Best Molasses Cookies Ever
Nutritional Info
- Servings Per Recipe: 36
- 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
View full nutritional breakdown of Best Molasses Cookies Ever calories by ingredient
Introduction
Very tasty molasses cookies, I got the recipe from a friend and made them a couple christmases ago. My family went nuts for them. I'm now required to make them every year. :) Very tasty molasses cookies, I got the recipe from a friend and made them a couple christmases ago. My family went nuts for them. I'm now required to make them every year. :)Number of Servings: 36
Ingredients
-
2 cups all-purpose flour (spooned and leveled)
1 1/2 teaspoons baking soda
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon salt
1 1/2 cups sugar
1 1/2 sticks unsalted butter, softened
1 large egg
1/4 cup molasses
Directions
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. 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 .
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. 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 .
