Time 30m Yield 36-48 cookies Number Of Ingredients 7 Steps:
Preheat oven to 375 degrees F. Bring the butter to room temperature so that it is soft. Cream the butter with the brown sugar. Stir in the molasses. Add the egg. Measure out the flour and add to the butter/molasses mixture. Stir until partially blended. Add the milk and blend well. Drop by teaspoonfuls onto a lightly greased baking sheet. Bake 10 min. or until set in the center (no imprint remains when lighty touched with a finger).
Time 25m Yield 4 dozen. Number Of Ingredients 12 Steps:
In a large bowl, cream butter and sugar until light and fluffy. Beat in egg. Combine molasses and buttermilk. Combine the dry ingredients; gradually add to creamed mixture alternately with molasses mixture, beating well after each addition. Stir in raisins and chocolate chips., Drop by tablespoonfuls 2 in. apart onto greased baking sheets. Bake at 350° for 10-12 minutes or until set. Cool for 2 minutes before removing to a wire rack.
Yield 30 Number Of Ingredients 13 Steps:
Preheat oven to 375 degrees F (190 degrees C). Lightly grease a couple of cookie sheets. In a large bowl, cream together the sugar and lard. Gradually mix in the egg, and molasses. Sift together the flour, baking soda, ginger, dry mustard, instant coffee, and cloves; stir this into the creamed mixture alternately with the milk. Drop cookie dough by heaping teaspoonfuls onto the prepared cookie sheets. Press a raisin or maraschino cherry into the center of each one. Bake for 15 minutes in the preheated oven. Remove from baking sheets to cool on wire racks.
Time 25m Yield 36 Number Of Ingredients 8 Steps:
In a large bowl, cream together the butter, brown sugar and egg until well blended. Stir in the molasses. Combine the flour, baking soda, cinnamon and ginger; stir into the molasses mixture. Cover the dough and chill for at least 1 hour. Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets. Roll the dough into walnut sized balls. Place the cookies 2 inches apart onto the prepared cookie sheet. Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.
More about “soft molasses jumbles recipes”
Time 35m Yield 3-1/2 dozen. Number Of Ingredients 11 Steps:
In a large bowl, cream shortening and sugar. Beat in molasses and eggs. Combine the flour, baking soda, cinnamon, salt, cloves and ginger; gradually add to creamed mixture. Cover and refrigerate for 1-2 hours. , Shape 1/4 cupfuls of dough into balls; roll in sugar. Place four cookies on a greased baking sheet at a time. Bake at 350° for 18-20 minutes or until edges are set. Remove to wire racks to cool.
