Our friends at I Shot the Chef have perfected the ultimate cookie recipe. With a little help from Martha Stewart’s original recipe, this one promises to indulge your sweet tooth! Always remember to floss and brush for at least two minutes after eating any sweets!
2 1/2 c all-purpose flour
1 tsp baking soda
1 tsp ground cinnamon
1/2 tsp ground nutmeg
1/2 tsp salt
1/2 c raw sugar
1 c sugar
3/4 c (1 1/2 sticks) unsalted butter, softened
1 large egg
1/4 c molasses
- Preheat oven to 350 degrees. In a medium bowl, whisk together flour, baking soda, cinnamon, nutmeg, and salt. In a shallow bowl, place the raw sugar; set aside.
- With an electric mixer, beat butter and sugar until combined. Beat in egg and then molasses until combined. Reduce speed to low; gradually mix in dry ingredients, just until a dough forms.
- Pinch off and roll dough into balls, each equal to 1 tablespoon. I use a small scoop to ensure the cookies are uniform in size. Roll balls in raw sugar to coat.
- Arrange balls on baking sheets, about 3 inches apart. No need to flatten… they will spread as they bake into perfect circles. Bake, one sheet at a time, until edges of cookies are just firm, 12 to 17 minutes. Rotate the baking sheet half way though baking. Cool 1 minute on baking sheets; transfer to racks to cool completely. Store in an airtight container up to 4 days.
Makes about 36 cookies
Let us know how they turn out!