Anna Holoman’s “Melt in Your Mouth Molasses Cookies”


  • 2 cups flour (all-purpose, spooned and leveled)

  • 1-1/2 teaspoons baking soda

  • 1/2 teaspoon ground nutmeg

  • 1 teaspoon ground cinnamon

  • 1/2 teaspoon salt

  • 1-1/2 cups sugar

  • 1-1/2 sticks unsalted butter (softened)

  • 1 large egg

  • 1/4 cup molasses


  1. Preheat over to 350 degrees.

  2. Whisk flour, baking soda, cinnamon, nutmeg and salt in a
    medium bowl. In another bowl, a shallow one, place 1/2 cup sugar and
    set aside.

  3. In another bowl, beat butter and remaining cup of sugar
    with electric mixed until combined. Beat in egg and then molasses. Turn
    mixer to low and then gradually beat in dry ingredients until a dough

  4. Pinch off sections of dough and roll into balls. Each one
    should be about 1 tablespoon. Roll balls in sugar you set aside in
    shallow bowl.

  5. Put balls on baking sheets, about 3 inches apart. Bake
    until edges firm up, about 10 to 15 minutes.

  6. If you want the “crackle” look, you
    need to bake one sheet at a time. You can bake two sheets at a time,
    but then you won’t get the uniform
    “crackle” look.

  7. Cool 1 minute on baking sheets, then move to racks to cool

  8. The cookies will stay fresh in an airtight
    container for 3 to 4 days.