To celebrate the holiday season, I’m posting 12 of my favorite cookie recipes — and let me tell you, narrowing it down to just 12 is a challenge. I have dozens of recipes and variations of those recipes I’ve made over the years. But I’ve selected a variety of cookies with an array of flavors. I’ve also included simple ones for novice bakers and more complicated recipes for those who bake regularly.
Watch here each day for a new cookie recipe. And feel free to send me your favorite cookie recipes at this email.
Today’s recipe is a Soft Molasses Spice Cookie. It’s cakey and full of holiday spices from cinnamon and cloves to a dash of black pepper. While they bake, they’ll make the house smell better than any holiday candle. Plus, it’s a straightforward recipe with no unusual ingredients.
Bonus Baking Tip: If you only bake once a year, buy new baking soda and baking powder now. They’re inexpensive, and having fresh leavening takes a big part of the guesswork out of baking.
SOFT MOLASSES SPICE COOKIES
Makes about 2 dozen
To make these cookies more fanciful, roll them in demerara or turbinado sugar instead of plain granulated sugar.
3/4 cup granulated sugar
21/4 cups all-purpose flour
2 teaspoons ground ginger
1 teaspoon ground cinnamon
1 teaspoon baking soda
1/2 teaspoon ground cloves
1/4 teaspoon ground allspice
1/4 teaspoon freshly ground black pepper
1/4 teaspoon table salt
12 tablespoons unsalted butter, softened
1/3 cup packed brown sugar
1 large egg
1 teaspoon vanilla extract
1/3 cup molasses
Preheat oven to 375 degrees. Place 1/2 cup granulated sugar in a shallow bowl.
Whisk flour, ginger, cinnamon, baking soda, cloves, allspice, pepper and salt in a bowl.
Beat butter, brown sugar and remaining 1/4 cup granulated sugar until light and fluffy. Add egg and vanilla. Beat until well blended (mixture may look curdled). Add molasses. Beat well. Add dry ingredients and mix on low until fully incorporated.
Form dough into balls, using about a tablespoon for each. Roll in granulated sugar to coat. Arrange 2 inches apart on baking sheets.
Bake until cookies are puffed and golden, with cracks formed on top, about 10 to 12 minutes. Cool cookies on sheets 2 minutes. Transfer to racks to cool completely. (These cookies can be made up to three days ahead and stored in airtight containers. They can also be frozen up to a month.)