These cookies are one of the newest additions to my Christmas cookie cast (yep, just made that up on the fly). I made these for the first time last year and enjoyed them myself, and also received a good response from family and friends so I decided they could make a repeat appearance this year. I like to try to get a good variety of flavors, I don't want everything to taste the same, and these have a nice little kick to them. A little bolder than a gingerbread cookie, which is also part of the Christmas cast. You'll meet them soon. Don't worry.My recipe for these Chewy Molasses-Spice Cookies comes from, you guessed it, Martha. There is no holiday she doesn't touch. This recipe is in the same little book where my Snickerdoodles recipe can be found. I've used that little cookbook quite a bit and all thanks to my college roommate who got it for me when she was interning for Martha's show. I know, I wasn't that jealous of her at the time, but looking back, I should have had her get me a lot more swag and maybe a job. Hindsight.
There isn't much to this recipe, the worst part is the time it takes to roll the dough. A majority of the cookies I made this year required the dough being rolled into balls and then rolled in sugar. It's a lot of rolling that can get quite old after you've baked several dozen cookies. I'd much rather be rolling in dough than just rolling it. Get it? Just me? Fair enough. Hope you enjoy.
Chewy Molasses-Spice Cookies
2 cups all-purpose flour
1 1/2 tsp baking soda
1 tsp ground cinnamon
1/2 tsp ground nutmeg
1/2 tsp salt
1 1/2 cups sugar
1 1/2 sticks (12 Tbsp) unsalted butter, room temperature
1 large egg
1/4 cup unsulfured molasses
1. Preheat oven to 350 degrees, with rack in center. In medium bowl, whisk together flour, baking soda, cinnamon, nutmeg and salt. In a shallow bowl, place 1/2 cup sugar; set aside.
2. With an electric mixer, beat butter and remaining cup of sugar until light and fluffy. Beat in egg and then molasses. Reduce speed to low; gradually add dry ingredients, beating just until dough forms.
3. Using 1 level tablespoon per cookie, roll dough into balls. Then roll each ball in reserved 1/2 cup sugar to coat.
4. Place 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 2 sheets at a time, but they will not crackle uniformly). Cool 1 minute on baking sheets; transfer cookies to wire racks to cool completely.
