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.
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.
Member Ratings For This Recipe
-
AGNESPEGGY
-
LESLIELENORE
-
TWILIGHTMOM72
-
LESLIE56
-
BENDER7