Swapped at the 2012 SE cookie swap by Kayla Le Goff.
Adapted from Martha Stewart.
These recipes from our annual Serious Eats Cookie Swap are provided by Serious Eats staff, friends, and family. They have not been tested by our recipe team.
- 2 cups all-purpose flour (spooned and leveled)
- 1 1/2 teaspoons baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon salt
- 1 1/2 cups sugar
- 3/4 cup (1 1/2 sticks) unsalted butter, softened
- 1 large egg
- 1/4 cup molasses
Preheat oven to 350°F. In a medium bowl, whisk together flour, baking soda, cinnamon, nutmeg, and salt. In a shallow bowl, place 1/2 cup sugar; set aside.
With an electric mixer, beat butter and remaining cup of sugar until combined. Beat in egg and then molasses until combined. Reduce speed to low; gradually mix in dry ingredients, just until a dough forms.
Pinch off and roll dough into balls, each equal to 1 tablespoon. Roll balls in reserved sugar to coat.
Arrange 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 two sheets at a time, but they will not crackle uniformly). Cool 1 minute on baking sheets; transfer to racks to cool completely.