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.

How to Make It

Step 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

In another bowl, mix flour, baking soda, and salt. Stir into butter mixture until well blended. Stir in walnuts.

Step 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

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

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

Note: Nutritional analysis is per cookie.

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