In my experience molasses is one of those flavors that people either really love or really hate, but there’s no middle ground. I happen to be one of those who really love it. And especially when it reinvents itself as it does in these Chewy Molasses-Spice Cookies.
The crunch and chewiness of this cookie is the perfect vehicle for the molasses. The more you chew, the more the molasses reveals itself. The crunchy sugar along with the cinnamon and nutmeg give it just the right amount of sugar and spice. *Note: The only change I made in this recipe is that I used sanding sugar to roll the cookies in. It really makes them glisten and gives that added crunch.
I was looking for a molasses cookie to make when I came upon this recipe from Martha Stewart. If you like molasses this cookie is a keeper. And if you’re not a fan of molasses,who knows…this cookie might convert you!
Chewy-Molasses-Spice Cookies (Martha Stewart.com)
Ingredients (makes 36, less if you like them larger)
2 cups all-purpose flour (spooned and leveled)
1 and ½ teaspoon baking soda
1 teaspoon ground cinnamon
½ teaspoon ground nutmeg
½ teaspoon salt
1 and ½ cups sugar *(or 1 cup sugar for batter, and ½ cup sanding sugar for rolling)
¾ cup (1 and ½ sticks) unsalted butter, softened
1 large egg
¼ cup molasses
Directions
1. Preheat oven to 350 degrees. In a medium bowl, whisk together flour, baking soda, cinnamon, nutmeg, and salt. In a shallow bowl, place ½ cup sugar; set aside, *or measure ½ cup of sanding sugar and 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. (or use sanding sugar to coat).
4. 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.
