desired.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 21g (0.7 oz)
Amount per Serving
Calories 992 4% from fat
 % Daily Value *
Total Fat 4g 7%
Saturated Fat 1g 5%
Trans Fat 0g
Cholesterol 106mg 35%
Sodium 944mg 39%
Total Carbohydrate 72g 72%
Dietary Fiber 6g 23%
Sugars g
Protein 42g
Vitamin A 3% Vitamin C 1%
Calcium 29% Iron 81%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free, High Fiber
 

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