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...
- 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
- 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.
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!
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!