Some friends and family tease and call me Martha Stewart. Well wouldn't you know it! These cookies were ones I found when looking to do a molasses cookie that would give you that Fall feeling and now that I look back, Martha made them. She nailed these too - they live up to their name completely - I would swear to it under oath!
- 2 cups all-purpose flour (spooned into the cup 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 (easy if you set it out a few hours beforehand)
- 1 large egg
- 1/4 cup molasses
Preheat oven to 350 degrees Fahrenheit. In a medium bowl, whisk together flour, baking soda, cinnamon, nutmeg, and salt. In a shallow bowl, add 1/2 cup sugar - set aside.
With an electric mixer set to medium, beat butter and remaining 1 cup sugar until combined. Beat in egg and then molasses until combined. Reduce speed to low; gradually mix in dry ingredients, just until dough forms.
Using your fingers, pinch the dough into the size you want and form balls rolling in your hand. (You can make 36 if you make them smaller than a golf ball. But I don't like to tell people how big their balls need to be...you decide.) After forming balls, roll in sugar to coat.
Arrange balls on the baking sheets 3 inches apart (further if your balls are bigger). Bake one sheet at a time, until edges of cookies are just firm (and crackles look crackin'), 10-15 minutes. Cool 1 minute on baking sheets; transfer to racks to cool completely.
*Want to make them even spicier like my ginger friend, Lori?! Add 1/2 teaspoon ground cloves and 1/2 teaspoon ground ginger - a version of a Chewy Ginger Crinkle...her favorite!