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Prep Time: 15 Minutes Cook Time: 12 Minutes |
Ready In: 27 Minutes Servings: 4 |
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These are the big, chewy molasses cookies I remember as a child. They are large, moist and chewy, with perfectly cracked and sugared tops. I measure the spices generously by shaking the spices into the measuring spoons held over the bowl... Ingredients:
2 cups flour |
1 1/2 teaspoons baking soda |
1 teaspoon cinnamon |
1/2 teaspoon nutmeg |
1 cup dark brown sugar |
3/4 cup unsalted butter |
1 egg |
1/4 cup dark molasses |
1/4 cup white sugar |
Directions:
1. Place the white sugar on a small plate and set aside.
2. Mix flour, baking soda, cinnamon and nutmeg in a small bowl.
3. Cream together butter and brown sugar. Beat in the egg, then molasses.
4. Gradually stir in flour mixture.
5. Using a medium scoop or tablespoon, form dough into 11/2 balls. (Dough may be chilled for easier handling if desired)
6. Roll balls in white sugar and place 2 apart on an ungreased baking sheet. (12 per sheet).
7. Bake at 350° approximately 12 minutes, or until the edges are just firm. The center will be soft and cracked. (I use a stoneware baking sheet; your baking time may need to be adjusted to suit your pan)
8. Allow cookies to cool on the sheet for a couple of minutes before moving to a cooling rack.
9. Store in an airtight container.
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