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Martha Stewart's Chewy Molasses-Spice Cookies


By vegetarian record (Visit website)























Very rarely do I actually FOLLOW a recipe without tons of adjusting and substitution, but cookie recipes seem pretty established?not very much to do in the name of "improvement." Especially with Martha Stewart's recipes?and I tend to always check her site when making cookies. The only modification I made to these was increasing the molasses from 1/4 cup to 1/3 cup. I thought they were wonderful?chewy and flavorful.













*Excuse the picture quality! I'm having trouble uploading pictures from my camera, so I've been using my phone.

















MOLASSES COOKIES













Ingredients






·      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






·      1 large egg






·      1/4 cup molasses 













Directions






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 butter 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 completely. Store in an airtight container up to 4 days.






















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