Recipe by leslie_henning
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...
Top Review by Sky Hostess
These are fabulous! They smell terrific while they are baking. I did make a few adjustments. I added 1 tsp ground ginger and about 1/2 cup chopped candied ginger. Living at high altitude I decreased the baking soda to 1 tsp and increased the oven temp to 375 degrees. They came out perfect! I would highly recommend chilling the dough before rolling into balls. Thanks for posting a great cookie recipe!
- 2 cups flour
- 1 1⁄2 teaspoons baking soda
- 1 teaspoon cinnamon
- 1⁄2 teaspoon nutmeg
- 1 cup dark brown sugar
- 3⁄4 cup unsalted butter
- 1 egg
- 1⁄4 cup dark molasses
- 1⁄4 cup white sugar
Directions See How It's Made
- Place the white sugar on a small plate and set aside.
- Mix flour, baking soda, cinnamon and nutmeg in a small bowl.
- Cream together butter and brown sugar. Beat in the egg, then molasses.
- Gradually stir in flour mixture.
- Using a medium scoop or tablespoon, form dough into 1½" balls. (Dough may be chilled for easier handling if desired)
- Roll balls in white sugar and place 2" apart on an ungreased baking sheet. (12 per sheet).
- 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)
- Allow cookies to cool on the sheet for a couple of minutes before moving to a cooling rack.
- Store in an airtight container.