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Adapted from Martha Stewart’s Cookies
Makes about 2 ½ dozen

2 ¼ cups all purpose flour
¼ teaspoon ground pepper
¾ teaspoon ground cinnamon
½ teaspoon ground allspice
¼ teaspoon ground nutmeg
¼ teaspoon ground cloves
¼ teaspoon baking soda
½ cup (1 stick) unsalted butter, room temperature
¾ cup packed light brown sugar
¼ cup molasses
1 large egg
½ teaspoon vanilla extract
½ to 1 cup confectioners’ sugar

1. Preheat oven to 350F. Line two baking sheets with parchment or a silicone liner.
2. In a medium bowl, whisk together flour, pepper, cinnamon, allspice, nutmeg, cloves, and baking soda; set aside.
3. In the bowl of an electric mixer, cream butter, brown sugar and molasses on medium speed until fluffy, about 3 minutes. Add egg and vanilla, scraping down the sides of the bowl as needed, beating to combine. Reduce speed to low and add flour mixture, beating until just combined.
4. Using a 1-inch cookie scoop or a heaping tablespoon, roll dough into balls, placing on prepared cookie sheets about 1 inch apart. (Dough can be frozen at this point, covered tightly, for up to one month.)
5. Bake, rotating sheets halfway through, until golden and the tops are slightly cracked, about 15 minutes. Let cool on cookie sheets for 1 minute before transferring to wire racks to cool slightly.
6. Place confectioners’ sugar in a large zip top bag. Working with a few cookies at a time, add cookies to bag and shake until well coated. Place on wire racks to cool completely.

Note: Next time I make these, I’ll probably add a pinch of salt to the dry ingredients to round out the flavor. They are good, but seem to be lacking just a little something.

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