When it comes to traditional Amish baking, molasses cookies are a favorite. These cookies are soft and chewy, and have a rich, spiced flavor that’s perfect for any occasion. If you’ve never tried Amish molasses cookies before, you’re in for a treat. In this blog, I will share with you the Amish molasses cookies recipe that is extremely delicious.
Amish molasses cookies are a versatile treat that can be enjoyed in many ways. They’re perfect for snacking on their own, but they also make a great accompaniment to a cup of coffee or tea. You can also crumble them up and use them as a topping for ice cream or yogurt. If you’re feeling creative, you can even use them as a base for a pie crust or a cheesecake.
How To Make Amish Molasses Cookies
One of the things that make Amish molasses cookies unique is their texture. They are soft and chewy, with a slight crunch on the outside. The combination of molasses, spices, and brown sugar creates a rich, complex flavor that’s hard to resist. Unlike some other cookies, Amish molasses cookies don’t have a strong buttery flavor, which makes them a great option for those who are looking for a less sweet, more spiced cookie.
Ingredients To Make Amish Molasses Cookies
- sugar 2 cup
- shortening 1 cup
- beaten 2 eggs
- dark Molasses 1 cup
- vanilla extract 1 teaspoon
- flour 6 cup
- baking soda 3 teaspoon
- salt 1 teaspoon
- cinnamon 3 teaspoon
- ground ginger 2 teaspoon
- butter milk 2 cup
- raisins 1 cup
Step By Step Instructions To Make Amish Molasses Cookies
Step1
Preheat the oven to 375 degrees Fahrenheit and line a cookie sheet with baking paper.
Step2
In a large bowl, cream together the sugar and shortening until light and fluffy. Add the beaten eggs, vanilla extract, and molasses, mixing until fully combined.
Step3
In a separate large bowl, whisk together the ginger, cinnamon, salt, baking soda, and flour until well blended.
Step4
Gradually mix the dry ingredients into the egg mixture, alternating with buttermilk, until fully combined. Stir in the raisins until incorporated.
Step5
Using a cookie scoop or tablespoon, scoop out the dough and roll into balls. Place the balls onto the lined cookie sheet, leaving ample space between each ball.
Step6
Bake in the preheated oven for 15 minutes or until the cookies spring back when pressed lightly.
Step7
Remove the cookies from the oven and allow them to cool slightly on the baking sheet before transferring them to a wire rack to cool completely. Serve and enjoy!
FAQs:
Q: Can I make Amish Molasses Cookies without molasses?
A: No, molasses is a critical ingredient in Amish Molasses Cookies. It provides the unique flavor and texture that make these cookies so special.
Q: Can I freeze Amish Molasses Cookies?
A: Yes, Amish Molasses Cookies freeze well. Allow them to cool completely before placing them in an airtight container or freezer bag.
Q: How long do Amish Molasses Cookies last?
A: Amish Molasses Cookies can last up to a week if stored in an airtight container at room temperature.
Q: Can I use margarine instead of butter?
A: While margarine can be substituted for butter in many recipes, it is not recommended for Amish Molasses Cookies. Butter provides a richer flavor and texture that is essential for this recipe.
Tips And Tricks:
- Be sure to use dark molasses for a richer flavor.
- Creaming the sugar and shortening together well is key to achieving a light and fluffy cookie texture.
- When mixing the dry ingredients into the egg mixture, alternate between the flour mixture and buttermilk to create a smooth, consistent dough.
- Use a cookie scoop or tablespoon to ensure uniform cookie size for even baking.
- Don’t overbake the cookies – they should be slightly soft and chewy in the center.
- Allow the cookies to cool slightly on the baking sheet before transferring them to a wire rack to cool completely. This will prevent them from breaking apart when you remove them from the sheet.
- These cookies are perfect for gift-giving or as a dessert for special occasions. Store in an airtight container for up to a week to keep them fresh.
More Amazing Recipes
- Paula Deen Pimento Cheese Recipe
- Ina Garten Shortbread Cookies Recipe
- Claim Jumper Motherlode Cake Recipe
- Penn Station Cookie recipe
Conclusions
In conclusion, Amish molasses cookies are a delicious and unique treat that can be enjoyed in a variety of ways. With their soft and chewy texture, complex flavor, and subtle spiciness, they are sure to satisfy any sweet tooth. Making these cookies is easy with the step-by-step instructions provided, and the recipe is versatile enough to allow for creative variations.
Whether you’re snacking on them alone or using them as a base for a pie crust, Amish molasses cookies are a must-try for any baking enthusiast. So go ahead and whip up a batch today, and enjoy the comforting taste of traditional Amish baking!
Amish Molasses Cookies Recipe
Ingredients
- 2 cup sugar
- 1 cup shortening
- 2 eggs beaten
- 1 cup dark Molasses
- 1 teaspoon vanilla extract
- 6 cup flour
- 3 teaspoon baking soda
- 1 teaspoon salt
- 3 teaspoon cinnamon
- 2 teaspoon ground ginger
- 2 cup butter milk
- 1 cup raisins
Instructions
- Preheat the oven to 375 degrees Fahrenheit and line a cookie sheet with baking paper.
- In a large bowl, cream together the sugar and shortening until light and fluffy. Add the beaten eggs, vanilla extract, and molasses, mixing until fully combined.
- In a separate large bowl, whisk together the ginger, cinnamon, salt, baking soda, and flour until well blended.
- Gradually mix the dry ingredients into the egg mixture, alternating with buttermilk, until fully combined. Stir in the raisins until incorporated.
- Using a cookie scoop or tablespoon, scoop out the dough and roll into balls. Place the balls onto the lined cookie sheet, leaving ample space between each ball.
- Bake in the preheated oven for 15 minutes or until the cookies spring back when pressed lightly.
- Remove the cookies from the oven and allow them to cool slightly on the baking sheet before transferring them to a wire rack to cool completely. Serve and enjoy!
Notes
- Be sure to use dark molasses for a richer flavor.
- Creaming the sugar and shortening together well is key to achieving a light and fluffy cookie texture.
- When mixing the dry ingredients into the egg mixture, alternate between the flour mixture and buttermilk to create a smooth, consistent dough.
- Use a cookie scoop or tablespoon to ensure uniform cookie size for even baking.
- Don’t overbake the cookies – they should be slightly soft and chewy in the center.
- Allow the cookies to cool slightly on the baking sheet before transferring them to a wire rack to cool completely. This will prevent them from breaking apart when you remove them from the sheet.
- These cookies are perfect for gift-giving or as a dessert for special occasions. Store in an airtight container for up to a week to keep them fresh.
