If could only eat one cookie (such a sad thought), this would be it! It’s my favorite recipe and I’ve been baking these for years; especially during the holidays. The sugar gives the outside a nice crunch while the inside stays soft and chewy with a rich molasses flavor. Another bonus, you don’t have to chill the dough…woo hoo for instant gratification!
***Note: I baked a double batch. I needed lots of cookies to give as gifts:) The pictures show a doubled recipe. The typed recipe at the bottom this page is for a single batch of cookies.
The cast of characters…
Preheat your oven to 350 degrees. In a medium bowl, whisk together flour, baking soda, cinnamon, nutmeg, and salt. Set aside.
With an electric mixer, cream together the butter and 1 cup of the granulated sugar.
Mix in the eggs, molasses, and vanilla extract.
Turn the speed down to low and gradually add your dry flour mixture until the dough forms.
Form dough into balls and roll in the sparkling sugar. It’s ok to sub granulated sugar:)
Place on cookie sheets.
Bake for 10-15 minutes. (I baked mine for 10 minutes.)
Let cookies rest on cookie sheets for 5 minutes. Then transfer to cooling racks.
Serve and enjoy!
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 cup granulated sugar
1/2 cup white sparkling sugar (or granulated sugar)
3/4 cup (1 1/2 sticks) unsalted butter, softened
1 large egg
1/4 cup molasses
1/2 t vanilla extract
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 white sparkling sugar; set aside.
With an electric mixer, beat butter and one cup of granulated sugar until combined. Beat in egg and then molasses and vanilla extract 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 sparkling 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 5 minute on baking sheets; transfer to racks to cool completely.
Recipe adapted from Martha Stewart