Everyone's Favorite Molasses Cookies
"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
- Ingredients:
- 9
- Yields:
-
36 cookies
- Serves:
- 36
ingredients
- 2 cups all-purpose flour (spooned and leveled)
- 1 1⁄2 teaspoons baking soda
- 1 teaspoon ground cinnamon
- 1⁄2 teaspoon ground nutmeg
- 1⁄2 teaspoon salt
- 1 1⁄2 cups sugar
- 3⁄4 cup unsalted butter, softened
- 1 large egg
- 1⁄4 cup molasses
directions
- 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.
- 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.
- Pinch off and roll dough into balls, each equal to 1 tablespoon. Roll balls in reserved sugar to coat.
- 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.
- Cool 1 minute on baking sheets; transfer to racks to cool completely.
- 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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