When you think of Christmas, you often think cookies. I've grown up with some incredible bakers in my family. My Great Aunt Anne was known to make wedding cakes and Christmas cookies of all sorts, my Aunt Kathy has a famous chocolate chip recipe that is absolutely divine, but unfortunately, I never inherited the baking gene. 

I have an old Christmas cookie recipe book and taped inside the cover was a handwritten recipe (which are always the best) from a friend. It's for her molasses spice cookies that have snappy crispness, with a crinkly sugary surface. Molasses cookies have always been my favorite for their earthy sweetness and blend of warming spices. I'd absolutely say this is a blue-ribbon recipe and will be a hit at your next holiday party. It’s so easy, even I can make them. 

You will need:

¾ cup unsalted butter

2 cups all-purpose flour

2 teaspoons baking soda

1 teaspoon ground cinnamon

1 teaspoon ground ginger

¾ teaspoon salt

½ teaspoon ground cloves

2 cups sugar (divided)

¼ cup dark molasses

1 large egg

Melt the butter in a heavy saucepan over low heat then let it cool to lukewarm. Stir together the flour, baking soda, cinnamon, ginger, salt, and cloves and set aside. 

Using a wooden spoon, stir in 1 ½ cups of the sugar, the molasses, and egg into the butter, mixing until smooth. Add in the dry ingredients, one-half at a time, and blend well. Cover with wax paper and chill for 30 minutes until firm. 

Heat your oven to 375 and moderately butter the cookie sheets. Place your shelves in the lower third of the oven. 

Shape the dough into 1 inch balls between the palms of your hand and roll the balls into the remaining ½ cup of sugar. Place the balls 2 inches apart on the cookie sheets and bake the cookies for 8 to 10 minutes, until the tops begin to crack. Towards the end of the baking time, rotate the pans from top to bottom and front to back. Remove from the oven and let stand for 2-3 minutes. Enjoy!