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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

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

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

Gingerbread I
Dessert

Gingerbread I

4.5

Prep
Cook
Total

Instructions

  1. 1 Preheat oven to 350 degrees (175 degrees C). Grease and lightly flour one 8 inch square baking pan.
  2. 2 Cream shortening and sugar until light. Add the egg and molasses and beat thoroughly.
  3. 3 Sift together the flour, salt, baking soda, ground ginger, and ground cinnamon.
  4. 4 Bring water to a boil and add alternately with flour mixture to the creamed mixture, beating well after each addition. Pour batter into prepared pan.
  5. 5 Bake at 350 degrees F (175 degrees C) for 35 to 40 minutes. Serve warm and enjoy.

By Kathleen Dickerson

Amazing Ginger Snaps
Dessert

Amazing Ginger Snaps

4.4

Prep
10 min
Cook
10 min
Total
90 min

Instructions

  1. 1 Mix flour, 1 cup sugar, canola oil, molasses, egg, baking soda, cinnamon, ginger, and salt in a bowl. Refrigerate dough for 1 hour.
  2. 2 Preheat oven to 350 degrees F (175 degrees C). Pour 1/4 cup sugar into a bowl.
  3. 3 Roll dough into 1-inch balls and coat each ball in sugar. Flatten each coated ball onto a baking sheet.
  4. 4 Bake in the preheated oven until edges begin to harden, 7 to 8 minutes. Cool on the pan for 10 minutes before removing to cool completely on a wire rack.

By Jennifer Mazorra Salamy

Cat Poop Cookies II
Dessert

Cat Poop Cookies II

3.4

Prep
Cook
Total

Instructions

  1. 1 In a medium bowl, Microwave the honey until it bubbles. This may take up to 1 minute. Stir in the molasses, butter and egg. Beat until smooth. Stir in the flour, cinnamon, ginger, and cloves until combined. Then add the dramatic additions of your choice such as coconut, ramen, chocolate chips, or peanuts. Chill dough until firm.
  2. 2 Preheat oven to 350 degrees F (175 degrees C). Roll dough into logs about 3/4 inch in diameter. Cut into pieces the approximate length of cat poop. Roll pieces in the cereal, place on an unprepared cookie sheet, and bake for 10 to 15 minutes in the preheated oven.
  3. 3 Serve the cookies in a disposable cat litter box, on a bed of cereal, with a brand new litterbox scoop. Add plastic flies, and dip the litter scoop in chocolate for added fun.

By Jackie

Old Fashioned Molasses Cookies
Dessert

Old Fashioned Molasses Cookies

3.6

Prep
15 min
Cook
8 min
Total
90 min

Instructions

  1. 1 In a large bowl, cream together the sugar and shortening until smooth. Stir in the molasses and vanilla. Combine the flour, cinnamon, baking soda and salt; stir into the mixture alternately with the sour milk. Cover the dough and chill for at least one hour.
  2. 2 Preheat the oven to 375 degrees F (190 degrees C).Grease cookie sheets. On a lightly floured surface, roll out about 1/3 of the dough to 1/4 inch in thickness. Cut into circles about 3 inches in diameter using a cookie cutter or drinking glass. Place cookies 2 inches apart onto the prepared cookies sheets. Place a raisin onto the center of each cookie.
  3. 3 Bake for 8 to 10 minutes in the preheated oven, or until lightly browned. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.

By B M Schumaker

Gingersnap Strips
Dessert

Gingersnap Strips

4.6

Prep
20 min
Cook
12 min
Total
32 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C). Line two cookie sheets with parchment paper, or you may use ungreased cookie sheets.
  2. 2 In a medium bowl, cream together the shortening and sugar until smooth. Beat in the egg and molasses. Combine the flour, baking soda, salt, cinnamon, ginger and cloves; stir into the batter until it forms a dough. The dough may seem a bit crumbly, but that is ok. Keep mixing and it will come together.
  3. 3 Remove dough from the bowl, and knead for a few turns. Pat out into a square, and divide into 6 equal pieces. Roll each piece out into a 12 inch long log. Place 3 logs onto each cookie sheet. Wet the tops of the logs with a little bit of water using your fingertips, then sprinkle with sugar.
  4. 4 Bake for 10 to 12 minutes in the preheated oven. Allow the cookies to cool for a couple of minutes, then slice the bars diagonally into 1 inch pieces using a knife or pizza cutter. Remove from cookie sheets to cool on wire racks. When completely cool, store in an airtight container at room temperature.

By KOKO4

Molasses Sugar Cookies I
Dessert

Molasses Sugar Cookies I

4.8

Prep
Cook
Total

Instructions

  1. 1 Cream together until light and fluffy butter flavored shortening and brown sugar. Add egg and molasses and beat well. Sift together flour, salt, baking soda, cinnamon, ground cloves and ginger. Add to creamed mixture and mix well.
  2. 2 Chill at least 1 hour or overnight.
  3. 3 Preheat oven to 375 degrees F (190 degrees C).
  4. 4 Roll into 1-inch balls, roll in sugar. Place balls 2 inches apart on ungreased cookie sheet. Bake for 10 minutes. Cool slightly before removing from pan.

By Tiffany Rogers

Oma's Ginger Cookies
Dessert

Oma's Ginger Cookies

5.0

Prep
10 min
Cook
15 min
Total
25 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease 2 cookie sheets.
  2. 2 Beat 1 cup sugar, butter, molasses, and egg together in a mixing bowl using an electric mixer.
  3. 3 Sift flour, baking soda, ginger, 1 teaspoon cinnamon, cloves, salt, and nutmeg together in a bowl. Beat into butter mixture until combined.
  4. 4 Combine 1/8 cup sugar and 1/2 teaspoon cinnamon in a shallow bowl. Roll cookie dough into 1-inch balls. Roll cookies in the sugar-cinnamon mixture to coat. Place on the prepared cookie sheet.
  5. 5 Bake in the preheated oven until golden and edges are set, about 11 minutes. Remove from the oven and let cool at least 5 minutes before serving or storing.

By Abby Cobb

Ginger Bars
Dessert

Ginger Bars

4.4

Prep
15 min
Cook
25 min
Total
60 min

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking pan.
  2. 2 Mash the brown sugar, butter, and molasses together in a bowl with a spoon until the mixture is creamy and thoroughly combined. Mix in the ginger, eggs, and vanilla extract. In a separate bowl, combine the all-purpose flour, whole wheat flour, baking powder, baking soda, and salt. Stir 1/4 of flour mixture into the butter mixture at a time, incorporating each addition before adding the next. Pour the batter into the prepared baking pan.
  3. 3 Bake in the preheated oven until a toothpick inserted into the center comes out clean, 25 to 30 minutes. Let cool before cutting.

By Jozi

Grammy Burnham's Molasses Cookies
Dessert

Grammy Burnham's Molasses Cookies

4.6

Prep
15 min
Cook
15 min
Total
45 min

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease baking sheets.
  2. 2 In a large bowl, cream together shortening and sugar until smooth. Beat in the eggs one at a time, then stir in the molasses. Combine the flour, baking soda, cinnamon, allspice, and ginger; blend into the molasses mixture. Stir in raisins. Drop dough by tablespoonfuls onto prepared baking sheets.
  3. 3 Bake for 12 to 15 minutes in preheated oven, or until the center is set. Cool on wire racks.

By Hazel Fritz

Applesauce Cake III
Dessert

Applesauce Cake III

4.6

Prep
Cook
Total

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease and flour tube pan.
  2. 2 In a medium bowl, sift together the flour, baking soda, cinnamon, cloves and salt. Set aside.
  3. 3 In a large bowl, cream the sugar and shortening until fluffy. Add applesauce and molasses and mix in.
  4. 4 Gradually add the flour mixture and beat well to moisten. Fold in the raisins.
  5. 5 Pour into a prepared fluted or straight sided tube pan. Bake at 350 degrees F (175 degrees C) for 45 minutes, or until toothpick inserted into the middle of cake comes out clean. Cake will not rise to top of pan. Cool for 10 minutes and remove from pan and cool on wire rack.

By sharon

Gingersnap Cookies
Dessert

Gingersnap Cookies

4.6

Prep
15 min
Cook
15 min
Total
30 min

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C).
  2. 2 Beat butter and 1 cup sugar together with an electric mixer in a large bowl until creamy. Add egg and beat until smooth. Stir molasses into the butter mixture until completely integrated.
  3. 3 Sift flour, baking soda, ginger, cinnamon, salt, and cloves together in a separate bowl; add to the butter mixture and mix until you have a dough. Divide and shape the dough into 36 balls.
  4. 4 Put 1/2 cup sugar in a wide, shallow bowl. Roll dough balls in sugar to coat and arrange onto a baking sheet.
  5. 5 Bake in preheated oven until beginning to crisp around the edges, 13 to 15 minutes.

By Allrecipes Member

Gluten-Free Gingersnaps
Dessert

Gluten-Free Gingersnaps

3.6

Prep
20 min
Cook
15 min
Total
40 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C). Line cookie sheets with parchment paper.
  2. 2 Beat 1 cup sugar and margarine together in a medium bowl until creamy. Beat in egg and molasses until well blended.
  3. 3 Combine oat flour, ginger, baking powder, cinnamon, salt, and cardamom in another bowl; stir into the molasses mixture to form a dough.
  4. 4 Roll dough into 1-inch balls and rolls in the remaining 1/2 cup sugar. Place cookies 2 inches apart on the prepared cookie sheets.
  5. 5 Bake in the preheated oven until tops are slightly cracked, 15 to 18 minutes. Let cookies cool for 5 minutes before removing to a wire rack to cool completely.

By Cameron Houser

Gluten-Free Vegan Gingerbread Cookies
Dessert

Gluten-Free Vegan Gingerbread Cookies

3.0

Prep
10 min
Cook
8 min
Total
58 min

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C). Line 2 baking sheets with parchment paper.
  2. 2 Combine almond flour, arrowroot, ginger, salt, cinnamon, and baking soda in a bowl. Add melted coconut oil, brown sugar, and molasses; mix well until a soft, sticky dough is formed. Wrap in plastic wrap and chill in the freezer for 40 minutes.
  3. 3 Roll out dough on a work surface dusted with arrowroot to 1/4 to 1/2-inch thickness. Dip cookie cutter in arrowroot, cut out cookies, and place on the prepared baking sheets.
  4. 4 Bake in the preheated oven until lightly golden, 8 to 10 minutes.

By Fioa

Ginger Cream Cookies
Dessert

Ginger Cream Cookies

4.0

Prep
Cook
Total

Instructions

  1. 1 Cream the shortening, sugar, egg, molasses and water. Mix in the flour, salt, ginger, nutmeg, cloves and cinnamon. Cover and chill for 1 hour.
  2. 2 Preheat oven to 400 degrees F (205 degrees C).
  3. 3 Drop teaspoonfuls of dough onto ungreased cookie sheets about 2 inches apart. Bake for about 8 minutes.

By Jeannie Green