Yep, that’s right, molasses cookies! Molasses scream Fall to me. I’m not a huge fan of the rock-hard molasses cookies that almost chip your teeth when you eat them. I like the soft and chewy cookies with a giant glass of milk. Yum! For some reason, molasses are always sold in giant jars and there is always a bunch leftover. As was the case a few weeks ago when I made a spice cake that called for molasses. I had a giant jar of molasses leftover. So, what was a girl to do? I just had to make cookies! And who did I get my recipe from, non other than Martha Stewart! I love her! I also love her recipe for Chewy Molasses-Spice Cookies. OH, and the reaction I got from Adam was a huge smile, words of enjoyment, and a request for more milk.
Chewy Molasses-Spice Cookies from Martha Stewart
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
3/4 cup (1 1/2 sticks) unsalted butter, softened
1 large egg
1/4 cup molasses
Preheat oven to 350 degrees. In a medium bowl, whisk together flour, baking soda, cinnamon, nutmeg, and salt. In a shallow bowl, place 1/2 cup sugar; set aside.
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.
Pinch off and roll dough into balls, each equal to 1 tablespoon. Roll balls in reserved sugar to coat.
Arrange balls on baking sheets, about 3 inches apart. Defintely follow the 3 inch rule – they expand and flatten & could mush together with it’s neighbor! Bake, one sheet at a time, until edges of cookies 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 up to 4 days.