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
- 3/4 cup (1 1/2 sticks) unsalted butter, softened
- 1 large egg
- 1/4 cup molasses
Preparation
Step 1
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. 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.
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REVIEWS:
My first attempt at baking this cookie was very disappointing. I won't use this recipe again. It was not sweet enough to be added to my Christmas cookie swap!
Just took a test batch out of the oven. These are excellent!! I replaced the white sugar with light brown sugar. I also ground up crystallized ginger in the blender and placed in the center of each cookie, then rolled in red and green sugars. Baked at 350 for 5 minutes and rotated the tray. Baked another 4 minutes, they were starting to get really brown. Let them rest for 5 minutes. My husband really loved them. Not too sweet, but really tasty!!
I have been making these cookies for the past couple of years. These are a Christmas staple in my home.
I just finished baking the last batch of these cookies. They are wonderful with a cup of tea or coffee. The whole house smells good too!
These are, without a doubt, among the sexiest cookies I've ever tasted. I added a few more spices: 1/2 tsp cardamom, generous 1/4 tsp of cloves, and 1/4 tsp of cayenne (but I couldn't taste it. Another reader added a full tsp and that seems the perfect amount for some heat). Be sure to use fresh grated nutmeg and blackstrap molasses for the best flavor. You might as well just make a double batch because you'll miss these cookies when they're gone!
These are amazing cookies!! Easily the best cookies I have ever made. My family enjoyed these cookies more than any other cookies I have ever made, and I've made a lot of cookies!
I adore these cookies and make them all the time. They're easy, delicious, and beautiful. They're great to dip in coffee or black tea.
I adore these cookies and make them all the time. They're easy, delicious, and beautiful. They're great to dip in coffee or black tea, but they also serve as the basis of one of my favorite desserts: Bananas, Caramel, and Cream. You can see this link for photos and directions on how to make it:
Awesome! Smells heavenly baking in the oven. I used colored sugar to make them pretty. I made these for a dinner party and also sent some to a nephew in college. Happy faces, thumbs up, all around. I followed the recipe, kept my dough cold between baking...this is one crowd pleasing cookie. A perfect cookie.
These are so great - everyone loves them! Here are my tricks to add to yours. I used 1/2 brown sugar for the sugar that gets creamed. I also added one teaspoon of ginger, and 1/2 tsp of allspice-the ginger rocks it! I bake them 14 minutes at first, and the later sheets for 13 (when the oven is hot and moist from baking),,,that extra minute or two really brings out the ginger and still chewy middle, crispy edge. Enjoy!
These are the BEST cookies I have ever tasted! I don't even like molasses and these are amazing! My whole family loves them and I give them out all the time. Awesome recipe.
I saw Martha S. make these on her show and they didn't look like the picture and when I made them they looked like the ones Martha made. If you follow the recipe they turn out much smaller and thicker which helps with the chewiness. Martha advices switching the cookie tray half-way through the baking time to help get the crackling more even. They are easy to make and a big hit with my family!