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Molasses Cookies

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“These are the big, chewy molasses cookies I remember as a child. They are large, moist and chewy, with perfectly cracked and sugared tops. I measure the spices "generously" by shaking the spices into the measuring spoons held over the bowl...”
24 large cookies

Ingredients Nutrition


  1. Place the white sugar on a small plate and set aside.
  2. Mix flour, baking soda, cinnamon and nutmeg in a small bowl.
  3. Cream together butter and brown sugar. Beat in the egg, then molasses.
  4. Gradually stir in flour mixture.
  5. Using a medium scoop or tablespoon, form dough into 1½" balls. (Dough may be chilled for easier handling if desired)
  6. Roll balls in white sugar and place 2" apart on an ungreased baking sheet. (12 per sheet).
  7. Bake at 350° approximately 12 minutes, or until the edges are just firm. The center will be soft and cracked. (I use a stoneware baking sheet; your baking time may need to be adjusted to suit your pan)
  8. Allow cookies to cool on the sheet for a couple of minutes before moving to a cooling rack.
  9. Store in an airtight container.

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