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Cook'n with Betty Crocker 
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Soft Molasses Cookies |
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Serves: 48 The recipe below is complete except for the ingredient amounts (_). Since the recipes offered at DVO.com are brand name recipes, our publisher partners require us to account for each recipe distributed. To get the entire recipe click Request Recipe below. This is the best Soft Molasses Cookies recipe on the web!!Prep: 10 min; Bake: 9 to 11 min per sheet; Cool: 2 min _ cup sugar ___ cup sour cream ___ cup butter or stick margarine, softened ___ cup shortening ___ cup molasses _ large egg _ cups all-purpose flour _ 1/2 teaspoons baking soda _ teaspoon ground cinnamon _ teaspoon ground ginger ___ teaspoon salt Sugar, if desired 1. Heat oven to 375°. 2. Beat 1 cup sugar, the sour cream, butter, shortening, molasses and egg in large bowl with electric mixer on medium speed, or mix with spoon. Stir in remaining ingredients. 3. Drop dough by rounded tablespoonfuls about 2 inches apart onto ungreased cookie sheet. 4. Bake 9 to 11 minutes or until almost no indentation remains when touched in center. Cool 1 to 2 minutes; remove from cookie sheet to wire rack. Sprinkle with sugar while warm. *Spreads with at least 65% vegetable oil can be used. **If using self-rising flour, omit baking soda and salt. NURTRITION FACTS 1 Cookie: Calories 100 (Calories from Fat 45) Fat 5g (Saturated 1g) Cholesterol 5mg Sodium 95mg Carbohydrate 13g (Dietary Fiber 0g) Protein 1g % DAILY VALUE: Vitamin A 2% Vitamin C 0% Calcium 0% Iron 2% DIET EXCHANGES: 1 Starch 1/2 Fat Soft Molasses Cookies with Vanilla Frosting: Bake and cool coolies as directed in step 4, except omit sugar. Mix 3 cups powered sugar, 1/3 cup butter, softened, 1 1/2 teaspoons vanilla and 2 to 3 tablespoons milk until smooth and spreadable. Frost cookies. Baking Cocoa When a recipe calls for baking cocoa, use the unsweetened kind; do not use an instant cocoa mix that you use for hot chocolate. Two types of baking cocoa are available: nonalkalized (regular) and alkalized ("Dutch" or "European"). Alkalized cocoa goes through a "Dutching" process to neutralize the natural acids found in cocoa. The result is a darker cocoa with a more mellow chocolate flavor than regular cocoa. The two types of cocoa can be used interchangeably, but you will notice differences in color and flavor. Baked goods made with Dutch cocoa will be darker in color and a bit milder in flavor. From "Betty Crocker's Complete Cookbook, Everything You Need to Know to Cook Today, 9th Edition." Text Copyright 2000 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved. Chocolate Brownies Cream Cheese Brownies Cream Cheese Filling Toffee Bars Lemon Bars Pumpkin-Spice Bars Cream Cheese Frosting Date Bars Chocolate Chip Cookies Outrageous Double Chocolate-White Chocolate Chunk Cookies Chocolate Drop Cookies White Chocolate Chunk Macadamia Cookies Oatmeal-Raisin Cookies Soft Molasses Cookies Coconut Cream Macaroons Granola Cookies Chocolate-Oatmeal Chewies Chocolate Crinkles Peanut Butter Cookies Gingersnaps Snickerdoodles Russian Tea Cakes Thumbprint Cookies Shortbread Cookies Soft No-Roll Sugar Cookies Banana-Chocolate Chip Biscotti Brown Sugar Refrigerator Cookies Buttery Spritz Chocolaty Meringue Sugar Cookies Gingerbread Cookies CANDY BASICS Luscious Chocolate Truffles Chocolate Fudge Super Easy Fudge Toffee Caramels STORING CANDY Pralines Peanut Brittle Crunchy Peanut Clusters Divinity COOKIE AND BAR BASICS LEARN WITH BETTY--DIFFERENCES IN CHOCOLATE CHIP COOKIES LEARN WITH BETTY--SOFTENING BUTTER HOW TO TEST CANDY Bourbon Balls |
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