Recipes

Chewy Spiced Molasses Cookies

Chewy Spiced Molasses Cookies

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Chewy Spiced Molasses Cookies
These are my favorite cookies during the holiday season. They're dark and rich and very chewy. They stay chewy for days after baking. Dust some granulated sugar or powdered sugar on the cookies and they become festive. This is originally a Martha Stewart Recipe that I altered to make more spicy.
Ingredients
  • 2 Cups, Spooned and Leveled All Purpose Flour
  • 1 1/2 Teaspoon Baking Soda
  • 1 1/2 Cup Granulate Sugar
  • 1 Teaspoon Ground Cinnamon
  • 1 Teaspoon Ground Ginger
  • 1/2 Teaspoon Nutmeg
  • 3/4 Cup Unsalted Butter
  • 1/4 Cup Dark Molasses
  • 1 Large Egg
Instructions
1. Preheat oven to 350F or 170C degrees. In a medium bowl, whisk together flour, baking soda, cinnamon, nutmeg, and salt. Save 1/2 cup of sugar in a shallow bowl for dusting. 2. With an electric mixer, beat butter and remaining cup of sugar until combined. You can also do this by hand. Make sure to mix until the butter and sugar become light and fluffy. You will feel an obvious change in texture and weight. You can't over mix this! This will help incorporate the ingredients and create a better flavor and texture.Beat in egg and then molasses until combined. Reduce speed to low; gradually mix in dry ingredients, just until a dough forms.3. Pinch off and roll dough into balls, each equal to 1 tablespoon. Roll balls in reserved sugar before baking. 4. Arrange balls on baking sheets, about 3 inches apart. Bake, one sheet at a time, until edges of cookies are just firm, 10 to 15 minutes. Cookies should be JUST golden on the edges when you take them out, if they're more golden, they will be over done. Once baked, place on a cooling rack.
Details
Prep time: Cook time: Total time: Yield: 12-18 Cookies