not martha

Sparkling Chewy Molasses Cookies

Emsam Rhode Island Representative Manufactures Of Rogaine Cost Of Breast Enhancements Antabuse No Prescription Arimidex Warnings Ashwagandha Withania Somnifera Motrin Stress Mapuche Viagra Lipitor Vs Gemfibrozil Cytoxan Chemo Prevacid And Weight Gain Around Middle If Taking Zoloft And Topamax Together Zyrtec Over The Counter Drug New England Journal Of Medicine Celexa Save Actos 30mg Allegra With Doxylamine Side Effects Of Flonase Nasal Spray Can Paxil Make You Depressed Diovan Adverse Effects Renal Where Can I Buy Viagra In Premarin Collectable Letter Openers Topamax Helping With Weight Loss When Generic Imitrex Feedster On Viagra Flomax 0.4 Discount Price On Viagra Armstrong Exelon Price Of Augmentin Prevacid Rebate Offer Lisinopril And Decreased Erection Inderal Speech Anxiety Dose Breast Augmentation And Plastic Surgery Ienhance Propecia Hair Treatment Breast Augmentation Albany Ny Viagra Emoticon Soma Hotel Australia Viagra Cialis Purchase Taking Partial Pill Of Viagra Prednisone Conversion Time In Liver Coated Stent Plavix Soma Safe In Pregnancy Hoodia Order Viagra And High Blood Pressure Red Clover And Coumadin Soma Crystal Water Bottle Topamax Fda Remeron Research Viagra And Coupon Magnesium Citrate Effexor Motrin Dosing For Fever

This is my favorite cookie this year. They are easy enough to make to qualify as something to make for cookie swaps, especially if you've, um, waited to long to make them to allow a roll of dough chill long enough to do slice and bake varieties. I modified this recipe ever so slightly from the Chewy Molasses-Spice Cookies at MarthaStewart.com.

I used sanding sugar to coat the balls of dough because it adds a nice bit of crunch. I didn't have white sanding sugar in the house so I used demerara sugar, which is a light brown sugar. I suspect a white sanding sugar would be prettier, but I do like the extra molasses boost the demerara gives.

Here are some balls of dough before being plunked down on a baking sheet:

Sparkling Chewy Molasses Cookies

  • 2 cups all-purpose flour (spooned and leveled, or 10 ounces)
  • 1 1/2 teaspoons baking soda
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon salt
  • 1 cup sugar
  • 3/4 cup (1 1/2 sticks) unsalted butter, softened
  • 1 large egg
  • 1/4 cup molasses, blackstrap works well here
  • about 1/2 cup chunky sanding sugar

Directions

  1. Preheat oven to 350 degrees.
  2. In a medium sized mixing bowl whisk together flour, baking soda, cinnamon, nutmeg and salt.
  3. Put butter and sugar in the bowl of an electric mixer until combined. Beat in the egg, and then the molasses until just combined. Put mixer on low and slowly add the flour mixture just until dough forms.
  4. Spoon 1 tablespoon of dough at a time, roll into a ball between your palms, then roll in sanding sugar to cover all sides.
  5. Place on cookie sheets spaced three inches apart (cookies will spread while baking).
  6. Bake one sheet at a time until edges of cookies are just firming up, 10 to 15 minutes. I found 11 minutes to be perfect in my oven which runs slightly too hot no matter what you do.
  7. Allow to cool on baking sheet for a moment then transfer cookies to racks to cool down.
  8. Will keep for four days in an airtight container.

Makes three dozen cookies, more or less.

categories: christmas, food, recipes

18 Comments »

  1. I made a very similar recipe a couple weeks ago for my husband's poker night guys group. I got one I think, and the rest got scarfed. They were VERY popular. Like a gingersnap but friendlier.

    Comment by Mox Rogers — December 21, 2008 @ 2:54 pm

  2. I found a recipe for Molasses Sugar Cookies a few years ago - - I think in a Southern Living Cookie Cookbook. It's very similar to this recipe, and one of our favorites!

    Comment by Liz J in Central Illinois — December 21, 2008 @ 6:34 pm

  3. Yum! Thanks for the recipe!

    Comment by Nell — December 21, 2008 @ 10:51 pm

  4. Looks like you and I are kindred spirits when it comes to cookies! I made a similar recipe for my own sweet tray:

    http://danamccauley.wordpress.com/2008/12/15/perfectionista-free-baking

    Comment by dana mccauley — December 22, 2008 @ 6:08 am

  5. Those are my favorite molasses cookies ever. I'm actually planning on making a double batch today for giving away! Yum...

    Comment by adrienne — December 22, 2008 @ 6:12 am

  6. mmm, i love these cookies. i've been using a similar recipe for about 10 yrs and have always been so pleased with how simple and pretty and incredibly delicious they are. for the record, i've always just used regular granulated sugar for the outside, and they come out just fine. yum!

    Comment by greta — December 22, 2008 @ 9:15 am

  7. Those look delicious! And they are very fitting for the season, like a grown-up gingerbread.

    Comment by michelle — December 22, 2008 @ 9:15 am

  8. Those look really good.

    I have to ask (even though I know google can tell me) what is the difference between sanding sugar and regular granulated sugar?

    Comment by Seanna Lea — December 22, 2008 @ 9:30 am

  9. Seanna - Sanding sugar has large crystals which are decorative. You can absolutely use regular granulated sugar for the outside, the original recipe does.

    Comment by megan — December 22, 2008 @ 10:27 am

  10. Yum! My 11 year old son devoured these things. I accidentally stuck in two whole sticks of butter instead of the 1 1/2 and they came out just fine.

    Comment by Nightfall — December 22, 2008 @ 3:17 pm

  11. Just made them - delish! Thanks much!

    Comment by Diane — December 22, 2008 @ 7:11 pm

  12. I made a similar recipe this weekend. It included black pepper in the dough, and I love a little hit of salt with my sweets so I added a few pinches of sea salt to the demerara sugar. It was very good.

    Comment by Kristen — December 23, 2008 @ 9:34 am

  13. They're in the oven right now. They look great! Thanks for the recipe.

    Comment by Mia — December 24, 2008 @ 6:13 pm

  14. I have made very similar cookies(and made dozens for this Christmas, of course)to these--called Molasses Crinkles in the old 1967 edition Fannie Farmer cookbook I have. My recipe calls for Crisco, instead of butter, which is actually a good thing because I am normally a cookie dough eater, but dough with Crisco instead of butter in it doesn't tempt me. I love how they miraculously turn out almost perfectly round when they are done, and they are so easy and tasty. I *might* have to try your/the Martha Stewart recipe sometime, though.

    Comment by Tina — December 28, 2008 @ 11:11 am

  15. am making these today to take to a friends house tomorrow... they are so delicious!!

    Comment by Charm — January 1, 2009 @ 11:54 pm

  16. Just wanted to let you know that I made these last night and they were so easy and turned out perfect! Must be a pretty foolproof recipe, I'm a very amateur baker. Definitely a keeper. Thank you for sharing this recipe!

    Comment by chrissy — January 2, 2009 @ 7:28 am

  17. I made these in the kitchenaid while I had two processes going (pasta making and ice cream making) and with all the on and off mixing, sporatic adding, and eventual scopping- they came out great. Sooo good. And if a recipe can make it through my all-at-once kitchen process, it's a keeper.

    Comment by Salty — January 8, 2009 @ 11:10 am

  18. When we lived in Maine, near Bangor, the women made a large soft molasses cookie to go with the pot of baked beans always hot on the stove. My father affectionately called these cookies "bootheels" cause that was about the size and shape and during mud season... the right color as well.

    Any idea where I could find this recipe?

    Comment by Ruth M — January 16, 2009 @ 8:25 am



RSS feed for comments on this post · TrackBack URI

Leave a comment