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molasses ×
Knack
Dessert European

Knack

3.3

Prep
15 min
Cook
30 min
Total
45 min

Instructions

  1. 1 Mix molasses, cream, sugar, and cocoa powder together in a pot; bring to a boil. Heat to 251 degrees F (122degrees C), or until a small amount of syrup dropped into cold water forms a firm but pliable ball, 30 to 40 minutes. The finished candy will be same firmness of the ball in water. Remove pot from heat and stir in almonds and vanilla extract.
  2. 2 Spoon candy into small paper candy cups. Cool to room temperature and store in an airtight container at room temperature.

By Alexandra Bengtsson

Pepparkakor I
Dessert European

Pepparkakor I

3.9

Prep
Cook
Total

Instructions

  1. 1 Place butter in a large, heatproof bowl. In a medium saucepan, heat brown sugar, molasses and spices just to boiling point. Add baking soda and stir in. Pour this mixture over the butter and stir until it melts.
  2. 2 Beat egg and mix in; add flour, a cup at a time, and blend thoroughly. Turn out onto a lightly floured board and knead 1-2 minutes. Wrap in waxed paper and chill until firm (about an hour).
  3. 3 Preheat oven to 325 degrees F (170 degrees C).
  4. 4 Roll out to approximately 1/8 inch thickness on a lightly floured board and cut into desired shapes. Place on greased baking sheets and bake for 8 - 10 minutes.
  5. 5 Remove from sheets and cool on racks; may be decorated with piped icing or whatever else you like!

By Kathy Seaberg

Steamed Cranberry Pudding
Dessert European

Steamed Cranberry Pudding

4.6

Prep
20 min
Cook
95 min
Total
115 min

Instructions

  1. 1 Dissolve baking soda in hot water in a large bowl. Stir in molasses and 1 tablespoon sugar, then mix in cranberries and flour until well combined. Pour into a greased 6-cup steamer mold.
  2. 2 Cover the mold and place it into a steamer basket over boiling water. Cover the steaming pot. Cook over medium heat for 1 hour before checking, but it will take about 1 1/2 hours total. A toothpick inserted into pudding should come out clean. Run a paring knife around the edges to loosen pudding and cool in the mold on a wire rack.
  3. 3 Just before serving, make hard sauce: Heat 1 cup sugar, butter, cream, and vanilla in a small saucepan over medium heat. Cook, stirring constantly, until heated through and smooth.

By Jane Walker

Pfeffernuesse Cookie Mix
Dessert European

Pfeffernuesse Cookie Mix

4.2

Prep
Cook
Total

Instructions

  1. 1 Stir together flour, sugar, baking soda, spices, and dash black pepper.
  2. 2 In large saucepan, combine molasses and butter; heat and stir until butter melts. Cool to room temperature.
  3. 3 Stir in eggs. Add dry ingredients to molasses mixture; mix well. Cover. Chill several hours or overnight.
  4. 4 Shape into 1" balls. Place on greased cookie sheet.
  5. 5 Bake at 350 degrees F (180 degrees C) for 12 to 14 minutes or until cookies are done. Remove. Cool. Roll in powdered sugar.

By Pat Kersteter

Stroopwafels with Treacle
Dessert European

Stroopwafels with Treacle

4.7

Prep
45 min
Cook
1 min
Total
91 min

Instructions

  1. 1 Combine flour, 1 cup melted butter, white sugar, milk, egg, and yeast in a large bowl. Knead until dough is smooth and elastic. Cover loosely with plastic wrap and let rise, about 45 minutes.
  2. 2 Heat treacle, brown sugar, 1/4 cup butter, and cinnamon in a small saucepan over medium heat until melted together, 3 to 5 minutes. Mix well until filling is smooth.
  3. 3 Preheat a shallow waffle iron according to manufacturer's instructions.
  4. 4 Knead dough briefly and divide it into balls about 1 1/2 inches in diameter, or as needed to fit your waffle iron.
  5. 5 Bake 1 ball of dough the preheated iron until golden brown and iron stops steaming, 30 seconds to 1 minute. Remove with a cake spatula. Press down with a round cutter to trim edges for a perfect circle. Carefully slice horizontally into 2 rounds while still hot. Spread 1 to 2 tablespoons of the filling on each round and sandwich together. Repeat with remaining dough.

By Magda

Traditional Pfefferneusse
Dessert European

Traditional Pfefferneusse

4.0

Prep
15 min
Cook
12 min
Total
27 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C).
  2. 2 In a medium bowl, cream together the shortening and brown sugar until smooth. Mix in molasses, anise oil, and egg. Dissolve baking soda in hot water, and stir into the mixture. Combine the flour, salt, cinnamon, ginger and white pepper; blend into the molasses mixture until uniform. Knead for a minute until easy to work with. Shape dough into 1 inch balls, and place 1 inch apart onto ungreased cookie sheets.
  3. 3 Bake for 10 to 12 minutes in the preheated oven, until slightly browned on the bottom. Do not over bake, or they will be very hard. Store cooled cookies in an airtight container at room temperature.

By DANICASB

Clootie Dumpling
Dessert European

Clootie Dumpling

4.1

Prep
20 min
Cook
210 min
Total
230 min

Instructions

  1. 1 Bring a large pot of water to boil.
  2. 2 Meanwhile, in a large bowl, combine flour, currants, raisins, suet, bread crumbs and sugar. Mix egg and milk with mixed spice, baking powder, salt and molasses. Stir into flour mixture to form a wet dough.
  3. 3 Dip a heavy cotton cloth in boiling water and then sprinkle it with flour. Place dough in center of cloth, draw opposite corners together to form a ball, leaving a bit of room for the dumpling to expand, and tie tightly with twine to seal.
  4. 4 Place the dumpling in the boiling water, reduce heat to a low boil, and cook 3 1/2 hours, topping water off as needed. Remove the dumpling from the water, remove the cloth and dry the dumpling in front of a fire or in a 150 degree oven until surface is no longer wet. Serve.

By Jill Barrett

German Lebkuchen
Dessert European

German Lebkuchen

4.8

Prep
20 min
Cook
10 min
Total
510 min

Instructions

  1. 1 Gather all ingredients.
  2. 2 Beat brown sugar, honey, and egg in a large bowl with an electric mixer until smooth; stir in molasses.
  3. 3 Combine flour, nutmeg, cinnamon, cloves, allspice, and baking soda in a separate bowl; stir into the molasses mixture to form a sticky dough. Stir in almonds and candied fruit peel. Cover dough and chill overnight.
  4. 4 Preheat the oven to 400 degrees F (200 degrees C). Grease or line cookie sheets. Roll out dough on a lightly floured surface to a thickness of 1/4 inch.
  5. 5 Cut into 2x3-inch rectangles. Place cookies 1 ½ inches apart on prepared cookie sheets.
  6. 6 Bake in the preheated oven until lightly browned, about 10 to 12 minutes.
  7. 7 While the cookies are baking, make the glaze: Stir egg white, lemon juice, and lemon zest together in a small bowl. Mix in confectioners' sugar until smooth.
  8. 8 Brush glaze over cookies while they are still warm.
  9. 9 Transfer cookies to a wire rack to cool and set completely before storing in a single layer in airtight containers.

By HILARY2000

Pfefferkuchen
Dessert European

Pfefferkuchen

4.4

Prep
60 min
Cook
20 min
Total
80 min

Instructions

  1. 1 Bring molasses, honey, and sugar to a simmer in a large saucepan over medium heat, then remove from heat and cool for 30 minutes.
  2. 2 Preheat the oven to 350 degrees F (175 degrees C).
  3. 3 Stir butter, lemon zest, anise, ginger, nutmeg, cloves, cinnamon, and cardamom into molasses mixture. Dissolve baking soda in water, then stir into molasses mixture. Sift 6 cups flour, cocoa powder, and baking powder together into a large bowl; stir in molasses mixture and eggs until smooth. Stir in remaining 3 cups flour until a stiff dough forms.
  4. 4 Divide dough into 4 pieces (to make it more manageable). Roll out dough on a well floured surface to ¼-inch thick; cut into shapes with a cookie cutter. Transfer to ungreased baking sheets.
  5. 5 Bake in the preheated oven until lightly browned around the edges, 8 to 10 minutes. Cool completely on a wire rack.

By Inge

Pfeffernusse Cookies
Dessert European

Pfeffernusse Cookies

4.8

Prep
15 min
Cook
15 min
Total
150 min

Instructions

  1. 1 Place molasses, honey, shortening, and margarine in a medium saucepan over medium heat; stir until well combined.
  2. 2 Remove from heat and cool to room temperature; beat in eggs.
  3. 3 Combine flour, white sugar, brown sugar, anise extract, cinnamon, cardamom, baking soda, cloves, nutmeg, ginger, pepper, and salt together in a large bowl.
  4. 4 Add molasses mixture; stir until well combined. Refrigerate until chilled, about 2 hours.
  5. 5 Preheat the oven to 325 degrees F (165 degrees C). Roll dough into acorn-sized balls; place 1 inch apart on baking sheets.
  6. 6 Bake in the preheated oven until firm and slightly crackled, 10 to 15 minutes. Cool on the baking sheets briefly; transfer to a wire rack to cool completely.
  7. 7 Dust cookies with confectioners' sugar. Store in an airtight container.

By Thebeansma

Best German Lebkuchen
Dessert European

Best German Lebkuchen

4.4

Prep
20 min
Cook
10 min
Total
600 min

Instructions

  1. 1 Stir honey and molasses together in a medium saucepan over medium heat until combined and beginning to boil, about 2 minutes. Remove Stir in brown sugar, egg, lemon juice, and lemon zest until well blended. and stir in the brown sugar, egg, lemon juice and lemon zest. Whisk flour, baking soda, cinnamon, cloves, allspice, and nutmeg together in a large bowl until evenly combined. Add molasses mixture to dry ingredients and stir until dough forms. Mix in citron and hazelnuts. Cover dough and refrigerate until firm, at least 8 hours to overnight.
  2. 2 Preheat the oven to 350 degrees F (175 degrees C). Grease baking sheets or line with parchment paper. Roll out dough on a lightly floured surface to 1/4-inch thickness. Cut into small rectangles and place 1 inch apart on prepared baking sheets.
  3. 3 Bake in the preheated oven, until no imprint remains when touched lightly, about 10 to 12 minutes. Brush hot cookies with icing and transfer immediately to wire racks to cool completely. Store in an airtight container with a piece of apple or orange for 2 to 3 days to soften and develop flavor.
  4. 4 To make the icing: Combine the sugar and water in a small saucepan. Heat to between 234 and 240 degrees F (112 to 116 degrees C), or until a small amount of syrup dropped into cold water forms a soft ball that flattens when removed from the water and placed on a flat surface. Remove from heat and stir in the confectioners' sugar. If icing becomes grainy, reheat gently with a little water until crystals dissolve.

By Debi

Best Christmas Fruitcake
Dessert European

Best Christmas Fruitcake

4.8

Prep
35 min
Cook
40 min
Total
1525 min

Instructions

  1. 1 Gather all ingredients.
  2. 2 Soak the fruit: Place cranberries, currants, cherries, mango, and citron into a medium bowl and stir to combine. Pour in rum and mix again. Cover tightly, and store at room temperature for at least 24 hours.
  3. 3 When ready to make the fruitcake, preheat the oven to 325 degrees F (165 degrees C). Cut a 6-inch circle of parchment paper. Spray a 6x3-inch round pan with cooking spray. Place the parchment circle in the bottom of the pan, and spray it with cooking spray.
  4. 4 Beat butter and brown sugar in a large bowl until light and creamy, about 3 minutes. Beat in egg until incorporated.
  5. 5 Whisk flour, salt, cinnamon, and baking soda together in a large bowl; set aside. Stir molasses and milk together in a separate bowl until well combined. Add flour mixture to butter mixture in 3 batches, alternating with molasses and milk mixture, beating batter briefly after each addition.
  6. 6 Stir in soaked fruit and pecans. Scrape batter into the prepared pan and smooth out the top.
  7. 7 Bake in the preheated oven until a toothpick inserted in the center comes out clean, 40 to 45 minutes.
  8. 8 While the fruitcake is baking, cut one piece parchment paper and one piece cheesecloth, each large enough to wrap around the cake.
  9. 9 Remove fruitcake from the oven and cool in the pan for 10 minutes, then drizzle 2 tablespoons rum over top.
  10. 10 Moisten the cheesecloth with 1 tablespoon rum. Place it on top of the parchment paper, and unmold fruitcake onto it. Brush the top and sides of fruitcake with remaining 3 tablespoons rum.
  11. 11 Wrap the cheesecloth closely to the surface of the cake, then wrap with the parchment paper.
  12. 12 Transfer the wrapped fruitcake to airtight container or tin. Seal the container and let age at room temperature for at least 10 weeks (if possible) before serving.
  13. 13 Enjoy!

By Karen Uffelman

Christmas Cake
Dessert European

Christmas Cake

4.8

Prep
30 min
Cook
180 min
Total
330 min

Instructions

  1. 1 Gather all ingredients.
  2. 2 Combine candied cherries, citrus peel, and almonds in a medium bowl; add raisins, currants, and dates. Pour in brandy; stir to combine. Cover and let sit for 2 hours to overnight.
  3. 3 When ready to bake, preheat the oven to 275 degrees F (135 degrees C). Grease a deep 8-inch fruitcake pan, line it with parchment paper, and grease again.
  4. 4 Toss brandy-soaked fruit with ½ cup flour in a bowl.
  5. 5 Whisk remaining 2 cups flour, cloves, allspice, cinnamon, baking soda, and salt together in a medium bowl.
  6. 6 Stir molasses and apple juice together in a separate bowl until combined.
  7. 7 Beat butter in a large bowl until light and fluffy; gradually blend in brown sugar and eggs.
  8. 8 Add flour mixture in 4 batches, alternating with molasses mixture.
  9. 9 Fold in floured fruit. Transfer batter to the prepared pan.
  10. 10 Bake in the preheated oven until a toothpick inserted into center of the cake comes out clean, 3 to 3 ½ hours.
  11. 11 Remove cake from the pan; peel off parchment paper. Cool cake completely.

By Carol

Mini Christmas Cakes
Dessert European

Mini Christmas Cakes

Prep
30 min
Cook
90 min
Total
1110 min

Instructions

  1. 1 To make the cakes: Combine currants, raisins, sultana raisins, and candied cherries in a plastic container with a lid. Pour brandy over dried fruit; stir in orange and lemon zest. Close the container and let fruit soak, stirring or shaking every few hours, overnight or up to 3 days.
  2. 2 Preheat the oven to 275 degrees F (135 degrees C). Line a baking sheet with 24 silicone cupcake liners or ramekins.
  3. 3 Combine 1 cup plus 2 tablespoons butter and 1 cup plus 2 tablespoons brown sugar in a bowl; beat with an electric mixer until well combined. Mix in eggs and molasses until well combined. Stir in chopped almonds, both flours, and mixed spice until well combined. Fold in ground almonds and soaked fruit. Spoon mixture into the prepared liners.
  4. 4 Bake in the center of the preheated oven until a toothpick inserted in the center comes out clean, about 1 ½ hours. Remove from the oven and let cool to room temperature, 30 to 45 minutes.
  5. 5 When ready to decorate, heat jam in the microwave until soft and warm. Brush onto each cake.
  6. 6 Roll out marzipan between two sheets of plastic wrap. Cut out 24 circles the same diameter as the top of each cake; place one on top of each cake. Return to the airtight containers and let sit for 8 hours before continuing.
  7. 7 Roll out fondant between two sheets of plastic wrap. Cut out 24 circles the same diameter as the top of each cake. Place a cookie stencil on top of each circle, and paint in the stencil using a small brush and the food coloring. Place fondant circles on top of each cake.

By Allrecipes Member

Holiday Bourbon Fruitcake
Dessert European

Holiday Bourbon Fruitcake

4.8

Prep
90 min
Cook
210 min
Total
2460 min

Instructions

  1. 1 On the first day, combine candied orange peel, candied citron, candied pineapple, red and green candied cherries, currants, raisins, walnuts, and almonds. Combine orange juice and 2/3 cup bourbon; pour over fruit and nuts. Stir and then cover tightly. Let fruit marinate in a cool place for a full day, or at least 20 hours.
  2. 2 On the second day, line two 9x5-inch loaf pans with parchment paper or aluminum foil and grease the inside with cooking spray. Combine flour, cinnamon, nutmeg, cloves, allspice, ginger, cocoa, baking powder, and salt in a large bowl and stir with a whisk to blend.
  3. 3 In a separate large bowl, beat butter, brown sugar, and white sugar until light and fluffy using an electric mixer. Stir in egg yolks until blended and then mix in applesauce, 1/2 cup bourbon, and vanilla until fluffy. Continue stirring, and add flour mixture gradually until well combined. Add molasses and stir to combine. When batter is thoroughly mixed, gently mix in fruit and nut mixture with all of its juices.
  4. 4 In a separate bowl, whip egg whites with an electric mixer until they can hold a stiff peak. Fold egg whites into batter. Divide evenly between the prepared pans. Cover loosely with a towel and let batter stand 8 hours to overnight in a cool, dry place.
  5. 5 On the third day, preheat the oven to 250 degrees F (120 degrees C). Place a large baking pan on the bottom shelf and pour boiling water into it until almost full. Place a baking sheet on the center shelf and place fruit cakes on the baking sheet.
  6. 6 Bake for 2 1/2 hours in the preheated oven. Check water level and refill if needed. Cover cakes with a sheet of parchment paper, taking care not to let it touch the shelf. Continue to bake until a knife or toothpick inserted into the center comes out clean, about 1 hour more. Cool fruitcakes in the pans, and set over a wire rack. Once cool, remove cakes from the pans, and leave the parchment paper on. Sprinkle with more bourbon if desired and wrap in aluminum foil. Place in a tin or other sealed container and let sit 8 hours to overnight before serving.

By Cookin' Canuck

Old Fashioned Molasses Taffy
Dessert

Old Fashioned Molasses Taffy

4.3

Prep
20 min
Cook
10 min
Total
40 min

Instructions

  1. 1 Lightly grease a baking sheet. Bring the sugar, molasses, water, and vinegar to a boil in a saucepan over medium heat. Cook and stir until the sugar has reached the hard ball stage, 250 to 265 degrees F (121 to 129 degrees C), or until a small amount of syrup dropped into cold water forms a rigid ball.
  2. 2 Remove from the heat, and stir in the butter and baking soda. Pour the mixture onto the prepared baking sheet, and allow to cool until cool enough to handle, 10 to 15 minutes.
  3. 3 Once cool enough to handle, fold the taffy in half, then pull to double its original length. Continue folding and pulling until the taffy has turned golden brown, and is too stiff to pull anymore. Cut the taffy into bite sized pieces, and wrap in waxed paper. Store in an airtight container.

By TeriNewman

Molasses Snowballs
Dessert

Molasses Snowballs

4.5

Prep
Cook
Total

Instructions

  1. 1 Preheat oven to 325 degrees F (165 degrees C).
  2. 2 In a medium bowl, cream the shortening, molasses and vanilla until smooth. Stir in the flour and walnuts. Roll dough into 1 inch balls and place them about 2 inches apart on an unprepared cookie sheet.
  3. 3 Bake for 20 minutes in the preheated oven. Roll cookies in confectioners' sugar when cool.

By Crystal

Bacon Caramel
Dessert

Bacon Caramel

1.0

Prep
10 min
Cook
25 min
Total
102 min

Instructions

  1. 1 Combine water and sugar in a small saucepan over medium heat to make simple syrup. Bring to a boil and cook until sugar is dissolved, about 5 minutes. Remove from heat and cool slightly, 7 to 10 minutes.
  2. 2 Combine simple syrup, bacon fat, molasses, and red pepper flakes in a small saucepan. Bring to a gentle boil, stirring frequently, until a thick syrup forms, 10 to 15 minutes. Pour syrup into a freezer-safe container.
  3. 3 Freeze until syrup sets, 1 to 2 hours. Slice into individual caramels and wrap in waxed paper.

By Amy Turner

Christmas Molasses and Ginger Cookies
Dessert

Christmas Molasses and Ginger Cookies

3.8

Prep
20 min
Cook
10 min
Total
120 min

Instructions

  1. 1 Beat molasses, brown sugar, and butter together in a bowl until smooth. Mix flour, eggs, cinnamon, baking soda, ginger, and salt into molasses mixture until incorporated. Cover bowl with plastic wrap and refrigerate for 1 hour.
  2. 2 Preheat oven to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper. Heavily flour a cloth-covered work surface.
  3. 3 Roll dough on the floured cloth into 1/4-inch thick cookies; cut with cookie cutters if desired. Arrange cookies 1-inch apart on the prepared baking sheet.
  4. 4 Bake in the preheated oven until cookies are firm to the touch, about 8 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.

By puzzleperson

Molasses Crumb Cake
Dessert

Molasses Crumb Cake

4.3

Prep
15 min
Cook
50 min
Total
65 min

Instructions

  1. 1 Preheat oven to 325 degrees F (165 degrees C). Grease a 9x13-inch baking dish.
  2. 2 Mix flour, sugar, and butter together in a large bowl until large crumbs form. Separate 2 cups of the flour mixture into another bowl and set aside.
  3. 3 Stir boiling water, molasses, and baking soda together in a third bowl until baking soda dissolves; pour into the flour mixture in the large bowl and stir until smooth. Pour the batter into the prepared baking dish. Sprinkle the reserved flour mixture over the top of the batter.
  4. 4 Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 50 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.

By Pam Eisenreich

Molasses Cookies I
Dessert

Molasses Cookies I

3.8

Prep
Cook
Total

Instructions

  1. 1 Preheat oven to 350 degrees F (180 degrees C).
  2. 2 Mix ingredients in order given, by hand (mixers ruin this recipe!). Mix in baking soda dissolved in water. Add the flour last.
  3. 3 Lightly flour board, and add flour as needed to keep dough from being really sticky. Roll out thin and cut into any shapes you want.
  4. 4 Bake 10 to 12 minutes.

By Kristen Pontier

Favorite Popcorn Balls
Dessert

Favorite Popcorn Balls

4.2

Prep
Cook
Total

Instructions

  1. 1 Add 1 tablespoon of the oil to a 4 quart saucepan, and heat over high heat. When oil is hot, add 1/2 cup of popping corn. Keep pan moving constantly. When corn stops popping, remove from heat. Repeat until all corn has been popped. Place popped corn into a buttered bowl.
  2. 2 In 2 quart saucepan, melt butter. Stir in sugar, molasses, and salt. Insert a candy thermometer in saucepan and boil sugar mixture on medium heat until the thermometer reads 260 degrees F(126 degrees C).
  3. 3 Pour syrup over corn, while stirring popcorn thoroughly. Butter hands lightly. Shape popcorn into 12 to 14 balls.

By Hannah

Chocolate Peanut Butter Chews
Dessert

Chocolate Peanut Butter Chews

4.0

Prep
15 min
Cook
Total
45 min

Instructions

  1. 1 In a large saucepan over medium heat, combine the honey, molasses and peanut butter. Bring to a boil, then remove from heat and stir in the chocolate chips and marshmallows until melted. Mix in the rice cereal and peanuts. Pat firmly into a greased 9x9 inch baking dish. Cool and cut into bars.

By Shirley

Dark Chocolate Molasses Cookies
Dessert

Dark Chocolate Molasses Cookies

4.0

Prep
10 min
Cook
10 min
Total
20 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C).
  2. 2 Beat butter, molasses, cocoa, 1/3 cup sugar, baking soda, cinnamon, vanilla extract, and salt together in a large bowl until well blended. Beat in flour on low speed just until blended; dough will be firm.
  3. 3 Form into 1-inch balls; roll in 1/4 cup sugar. Place 1 inch apart on ungreased cookie sheets.
  4. 4 Bake in the preheated oven until puffy and cracked on top, 8 to 9 minutes. Cool on the cookie sheets for 1 minute before removing to a wire rack to cool completely.

By Jocelyn Marks

Buttermilk Pie with Molasses
Dessert

Buttermilk Pie with Molasses

4.4

Prep
15 min
Cook
50 min
Total
125 min

Instructions

  1. 1 In a large bowl, cream butter until light and fluffy. Gradually add sugar, and beat well. Beat in the eggs. Add flour, buttermilk, and vanilla; beat until smooth
  2. 2 Pour filling into pie shell, and bake at 400 degrees F (205 degrees C) for 5 minutes. Reduce heat to 350 degrees F (175 degrees C); bake for an additional 45 minutes, or until set.
  3. 3 Cool at room temperature, then chill. When serving, drizzle individual servings of pie with molasses for that unbeatable combination of flavors!

By Esther Nelson

Grandma's Gingersnaps
Dessert

Grandma's Gingersnaps

4.7

Prep
15 min
Cook
10 min
Total
30 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C).
  2. 2 Cream together 1 cup sugar and margarine until smooth. Beat in egg and molasses until well blended. Combine flour, baking soda, ginger, cinnamon, and salt; stir into molasses mixture to form a dough.
  3. 3 Roll dough into 1-inch balls and roll the balls in remaining 1/2 cup sugar. Place cookies 2 inches apart onto ungreased cookie sheets.
  4. 4 Bake in the preheated oven for 8 to 10 minutes. Allow cookies to cool on the baking sheet for 5 minutes before removing to a wire rack to cool completely.

By Ruthann

Crispy Gingersnaps
Dessert

Crispy Gingersnaps

4.6

Prep
10 min
Cook
12 min
Total
22 min

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.
  2. 2 In a large bowl, cream the shortening and sugar. Add the egg and beat until light and fluffy, then stir in the molasses. In a separate bowl, mix together the flour, baking soda, salt, ginger and cinnamon. Add to the egg mixture and stir until well blended. Roll bits of dough into 1 inch balls. Dip each ball in sugar and place on cookie sheet, sugared side up about 2 inches apart.
  3. 3 Bake for 10 to 12 minutes, until cookies have spread and tops have cracked. Let cool on wire rack.

By Larry Goldsmith

Heather's Gingerbread Cookies
Dessert

Heather's Gingerbread Cookies

3.9

Prep
Cook
Total

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C). Lightly grease one cookie sheet.
  2. 2 Mix together the molasses, brown sugar, water and shortening.
  3. 3 Sift together the flour, baking soda, salt, allspice, ginger, cloves and cinnamon. Add to sugar mixture and mix well. Cover and refrigerate for 2 hours.
  4. 4 Roll dough 1/4 inch thick on floured board. Cut with floured gingerbread cutter. Place about 2 inches apart on cookie sheet. Bake for 10-12 minutes. Cool and decorate with frosting.

By Heather

Molasses Sugar Cookies
Dessert

Molasses Sugar Cookies

4.8

Prep
25 min
Cook
15 min
Total
220 min

Instructions

  1. 1 Melt the shortening in a large pan on the stove, and cool.
  2. 2 Add sugar, eggs, and molasses, beat well.
  3. 3 In a separate bowl, sift dry ingredients together and add to the pan. Mix well and chill 3 hours or overnight.
  4. 4 Form into walnut-size balls. Roll in granulated sugar. Place on greased cookie sheet about 2 inches apart.
  5. 5 Bake at 375 degrees F (190 degrees C) for 8-10 minutes.
  6. 6 Store in an airtight container to keep from getting overly crisp. If they do lose their softness, an easy way to restore it is to place one slice of fresh bread in the container with the cookies for a couple of hours or overnight and they will be soft again!

By Karin Christian