Categories: Cookies, Dessert

Ingredients

• Cookies
• 2 1/2 cups all-purpose flour
• 1 tablespoon baking powder
• 1/4 teaspoon freshly grated nutmeg
• 1/4 teaspoon salt
• 3/4 cup unsalted butter, softened
• 1 1/3 cups sugar
• 1 tablespoon unsulphered molasses
• 2 large eggs
• 1 teaspoon vanilla extract
• Topping:
• 1 tablespoon ground cinnamon
• 1/4 cup sugar

Directions

1. Position oven rack in center of oven; preheat oven to 350°; grease two baking sheets.

2. Make the dough: sift together the flour, baking powder, nutmeg, and salt into a bowl; stir until well blended; set aside.

3. In the bowl of an electric mixer, using the paddle attachment, beat the butter, sugar, and molasses at medium-high speed until light, about 1 1/2 minutes.

4. Add in eggs, one at a time, beating well after each addition.

5. Beat in the vanilla extract; scrape down the sides of the bowl and beat for 30 seconds.

6. At low speed, add the flour mixture and mix just until blended.

7. Make the topping: in a small bowl, gently whisk the cinnamon and sugar together.

8. Shape the dough into 1 1/4 inch balls (using about 1 1/2 tablespoons dough for each cookie).

9. Roll each ball into the cinnamon-sugar mixture to coat completely; arrange balls on baking sheets, spacing them 2 1/2 inches apart.

10. Flatten each cookie into a 2-inch disk.

11. Bake, one sheet at a time, for 16-18 minutes, until the tops are crinkly and they are puffed and lightly browned on the edges.

12. Transfer the cookies to a wire rack and cool completely.

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