Martha Stewart’s Molasses Cookies are sure to become a new holiday favorite.
This week’s recipe for my Martha Stewart Cooking Challenge is perfect for this time of year.
Molasses cookies are delicious any time of year, but something about the holidays makes them extra special.
My husband loves molasses cookies. I was tempted to capitalize “loves” because he really loves them. They are one of his all-time favorite cookies.
This recipe comes from an old copy of Everyday Food magazine. Did anyone else love that magazine as much as I did? I miss magazines like Everyday Food.
Martha Stewart’s Molasses cookies come from the December 2005 issue of Everyday Food. It is hard to believe that it has been twenty years since I got this magazine. There are so many great recipes in this issue.
I love looking through my old magazine stack for recipes like these cookies. So many older recipes are as good today as they were years ago.
Ingredients
- flour or Bob’s Red Mill 1 to 1 gluten free flour blend for gluten free version
- baking soda
- ground cinnamon
- ground nutmeg
- salt
- sugar
- butter
- egg
- molasses
Martha Stewart's Molasses Cookie
Martha Stewart's Molasses cookies are a classic molasses cookie perfect for the holidays.
Ingredients
- 2 cups all purpose flour or Bob's Red Mill 1 to 1 Gluten Free flour blend for gf version
- 1 1/2 teaspoons baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoons ground nutmeg
- 1/2 teaspoon salt
- 1 1/2 cups sugar
- 3/4 cup butter, softened
- 1 egg
- 1/4 cup molasses
Instructions
- Preheat oven to 350 degrees.
- Place 1/2 cup sugar in a bowl for rolling cookies in and set it aside.
- Whisk together flour, baking soda, cinnamon, nutmeg, and salt in a bowl. Set aside.
- In a mixing bowl, beat the butter and 1 cup of sugar until creamy and mxied together well.
- Beat in eggs until combined. Then mix in molasses until well combined.
- Gradually add in flour mixture while mixing at a low speed until dough forms
- Roll dough into balls, using about 1 tablespoon of dough.
- Roll in sugar.
- Place on cookie sheets, spacing about 3 inches apart.
- Bake for 10-12 minutes or until the edges are firm, but the center is still soft.
- Let cool on cookie sheet for 2 - 3 minutes, then move to cooling rack to cool.
Notes
The gluten free version of these can be made with a different gluten free flour blend, but the recipe has only been tested with Bob's Red Mill 1 to 1 gluten free blend, so the results may vary.
Nutrition Information:
Yield:
36Serving Size:
1Amount Per Serving: Calories: 113Total Fat: 4gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 15mgSodium: 115mgCarbohydrates: 18gFiber: 0gSugar: 10gProtein: 1g
Nutritional values are approximate and aren't always accurate.
More Martha Stewart Cookie Recipes
Martha Stewart’s Chocolate Banana Cookies
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