Food & Cooking Recipes Dessert & Treats Recipes Cookie Recipes Molasses Drop Cookies 3.6 (14) Add your rating & review By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on May 18, 2020 Print Rate It Share Share Tweet Pin Email Yield: 2 dozen Chewy and sticky sweet, these molasses cookies will be a surefire hit at your holiday cookie swap. Ingredients ¼ pound (1 stick) unsalted butter ½ cup packed dark-brown sugar 1 large egg ¼ cup plus 2 tablespoons molasses 1 ¼ cups all-purpose flour ½ teaspoon baking soda ¼ teaspoon salt Granulated sugar, for sprinkling Directions 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. Add egg and molasses, and mix on medium speed until combined, about 20 seconds, scraping down the sides of the bowl once. In a medium bowl, whisk together flour, baking soda, and salt; add to butter mixture. Mix on low speed to combine, 20 seconds. 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. Rate it Print