Martha's Chewy Molasses Spice Cookies

Total Time
15mins
Prep 0 mins
Cook 15 mins

From Martha Stewart's Everyday Food as found online.

Ingredients Nutrition

Directions

  1. Preheat oven to 350°.
  2. In a medium bowl, combine the flour, baking soda, cinnamon, nutmeg, ground cloves, and salt.
  3. In a shallow bowl, place 1/2 cup sugar; set aside.
  4. With an electric mixer, beat butter and remaining 1 cup of sugar until combined. Beat in egg and then molasses until incorporated.
  5. Reduce speed to low; gradually mix in dry ingredients, *just* until a dough forms.
  6. Pinch off and roll dough into 1" balls. Roll balls in the reserved sugar to coat.
  7. Arrange balls on parchment lined baking sheets, about 3 inches apart. Bake, one sheet at a time, until edges are just firm and top of cookies have a "crackle" effect, 10 to 15 minutes.
  8. Cool cookies 1 minute on baking sheets; transfer to racks to cool completely.

Reviews

(4)
Most Helpful

These are great! They are chewy if you eat them right the away while still warm. When they cool down they become crispy. I used to make these a lot and serve them with coffee to my guests. I kept dough in refrigerator and baked only what I need it. They have wonderful flavor and aroma.

Hanka February 06, 2012

This is actually a recipe that my grandma handed down from my great grandma, so it dates to the early 1900's and probably before. They are a holiday tradition that I love and always make for this season. I have to make them in double batches as my husband devours them almost as quickly as I make them.

For me, 11 mins cooks them perfectly every time, and just a minute on the sheet before placing on a cooling rack. 5 mins on the cooling rack and then straight in to an air tight container, this is key for keeping them soft and chewy.

Khadu'ja November 28, 2010

These cookies have a delicious flavor (LOVE that fresh nutmeg, and the cloves are nice, too), but I'm rating low because they are so NOT chewy--baked 3 batchs different amts of time but all came out hard and crunchy. Since I really needed chewy in this case, I ended up having to look for a different recipe and make a whole 2nd batch late at night (needed them for the next day) Call them ginger snaps without ginger and I'll give the recipe 5 stars!

suba March 20, 2008

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