Food & Cooking Recipes Dessert & Treats Recipes Cookie Recipes Lucinda's Molasses Drops 3.6 (119) 14 Reviews 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 June 12, 2017 Print Rate It Share Share Tweet Pin Email Yield: Makes about 3 dozen large or 18 dozen small Some of the best family heirlooms are edible, like these cookies, a tweaked version of Lucinda Scala Quinn's great-grandmother's recipe. Ingredients 1 ¾ cups all-purpose flour ½ teaspoon baking soda ½ teaspoon ground cinnamon ½ teaspoon coarse salt ¼ teaspoon ground ginger ⅛ teaspoon ground cloves ½ cup packed light-brown sugar 2 ounces (4 tablespoons) unsalted butter, melted ¼ cup unsulfured molasses ¼ cup whole milk 1 large egg, lightly beaten ¼ cup finely chopped candied orange peel Sanding sugar, for rolling Directions Preheat oven to 375 degrees. Whisk together flour, baking soda, cinnamon, salt, ginger, and cloves. Whisk in brown sugar. Stir in melted butter, molasses, milk, and egg. Fold in candied orange peel. Roll 1 tablespoon or 1/2 teaspoon dough into a ball. Roll in sanding sugar, and transfer to parchment-lined baking sheets. Repeat with remaining dough. Chill in refrigerator for 5 minutes. Flatten each ball with the bottom of a glass. Bake for 12 minutes. Transfer cookies to wire racks, and let cool. Rate it Print