One time when I baked for the soldiers, I used Taste of Home since they have easy and durable cookies. Other times, it was a random decision. This time, I am baking Martha Stewart recipes. The two I made, so far, were good. One, I loved and the other was OK.
These chewy molasses cookies were fabulous. Baked correctly, the outer rim is a little crisp and the inside is chewy, a delight to the tongue.
- Yield Makes 36
- 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 1/2 cups sugar
- 3/4 cup (1 1/2 sticks) unsalted butter, softened (I cut this down to 2 sticks, 1/2 cup and it was fine.)
- 1 large egg
- 1/4 cup molasses
- 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 sugar; set aside.
- With an electric mixer, beat margarine 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.
- Pinch off and roll dough into balls, each equal to 1 tablespoon. Roll balls in reserved 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 1 minute on baking sheets; transfer to racks to cool.