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Molasses Crinkle Cookies

December 6, 2012 1:01 pm · Posted by Lauren G

There's something so inviting about a spicy, chewy molasses cookie. They're extremely easy to make, store well and even freeze well so they're perfect for holiday gift giving. I'm sure I'll be making quite a few batches this season. Here we go...

  • 3/4 cup margerine (1 and a half sticks)
  • 1 cup white sugar
  • 1 egg
  • 1/4 cup molasses
  • 2 cups all-purpose flour
  • 2 tsp. baking soda
  • 1/2 tsp. salt
  • 1 tsp. ground cinnamon
  • 1/2 tsp. ground cloves
  • 1/2 tsp. ground ginger
  • 1/2 cup white sugar

  1. Cream the margarine and 1 cup sugar. Add egg and stir until smooth. Stir in the molasses.
  2. In a separate bowl, combine flour, baking soda, salt, cinnamon, cloves, and ginger.
  3. Gradually add dry ingredients into the molasses mixture.
  4. Cover and chill dough for 1 hour.
  5. Preheat oven to 375° F.
  6. Roll dough into tablespoon sized balls and roll them in remaning white sugar.
  7. Place cookies 2 inches apart onto ungreased baking sheet.
  8. Bake for 8-10 minutes or until tops are cracked.
  9. Cool on wire rack.

(Inspired by Allrecipes)

Filed under: Yum, cookies, dessert, recipe Tagged with: sugar cookie, Yum, molasses, dessert, cookies, recipe
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Candy Corn Sugar Cookies

October 30, 2012 1:52 pm · Posted by Lauren G

Oh man, I totally dropped the ball and was going to post this last Thursday. Oh well, tomorrow is Halloween so there's still time to make these! Plus, it's National Candy Corn Day so all the better to make these wonderful little sugar cookies. In retrospect, I would have added a little more dye to make the colors more vibrant, but they still turned out great.

2 Sticks Butter, softened
1 c. Sugar
1 Egg
2 T. Lemon Juice
2 t. Lemon Zest
1/8 t. Salt
3 c. Flour
1/2 t. Baking Soda
Red Food Dye
Yellow Food Dye

Combine butter and sugar in a large bowl; beat at medium speed until creamy.

Add egg, lemon juice, lemon zest, and salt. Continue beating until well mixed.

Add flour and baking soda, beat until well mixed. Divide dough into thirds.

Press one-third of the white dough evenly into the bottom of a loaf pan that you have lined with foil, wax, or parchment paper. (I actually don't have a loaf pan so I used a tupperware container that worked just fine.)

Place another one-third of the dough into a bowl and add yellow and red food dye to make orange (refer to the chart on the back of your box). Once it is mixed evenly, press orange dough evenly over white dough.

In another bowl, add the final amount of dough and dye yellow. Press that evenly over the orange dough. Cover and refrigerate until firm (2 hours or overnight is best).

Once chilled, invert your loaf pan and unwrap your dough. Flip it back over and place it on a cutting board. Cut loaf crosswise into 1/4-inch slices using a sharp knife, trimming edges to make even, if necessary.

Cut each slice into 6 wedges.

Place 1-inch apart onto a cookie sheet. Bake for 7-10 minutes in a pre-heated 375 degree oven.

 

(Inspired by Kathie Cooks via Pinterest)

Filed under: Yum, recipe, Food Tagged with: sugar cookie, candy corn, halloween, cookies
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Mock Lofthouse Sugar Cookies

October 18, 2011 4:52 pm · Posted by Lauren G

I cannot go grocery shopping when I'm hungry because I am guaranteed to buy a box of those sugar overloaded, soft and crumbly Lofthouse sugar cookies. They're a little too sweet and mass-produced for me, but this homemade version is made with love and a little less sugar.

1 cup butter

2 cups sugar

3 eggs

1 teaspoon vanilla extract

1 teaspoon baking soda

1 teaspoon baking powder

1 1/2 cups sour cream

5 -6 cups flour ( until desired consistency for rolling)

 

Cream together butter and sugar.

Beat in eggs, sour cream, and vanilla.

Mix in dry ingredients.

Cover and refrigerate overnight (or 6-8 hours).

Preheat oven to 425ºF.

Roll out dough to a 1/4 to 3/8 inch thickness using a generous amount of flour. Use a combination of flour and powdered sugar for added sweetness.

Cut out shapes and bake on an ungreased cookie sheet for 8 minutes.

Cool on wire rack.

Frost and decorate as desired. I used a rasberry buttercream frosting. Recipe coming up next!

 

(Inspired by Food.com)

Filed under: sugar cookie, Yum, cookie, recipe Tagged with: lofthouse, sugar cookie, Yum, cookie, recipe

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