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Vicki’s Molasses Spice Cookies
Ingredients
  • 2 cups all-purpose flour
  • 1-1/2 teaspoons baking soda
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon salt
  • 1-1/2 cups sugar divided
  • 3/4 cup 6 ounces unsalted butter, room temperature
  • 1 large egg
  • 1/4 cup molasses
Instructions
  1. Preheat oven to 350 degrees (F).
  2. In a medium bowl, whisk together the flour, baking soda, cinnamon, nutmeg, and salt.
  3. In a shallow bowl, place 1/2 cup sugar; set aside.
  4. With an electric mixer, beat butter and remaining cup of sugar until combined.
  5. Beat in egg and then molasses, until combined.
  6. Reduce speed to low and gradually mix in dry ingredients, just until dough forms.
  7. Pinch off and roll dough into balls, each equal to 1 tablespoon.
  8. Roll balls in reserved sugar to coat.
  9. Arrange cookie balls on a baking sheet, 3 inches apart.
  10. Bake, one sheet at a time, until edges of cookies are just firm, 10 to 15 minutes.
  11. Cool 1 minute on baking sheet then transfer to racks to cool completely.
Vicki's Tips:
  1. If you bake 2 cookie sheets at a time the cookies will not crackle uniformly.
  2. These cookies are sturdy enough to hold up for shipping to family and friends!
Cinnamon & Sugar's Tips:
  1. I like to add 1/4 cup of finely chopped candied ginger to these cookies.
  2. If dough seems too sticky for rolling, refrigerate for 30 minutes.
  3. I made a gluten-free / dairy-free batch of these by substituting with King Arthur's new gluten-free flour, Measure For Measure, along with Earth Balance Vegan Buttery Sticks. They turned out amazing!