Next week is Christmas, time has flown by. This is the last installment in my holiday cookie recipe series. Ginger molasses cookies are holiday magic, fragrant with warm spices, chewy and so delicious. Here’s how to make them:

Ginger Molasses Cookies

makes approximately 36 cookies

2 1/4 c flour

2 tsp baking soda

1/2 tsp kosher salt

1 1/2 tsp cinnamon

1/2 tsp ginger

1/4 tsp allspice

1 stick (4 oz butter) room temperature

3/4 c dark brown sugar packed

1/2 c unsulphured molasses

1 large egg

granulated sugar to roll the dough in

Sift or whisk together the dry ingredients (flour, spice, baking soda, salt) set aside

Cream butter and brown sugar with stand or electric mixer until light and fluffy, add the egg and molasses beat until smooth and well incorporated. Add the dry ingredients with the mixer on low speed, beat only until combined. Refrigerate dough for 1 hour. Preheat oven to 375 degrees.

Use a 1 1/2 tsp scoop, roll with your hands into a ball and coat with sugar. Place on lined baking sheet. using two fingers gently press each ball to slightly flatten.

Bake for 12 minutes. Remove from oven let cool for 10 minutes on the cookie sheet then transfer to cooling rack. They are supposed to crack, it’s the hallmark of a good ginger molasses cookie. Embrace the cracks.

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