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Molasses Crunch Cookies





Yields
Makes about 70 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.

 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
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.

Nutrition Facts

Servings 0

Amount Per Serving
Calories 34Calories from Fat 50
% Daily Value *
Total Fat 1.9g3%

Saturated Fat 0.9g5%
Cholesterol 6.6mg3%
Sodium 33mg2%
Total Carbohydrate 3.9g2%

Dietary Fiber 0.1g1%
Protein 0.4g1%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.