Total Time
Prep 15 mins
Cook 12 mins

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...

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.


Most Helpful

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!

Sky Hostess April 29, 2008

Delicious cookies; easy recipe. I used all organic ingredients but opted to not roll them in white sugar as i was making them to share with my 3 yr old daughter and am trying to keep her sugar intake low. Very flavorful, and true to recipe description; chewey and moist and soft. I followed the recipe except i had to use whipped butter as that was what i had and i was worried it would make them not turn out but it worked fine. i also used whole wheat flour and that made no change in the desired texture either. flavor was good too; not too overpowering in the molasses and not "sickening sweet" as my daughter put it. thanks so much for sharing; cannot wait to try another of your recipes!

jennifer in new jersey August 19, 2007

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