To which I replied, “Trust me.” She took a tiny bite and her eyes lit up and she said, “OMG! Your dad has to come in here.”
He came bouncing in the living room, took one look at them, and said, “Oh, I don’t like molasses.”
“Just try it. Trust me!” I said.
He took a bite and lit up like a Christmas tree and dove his hand in the tin to grab another. “I’m gonna need two!” he said.
My mom wanted me to point out that unlike many Christmas cookies, you can easily stack these, making them easy to store. (Tupperware becomes a premium in our homes during the holidays!) This recipe also dirties very few dishes, which you know is always my goal. This is an easy recipe to make. If you’ve got little bakers at home, I’m sure they’ll love helping you roll the cookie dough in sugar!
A note about nutmeg: I love the flavor of freshly grated nutmeg. It makes a big difference! I keep whole nutmegs in my pantry. They last a super long time and I think three of them cost me a couple of dimes so I highly recommend grabbing a couple the next time you’re at the store to keep in your pantry.
Last but certainly not least, I baked these cookies days ago and they’re still perfect. I mean, perfect. What’s better than a long-lasting cookie recipe for the holidays? I really cannot say enough wonderful things about this recipe.
Makes about 3 dozen cookies
1 cup plus 2 Tbsp unsalted butter, softened
1 cup packed brown sugar
1 large egg
1/4 cup plus 2 Tbsp molasses
2 1/2 cups all-purpose flour
2 1/2 tsp baking soda
1/2 tsp salt
1 1/2 Tbsp cinnamon
1/4 tsp freshly grated nutmeg (from a whole nutmeg)
1/2 cup granulated sugar
- Cream together softened butter and brown sugar in a stand mixer until light and fluffy. Beat in egg and molasses, scraping down the sides of the mixer between each addition. Measure flour, baking soda, salt, and cinnamon right on top of the dough. Grate nutmeg into flour mixture. Stir dry ingredients into dough.
- Wrap dough with plastic wrap and refrigerate for two hours.
- Preheat oven to 350 degrees. Spoon granulated sugar in a small bowl. Roll dough into about three dozen 2″ balls, rolling each in granulated sugar as you go. Place 2″ apart on cookie sheets and bake for 8-10 minutes. Let cool on the cookie sheets for 10-15 minutes, then transfer to wire racks to cool completely.
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