Of course since this is my blog I’m greedy and always list my own cookies as the 1st one in my virtual cookie swap. This recipe for a Warm Molasses Cookie came from my mother – she’s been using it since before I was born. It makes the tastiest gingerbread. Happy Baking, I hope you enjoy this as much as my family.

Be sure to read below for Day 2 Virtual Cookie Swap Link Party 2017

WARM MOLASSES COOKIE

2 ½ cups all purpose flour (do not use quick rise)
1 tsp. cinnamon
½ tsp. nutmeg
¼ tsp. ground allspice
1 tbsp. ginger
½ tsp. salt
¼ cup sugar
1/3 cup dark un-sulfured molasses
½ cup dairy free margarine
1/3 cup packed brown sugar
1/2 tsp. baking soda
1 egg (beaten)

Sift flour, spices, salt and white sugar together
Heat molasses to boiling point and remove from heat
Add dairy free margarine and brown sugar
Stir until butter melts
Add baking soda and stir well
Pour over flour-spice mixture, stirring well
Add egg and knead until dough holds together
Chill slightly (it’s okay to leave it over night, but put it in a sealed Tupperware type container so the dough does not dry out)
Roll dough to desired thickness and cut with your favorite cookie cutters
Place cookies 2 inches apart on lightly floured pan, bake 8-10 minutes at 350’F
Remove cookies from pan as soon as baked
Let cool before icing – can also be eaten without icing
Yield –  depends on the size of your cookie cutter(s)!

Warm Molasses Cookies: VIRTUAL COOKIE SWAP

Heather Thomas, sloCooking

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Ingredients

  

• 2 ½ cups all purpose flour do not use quick rise
• 1 tsp. cinnamon
• ½ tsp. nutmeg
• ¼ tsp. ground allspice
• 1 tbsp. ginger
• ½ tsp. salt
• ¼ cup sugar
• 1/3 cup dark un-sulfured molasses
• ½ cup dairy free margarine
• 1/3 cup packed brown sugar
• 1/2 tsp. baking soda
• 1 egg beaten

Instructions

 

• Sift flour, spices, salt and white sugar together
• Heat molasses to boiling point and remove from heat
• Add dairy free margarine and brown sugar
• Stir until butter melts
• Add baking soda and stir well
• Pour over flour-spice mixture, stirring well
• Add egg and knead until dough holds together
• Chill slightly (it's okay to leave it over night, but put it in a sealed Tupperware type container so the dough does not dry out)
• Roll dough to desired thickness and cut with your favorite cookie cutters
• Place cookies 2 inches apart on lightly floured pan, bake 8-10 minutes at 350'F
• Remove cookies from pan as soon as baked
• Let cool before icing - can also be eaten without icing
• Yield – depends on the size of your cookie cutter(s)!

Now for your cooking delight here is DAY 2 of my VIRTUAL COOKIE SWAP LINK PARTY

 Snowball Coconut Cookies (Art From My Table)

Sweet Hawaii Coffee Cookie (Family Friends Food)

Eggnog Madeleine (My Kitchen Love)

Chewy Mandarin Orange Cookie (HWC Magazine)

Cherry Christmas Cookie (Platter Talk)

Sicilian Fig Cookie (Zag Left)

Orange Cardamom Snowflake Cookie (Blossom to Stem)

Maraschino Cherry Cookie (Thrifty Jinxy)

Eggnog Snickerdoodle (Lito Supply Co)

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Copyright 2017 by Heather Thomas, sloCooking.net. All rights reserved.