Best Molasses Cookies Ever
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 36
Ingredients
2 cups all-purpose flour (spooned and leveled)1 1/2 teaspoons baking soda1 teaspoon ground cinnamon1/2 teaspoon ground nutmeg1/2 teaspoon salt1 1/2 cups sugar1 1/2 sticks unsalted butter, softened1 large egg1/4 cup molasses
1. Preheat oven to 350°. In a medium bowl, whisk flour, baking soda, cinnamon, nutmeg, and salt. In a shallow bowl, place 1/2 cup sugar; set aside.
2. With an electric mixer, beat butter and remaining cup of sugar until combined. Beat in egg and then molasses until combined. Reduce speed to low; gradually mix in dry ingredients, just until a dough forms.
3. Pinch off and roll dough into balls, each equal to 1 tablespoon. Roll balls in reserved sugar to coat.
4. Arrange balls on baking sheets, about 3 inches apart. Bake, one sheet at a time, until edges are just firm, 10 to 15 minutes (cookies can be baked two sheets at a time, but they will not crackle uniformly). Cool 1 minute on baking sheets; transfer to racks to cool completely.
IMPORTANT: Store in an airtight container, 3 to 4 days. It is important to let them sit for a few days if you want them softer (and better in my opinion!).
*note: The recipe makes 36 cookies, but I make mine just a bit smaller and usually come out with about 45 cookies. Then they are about 80 calories per cookie.
Number of Servings: 36
Recipe submitted by SparkPeople user PAPERKLUTZ.
2. With an electric mixer, beat butter and remaining cup of sugar until combined. Beat in egg and then molasses until combined. Reduce speed to low; gradually mix in dry ingredients, just until a dough forms.
3. Pinch off and roll dough into balls, each equal to 1 tablespoon. Roll balls in reserved sugar to coat.
4. Arrange balls on baking sheets, about 3 inches apart. Bake, one sheet at a time, until edges are just firm, 10 to 15 minutes (cookies can be baked two sheets at a time, but they will not crackle uniformly). Cool 1 minute on baking sheets; transfer to racks to cool completely.
IMPORTANT: Store in an airtight container, 3 to 4 days. It is important to let them sit for a few days if you want them softer (and better in my opinion!).
*note: The recipe makes 36 cookies, but I make mine just a bit smaller and usually come out with about 45 cookies. Then they are about 80 calories per cookie.
Number of Servings: 36
Recipe submitted by SparkPeople user PAPERKLUTZ.
Nutritional Info Amount Per Serving
- Calories: 100.5
- Total Fat: 4.1 g
- Cholesterol: 16.2 mg
- Sodium: 88.0 mg
- Total Carbs: 15.4 g
- Dietary Fiber: 0.2 g
- Protein: 0.9 g
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