Not quite gingerbread and not quite spice cookies, these molasses cookies cover a lot of cookie ground. From nutmeg to allspice, there are quite a few ingredients in this recipe. Yet its not difficult to throw together. The amount of each spice that you use is a little fudgeable, so let your taste buds be your measuring guide. The nice round baked cookie look comes from cooling the dough in the fridge for an hour and rolling each cookie into a round ball. Don’t worry that part takes no time at all.
**This recipe has been adapted from Soft Molasses Cookies at Food.com found here.
- 3/4 cup butter
- 1 cup light brown sugar
- 1 large egg
- 1/2 cup molasses
- 2 1/2 cups flour
- 1 tsp salt
- 2 tsp baking soda
- 1 tsp ground cinnamon
- 1 tsp ground ginger
- 1 tsp allspice
- 1 tsp nutmeg
- 1/2 cup granulated sugar (for dusting)
- Cream the butter and brown sugar.
- Add the molasses and egg.
- Add the flour, salt, baking soda, cinnamon, ginger, allspice, and nutmeg to combine.
- Roll into a ball or log, wrap with plastic wrap and chill for an hour in the fridge.
- Preheat the oven to 350 degrees.
- In a small bowl add the granulated sugar.
- Roll about a tablespoon amount of dough into a ball using the palms of your hands.
- Coat each small ball of dough in the sugar and place on a baking sheet.
- Bake for 10 minutes (and no more) at 350 degrees. Let cool (only a minute) and devour!
A word to the wise, these cookies taste just as good on day 6 as they did on day 1. They stay soft and chewy and continue to taste like they came straight out of the oven. I had several each day for almost a week and couldn’t tell the difference between day 1 and day 6. This also makes lots of cookies, about 60, so you probably won’t need to double it.