Chewy Molasses Cookies
- 2 C. all-purpose flour (spooned and leveled)
- 1 1/2 tsp. baking soda
- 1 tsp. ground cinnamon
- 1/2 tsp. ground nutmeg
- 1/2 tsp. salt
- 1 1/2 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 1/2 cup sugar; set aside.
- With an electric mixer, beat butter and remaining cup of 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. Roll balls in reserved sugar to coat.
- Arrange balls on baking sheets, about 3 inches apart.
- Bake, one sheet at a time, until edges of cookies are just firm, 10 to 15 minutes (cookies can be baked two sheets at a time, but they will not crackle uniformly).
- Cool 1 minute on baking sheets; transfer to racks to cool completely.
Butter Pecan Cookies
- 3/4 C. pecans
- 1/2 C. (1 stick) unsalted butter, room temperature
- 1/3 C. sugar, plus more for coating
- 1 tsp. vanilla extract
- 1/8 tsp. salt
- 1 C. all-purpose flour
- Preheat oven to 350 degrees. On a baking sheet, toast pecans until fragrant, about 6 minutes. Let cool completely; finely chop.
- With an electric mixer, cream butter and 1/3 cup sugar until light, about 1 minute.
- Beat in vanilla, salt, and flour, scraping down sides of bowl, just until dough comes together.
- Fold in pecans.
- Separate dough into 12 pieces; squeeze dough to shape into balls. Roll in sugar.
- Place, 3 inches apart, on a baking sheet. Gently flatten with the bottom of a glass.
- Sprinkle with sugar.
- Bake until golden brown, rotating sheet halfway through, about 15 minutes.
- Sprinkle with more sugar. Cool cookies on a wire rack.