“Not sure where this recipe came from, all I know is that they're the best molasses cookies I've ever had, and my family loves them! If you like buttery, chewy molasses cookies then you'll love them too!”
READY IN:
1hr 5mins
SERVES:
36
YIELD:
36 cookies
UNITS:
US

Ingredients Nutrition

Directions

  1. Preheat oven to 350°. In a medium bowl, whisk flour, baking soda, cinnamon, nutmeg, and salt. In a shallow bowl, place 1/2 cup sugar; set aside.
  2. With an electric mixer, beat butter and remaining cup of sugar until combined. 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 to coat.
  4. Arrange balls on baking sheets, about 3 inches apart. Bake, one sheet at a time, until edges are just firm, 10 to 15 minutes. NOTE: Do not cook too long or they will be way too hard! Cookies will seem to be under-baked but they will harden a bit as they cool so they'll end up nice and chewy.
  5. Cool 1 minute on baking sheets; transfer to racks to cool completely.
  6. IMPORTANT: Store in an airtight container, 3 to 4 days. It is important to let them sit for a few days if you want them softer (and better in my opinion!).

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