Martha Bakes: For The Cookie Jar Episode - PBS Food

Martha Bakes: For The Cookie Jar Episode

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With Martha Bakes, discover Martha Stewart’s tips and techniques to create delectable baked goods. Be sure to check your local listings to see when the program will be airing in your area.


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Since you can never have enough cookies in your cookie jar, Martha updates three favorites with more wholesome pantry ingredients: sinfully good pecan, oat, and dark chocolate chunk cookies, chewy molasses crinkles made extra flavorful with quinoa flour, and slice-and-bake buckwheat-espresso cookies for a grown-up treat. Your cookie jar will never stay full for long!

This Week’s Recipe

Chewy Molasses Crinkles

Make Martha Stewart's Chewy Molasses Crinkles recipe from the Cookie Jar episode of Martha Bakes.



  • 1 stick (1/2 cup) unsalted butter, room temperature
  • 1 cup packed light brown sugar
  • ½ cup natural cane sugar
  • 2 large eggs
  • ½ cup unsulfured molasses
  • 2 tablespoons safflower oil
  • 1 ½ cups all-purpose flour
  • ½ cup quinoa flour
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground ginger
  • 1 teaspoon ground allspice
  • ½ teaspoon coarse salt
  • ½ cup raw sugar, such as turbinado, for rolling


  1. In a bowl, with an electric mixer, beat butter, brown sugar, and cane sugar on medium until smooth, about 3 minutes. Mix in eggs, one at a time, followed by the molasses and oil.
  2. With mixer on low, gradually mix in flours, baking soda, cinnamon, ginger, allspice, and salt. Cover dough with plastic wrap and refrigerate until firm, about 1 hour or up to overnight.
  3. Preheat oven to 325 degrees. Put raw sugar in a bowl. Roll 2 tablespoons of dough into a ball; repeat with remaining dough. Roll balls in sugar to coat, and space 3 inches apart on parchment-lined baking sheets.
  4. Bake, rotating sheets halfway through, until cookies are flat and centers are set, 14 to 16 minutes. Transfer sheets to wire rack and let cookies cool completely. (Cookies can be stored between layers of parchment in an airtight container at room temperature up to 5 days.)


Reprinted from A New Way to Bake: Classic Recipes Updated with Better-for-You Ingredients from the Modern Pantry by the Editors of Martha Stewart Living. Copyright © 2017 by Martha Stewart Living Omnimedia, Inc. Published by Clarkson Potter/Publishers, an imprint of Penguin Random House LLC.

Yield: Makes about 2 dozen


Additional Recipes

Additional recipes and video clips from the episode are available on

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