Tom & Jerry Cookies

How to Make Tom & Jerry Cookies

1. 1

   Step 1: Whisk the dry spices and leavening

   Active 5 min

   In a medium bowl, whisk together the all-purpose flour, baking powder, salt, ground nutmeg and ground cinnamon until evenly distributed. Set the dry mix aside while you cream the butter and sugar so flavors are ready to fold in.

   For this step

   • 2 1/2 cupsall-purpose flour
   • 1/2 teaspoonbaking powder
   • 3/4 teaspoonsalt
   • 1 1/2 teaspoonsground nutmeg
   • 1/2 teaspoonground cinnamon
   
2. 2

   Step 2: Cream butter, sugar, molasses and egg yolk; combine

   Active 12 min

   In a large bowl or the bowl of a stand mixer, beat the cold, cubed unsalted butter with the granulated sugar until the mixture lightens slightly (about 2–3 minutes). Add the molasses and the large egg yolk and beat just until combined. Stop the mixer and fold in the dry flour mixture until a cohesive dough forms—do not overmix.

   For this step

   • 1 cupunsalted butter, cold, cubed
   • 3/4 cupgranulated sugar
   • 2 tablespoonsmolasses
   • 1 large egg yolklarge egg yolk
   
3. 3

   Step 3: Shape into logs and chill

   Active 8 min · Passive 60 min

   Turn the dough onto a sheet of plastic wrap or parchment. Divide it in half and shape each half into a smooth log about 6 inches (15 cm) long and 1½ inches (4 cm) in diameter. Wrap each log tightly, pressing to keep a firm cylinder, and refrigerate until very firm, at least 60 minutes (longer is fine).
   
4. 4

   Step 4: Slice, sugar and bake

   Active 15 min · Passive 12 min

   Preheat the oven to 350°F (175°C) midway through chilling so it’s ready when the logs are firm. Unwrap one cold log at a time and slice crosswise into 1/4-inch (6 mm) rounds. Roll the edges of each slice briefly in the turbinado sugar, arrange slices about 1 inch apart on a parchment-lined baking sheet, and bake for 10–12 minutes until edges are set and centers are no longer glossy.

   For this step

   • 1/4 cupturbinado sugar (coarse) for rolling
   
5. 5

   Step 5: Cool and store; yield

   Active 5 min · Passive 15 min

   Let cookies cool on the sheet for 5 minutes, then transfer to a wire rack to cool completely for about 15 minutes. Store cooled cookies in an airtight container at room temperature for up to 3 days or refrigerate up to 7 days; cool baked goods within 2 hours of baking. Makes 24 finished cookies; serve 2 cookies per serving (serves 12).
   

1. In a medium bowl, whisk together the all-purpose flour, baking powder, salt, ground nutmeg and ground cinnamon until evenly distributed. Set the dry mix aside while you cream the butter and sugar so flavors are ready to fold in.
2. In a large bowl or the bowl of a stand mixer, beat the cold, cubed unsalted butter with the granulated sugar until the mixture lightens slightly (about 2–3 minutes). Add the molasses and the large egg yolk and beat just until combined. Stop the mixer and fold in the dry flour mixture until a cohesive dough forms—do not overmix.
3. Turn the dough onto a sheet of plastic wrap or parchment. Divide it in half and shape each half into a smooth log about 6 inches (15 cm) long and 1½ inches (4 cm) in diameter. Wrap each log tightly, pressing to keep a firm cylinder, and refrigerate until very firm, at least 60 minutes (longer is fine).
4. Preheat the oven to 350°F (175°C) midway through chilling so it’s ready when the logs are firm. Unwrap one cold log at a time and slice crosswise into 1/4-inch (6 mm) rounds. Roll the edges of each slice briefly in the turbinado sugar, arrange slices about 1 inch apart on a parchment-lined baking sheet, and bake for 10–12 minutes until edges are set and centers are no longer glossy.
5. Let cookies cool on the sheet for 5 minutes, then transfer to a wire rack to cool completely for about 15 minutes. Store cooled cookies in an airtight container at room temperature for up to 3 days or refrigerate up to 7 days; cool baked goods within 2 hours of baking. Makes 24 finished cookies; serve 2 cookies per serving (serves 12).