two yolks

Maybe I should start with a confession: I didn’t make these. Angela did. But I helped!

I like cookies a lot. They’re probably my favorite dessert to make. I think it’s the portability of the cookie that really appeals to me. There’s no need to get out a plate or fork. You can just pick it up and eat it wherever.

And I end up eating a lot of cookies. I’ve become known for it at work. I like them to take with my lunch and I’ve been known to (frequently) eat them for breakfast. It can’t be much worse than a donut can it?

We didn’t follow this recipe in all regards. It called for adding black pepper and that didn’t appeal to us (well, Angela really since she made the cookies). Supposedly it adds a spicy surprise but I wasn’t sure that pepper was a flavor I’d like in my cookies. So we omitted it and the cookies are still quite good.

Strangely, I think the cookies are better the next day than they are freshly baked (heresy I know). They firm up a bit which improves their texture. If I were to make them again, I think I would add some grated nutmeg. There’s definitely a missing flavor (which could simply be the lack of black pepper) that I think nutmeg would correct. Either way, these are still some pretty good cookies and seem appropriately Christmasy for me.

Molasses Spice Cookies
Adapted from Baking: From My Home to Yours

2 1/3 cup all purpose flour
2 tsp baking soda
1/2 tsp salt
2 tsp ground ginger
1/2 tsp ground cinnamon
1/4 tsp ground allspice
12 tbsp butter, softened
1 cup light brown sugar
1/2 cup molasses
1 egg
about 1/2 cup sugar

1. Whisk together the flour, baking soda, salt, and spices.
2. In a stand mixer with a paddle attachment, beat the butter on medium speed until it becomes smooth and creamy.
3. Add the brown sugar and molasses and beat to blend, about 2 minutes.
4. Add the egg and beat for 1 minute more.
5. Reduce the mixer speed to low and add the dry ingredients. Mix only until it is homogeneous. Turn off the mixer and verify that all the flour is mixed in by folding the mixture together several times with a spatula.
6. Remove the cookie dough from the mixer bowl and divide it in half. Wrap each half in plastic wrap and refrigerate for 1 hour or more.
7. Preheat the oven to 350°F. Line two cookie sheets with parchment paper.
8. Remove the dough from the refrigerator. Divide one half into 12 different balls about 2 tbsp in size. Place each ball on a cookie sheet. Dip the bottom of a cup into sugar and press one of the balls flat, until it is 1/4″ thick. Repeat with the remaining balls and then the remaining half of the dough.
9. Bake each cookie sheet for 12 to 14 minutes. Allow the cookies to cool and then remove them from the cookie sheet. Repeat with any remaining cookie sheets
10. Store in a air tight container.

Makes about 24 cookies.