The Second Day of Christmas Cookies: Molasses Spice Cookies

 “I nailed it.”

The comment laid bare my conceit, but this latest batch of cookies deserved it. Even my 16-year-old – who seems to delight in nothing more than contradicting her father – nodded in assent.

The Second Day of Christmas Cookies is devoted to one of my favorite recipes: a variation on Martha Stewart’s molasses spice crisps.

I love the smell and flavor of these cookies. They’re synonymous now with fall and Christmas (though I’m not shy about making them any time of year). I’m also particularly fond of how the salt in the recipe helps highlight the cloves and cinnamon.

I should also tell you upfront that I’ve never made these cookies intending them to be “crisps” [if you’re into crispier cookies generally, that’s ok, but we might have trouble relating]. From the outset, I’ve tinkered with the baking time and temperature (as well as the size of the cookie), looking for the perfect balance of soft cookie interior with slightly crusted exterior.

In my last few batches, I’ve come as close to that perfect balance as ever by going bigger with the cookies (using the 2” ice cream scoop) and lowering the baking temperature to 325 degrees for 10 minutes.

Here’s my variation of the recipe:

Molasses Spice Cookies (Inspired by Martha Stewart)

Ingredients

• 2 cups all-purpose flour
• 2 teaspoons baking soda
• 1 teaspoon ground cloves
• 1 teaspoon ground ginger
• 1 teaspoon ground cinnamon
• 1/4 teaspoon salt
• 3/4 cup solid vegetable shortening
• 1 1/2 cups granulated sugar, divided
• 1 large egg
• 1/4 cup unsulfured molasses

Directions

1. Preheat oven to 325 degrees. Line baking sheets with parchment (since Michelle doesn’t like the residual cinnamon smell on the Silpats); set aside.

2. In a medium bowl, whisk together flour, baking soda, cloves, ginger, cinnamon, and salt; set aside. In the bowl of an electric mixer fitted with the paddle attachment, combine shortening and 1 cup sugar. Beat on medium speed until light and fluffy, about 2 minutes. Add egg and molasses, then beat to combine. Add dry ingredients and beat on low to combine.

3. Place the remaining 1/2 cup sugar in a small bowl. Using a 2-inch ice-cream scoop, form balls of dough. Roll dough balls between the palms of your hands until smooth. Roll in sugar. Place about 2 inches apart on prepared baking sheets. Bake until the cookies are set in the center and begin to crack, about 10 minutes, rotating the baking sheets once after 5 minutes. Transfer the baking sheets to a wire rack to cool, 5 minutes. Transfer cookies to rack until completely cool. Store in an airtight container up to 1 week.

Makes about 12 cookies [closer to 24 if you use the 1 ½ inch ice cream scoop].