Martha's Chewy Molasses Spice Cookies
From Martha Stewart's Everyday Food as found online.
- Ready In:
- 2 cups unbleached flour
- 1 1⁄2 teaspoons baking soda
- 1 teaspoon ground cinnamon
- 1⁄2 teaspoon ground fresh nutmeg
- 1⁄4 teaspoon ground cloves (my addition)
- 1⁄2 teaspoon salt
- 1 1⁄2 cups sugar
- 3⁄4 cup unsalted butter, softened
- 1 large egg
- 1⁄4 cup unsulphured molasses
- Preheat oven to 350°.
- In a medium bowl, combine the flour, baking soda, cinnamon, nutmeg, ground cloves, and salt.
- In a shallow bowl, place 1/2 cup sugar; set aside.
- With an electric mixer, beat butter and remaining 1 cup of sugar until combined. Beat in egg and then molasses until incorporated.
- Reduce speed to low; gradually mix in dry ingredients, *just* until a dough forms.
- Pinch off and roll dough into 1" balls. Roll balls in the reserved sugar to coat.
- 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.
- Cool cookies 1 minute on baking sheets; transfer to racks to cool completely.
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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.<br/><br/>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.Reply
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!Reply
Boy, these are GOOD! When I started making them, the smells reminded me of a cookie I made 25 or so years ago... I wonder what happened to that recipe? Hmmm... Anyhoo... I followed the recipe, using Recipe #45672 for the spices, and subbing 1/2 c brown sugar for 1/2 c of the granulated sugar (I only had 1 c of sugar left and wanted to save 1/2c to roll the balls in). The kitchen smells so homey and warm... and the cookies are tender and delicious. I think they'll crisp up a bit more once completely cooled... but hey! I just had to try one! Thanks for posting this great recipe, CG! I'm sure the kids will enjoy them over the Thanksgiving holiday!Reply
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