In the leadup to the holidays, this past weekend was more than just one of the last to finish your holiday shopping, clean your home for Hannukah guests or figure out whether or not that rogue strand of Christmas lights actually worked. In New York City, Saturday December 12 was also every resident’s annual personal hell, also known as SantaCon, a tradition we nearly eradicated from the calendar this year (or at least from this borough), but a fight we ultimately lost. For those unfamiliar (and I envy you), this festive-sounding event is an opportunity for many hundreds of freshly-college-graduated boys and girls to dress up as Santa (or elves, or reindeer, or a slutty and ill-advised-given-the-
Generally I’m a fiend for chocolate or cookies filled and studded with goodies. But I came across these beauties while perusing Dorie Greenspan’s books for some holiday-inspired cookies, and they were just simple enough for me to undertake while feeling under the weather (which may account for a small percentage of this year’s disgust towards SantaCon, but not much). And they are such keepers- rich, very spicy and oh-so-festive, the perfect cookies to leave for Santa on Christmas Eve with a glass of milk for dunking.
I think the best part of the cookies is the texture- they’re these big, thin cookies with a crispy outside and a chewy center that I always find so satisfying. Ever a sucker for uniformity and organization, they are also easy to make exactly the same size, so they stack perfectly and would look great in cellophane and a ribbon, to be given out as gifts.
As we gear up for jam filling and tempered chocolate and confectioners’ sugar all over the floor and the dreaded cookie gun, I think it’s nice to include in the holiday cookie mix a simple classic that didn’t take years off of your life to make. They’re beautiful, they’re absolutely scrumptious and they taste like December, whatever celebrations yours entails.
Ingredients
- 2 1/2 cups all-purpose flour
- 2 teaspoons baking soda
- 1/2 teaspoon salt
- 2 teaspoons ground ginger
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground allspice
- Good pinch of cracked or coarsely ground black pepper
- 1 1/2 sticks (12 tablespoons) unsalted butter, at room temperature
- 2/3 cup light brown sugar
- 1/3 cup dark brown sugar
- 1/2 cup molasses (not blackstrap)
- 1 large egg
- About 1/2 cup sugar, for rolling
Instructions
- Whisk together the flour, baking soda, salt, ginger, cinnamon, allspice and pepper.
- Working with a stand mixer, preferably fitted with a paddle attachment, or with a hand mixer in a large bowl, beat the butter on medium speed until smooth and creamy. Add the brown sugar and molasses and beat for 2 minutes or so to blend, scraping down the sides of the bowl as needed. Add the egg and beat for 1 minute more. Reduce the mixer speed to low and add the dry ingredients, mixing until the flour and spices disappear. If some flour remains in the bottom of the bowl, to avoid overbeating the dough, mix in the last of the dry ingredients by hand with a rubber spatula. You'll have a smooth, very soft dough.
- Divide the dough in half and wrap each piece in plastic wrap. Freeze for 30 minutes, or refrigerate for at least 1 hour. (The dough can be kept refrigerated for up to 4 days).
- When ready to bake, center a rack in the oven and preheat the oven to 350°F. Line two baking sheets with parchment or silicone mats.
- Put the sugar in a small bowl. Working with one packet of dough at a time, divide it into 12 pieces, and roll each piece into a smooth ball between your palms. One by one, roll the balls around in the bowl of sugar, then place them on one of the baking sheets. Dip the bottom of a glass into the sugar and use it to press down on the bookies until they are between 1/4 and 1/2 inch thick.
- Bake the cookies one sheet at a time for 12 to 14 minutes, or until the tops feel set to the touch. (NOTE: The cookies do spread, so I'd recommend baking in 4 batches, with 6 to a sheet). Remove the baking sheet from the oven and, if the cookies have spread and are touching, use the edge of a metal spatula to separate them while they are still hot. Transfer the cookies to a rack to cool to room temperature. Repeat with the second batch of dough.
Notes
Adapted from Baking: From My Home to Yours
