Molasses Crunch Cookies
Prep and cook time: About 1 hour. Notes: Molasses gives these crisp cookies a tangy sweetness. Store the cookies airtight for up to 3 days.
How to Make It
Step 1
1
In a bowl, with a mixer on medium speed, beat butter, brown sugar, and molasses until blended. Beat in egg and vanilla until smooth, scraping down sides of bowl as needed.
Step 2
2
In another bowl, mix flour, baking soda, and salt. Stir into butter mixture until well blended. Stir in walnuts.
Step 3
3
Drop dough in 1 1/2-teaspoon portions, 1 1/2 inches apart, onto buttered or cooking parchment-lined 12- by 15-inch baking sheets.
Step 4
4
Bake cookies in a 350° oven until slightly darker brown at edges, 10 to 12 minutes; if baking more than one pan at a time, switch pan positions halfway through baking.
Step 5
5
With a wide spatula, transfer cookies to racks to cool. If hot cookies start to break, slide a thin spatula under them to release; let stand on pan to firm up, 2 to 5 minutes, then transfer to racks to cool completely.
Step 6
6
Note: Nutritional analysis is per cookie.
Ingredients
1/2 cup (1/4 lb.) butter, at room temperature
6 tablespoons firmly packed brown sugar
6 tablespoons molasses
1 large egg
1/2 teaspoon vanilla
1 cup all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup chopped walnuts
Directions
Step 1
1
In a bowl, with a mixer on medium speed, beat butter, brown sugar, and molasses until blended. Beat in egg and vanilla until smooth, scraping down sides of bowl as needed.
Step 2
2
In another bowl, mix flour, baking soda, and salt. Stir into butter mixture until well blended. Stir in walnuts.
Step 3
3
Drop dough in 1 1/2-teaspoon portions, 1 1/2 inches apart, onto buttered or cooking parchment-lined 12- by 15-inch baking sheets.
Step 4
4
Bake cookies in a 350° oven until slightly darker brown at edges, 10 to 12 minutes; if baking more than one pan at a time, switch pan positions halfway through baking.
Step 5
5
With a wide spatula, transfer cookies to racks to cool. If hot cookies start to break, slide a thin spatula under them to release; let stand on pan to firm up, 2 to 5 minutes, then transfer to racks to cool completely.
Step 6
6
Note: Nutritional analysis is per cookie.
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