New This Month

Molasses Drop Cookies

Chewy and sticky sweet, these molasses cookies will be a surefire hit at your holiday cookie swap.

  • Yield: Makes 2 dozen

Source: Martha Stewart Living, December/January 1995/1996


  • 1/4 pound (1 stick) unsalted butter
  • 1/2 cup packed dark-brown sugar
  • 1 large egg
  • 1/4 cup plus 2 tablespoons molasses
  • 1 1/4 cups all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • Granulated sugar, for sprinkling


  1. Heat oven to 375 degrees. Line 2 baking sheets with parchment paper; set aside. In an electric mixer, use the paddle attachment to combine butter and brown sugar; mix on high speed until fluffy, about 2 minutes.

  2. Add egg and molasses, and mix on medium speed until combined, about 20 seconds, scraping down the sides of the bowl once.

  3. In a medium bowl, whisk together flour, baking soda, and salt; add to butter mixture. Mix on low speed to combine, 20 seconds.

  4. Using 2 spoons, drop 2 teaspoons of batter on a baking sheet; repeat, spacing them 3 inches apart. Bake for 5 minutes. Sprinkle tops of cookies with granulated sugar, rotate sheets between oven shelves, and bake 8 minutes more. Rotate sheets again and bake until cookies are just brown around the edges, about 6 minutes more. Slide parchment with cookies onto a wire rack; let cool for 15 minutes. Store in an airtight container.


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