Molasses Creams Recipe
- 1-1/2 cups butter or margarine, softened
- 2 cups sugar
- 2 eggs, lightly beaten
- 1/2 cup light molasses
- 4 cups all-purpose flour
- 2 teaspoons baking soda
- 1 teaspoon ground cinnamon
- 3/4 teaspoon ground ginger
- 1/2 teaspoon ground cloves
- 1-1/2 cups confectioners' sugar
- 3 tablespoons butter or margarine, softened
- 1 tablespoon vanilla extract
- 1 to 2 tablespoons milk
- 1. In a large mixing bowl, cream butter and sugar. Add eggs and molasses and mix thoroughly. Blend in dry ingredients. Roll into walnut-sized balls. Place on ungreased cookie sheets (do not flatten). Bake at 350° for 10-12 minutes or until done (centers will be slightly soft).
- 2. In a small mixing bowl, beat frosting ingredients until creamy. Frost cookies while warm. Yield: about 8 dozen.
2 each: 154 calories, 7g fat (4g saturated fat), 26mg cholesterol, 122mg sodium, 22g carbohydrate (14g sugars, 0 fiber), 1g protein.
Reviews for Molasses Creams
"Delicious. Nice and soft."
"These turned out perfect. Next time I would double the frosting."
"Love this recipe! Really easy, tastes delicious, makes a large quantity, and uses things that I always have on hand. I am going to make these again next week for a teacher appreciation lunch at my children's school. Really, really good!!!"
"We have Alumni Board meetings at my Alma Mater 4 times a year. One of the members brings an assortment of homemade cookies to every meeting and passes them around..we all look forward to "Dave's Cookies". He apparently also makes them daily for the Nursery and Christmas tree farm he owns. They are all delicious, but one caught my attention. I asked him for the recipe and he immediately produced the Molasses Creams recipe from the TOH magazine. I couldnt wait to get home to try them, and they are a favorite at my bakery!To PTuttle...I am sure your baking soda was probably the culprit. I've never had a problem making these. Also..ry using parchment paper on your cookie sheets..the cookies wont stick to it!"
"I had lots of problems with this recipe. The cookies didn't rise at all and spread out very wide and very flat. As a result they were rather difficult to remove from the ungreased cookie sheet. Since there is no baking powder in the recipe I'm wondering if my baking soda had been around too long and had lost its potency. The cookies still tasted good but they were more like a softer version of a gingersnap than I expected. Does anyone have any ideas about what went wrong?"