One of the joys of baking lots of cookies over the holiday season is that you have them in the freezer, waiting to accompany a cup of nice hot tea when you come home after struggling your way through freezing “wintery mix” falling from the sky. I baked 5 different kinds of cookies in the last few months, bringing them with me to various gatherings, and putting the rest in the freezer for later. When I was growing up, there were always homemade cookies in the freezer not only to snack on, but also to be able to serve something nice to guests who might drop by.
These cookies came from Parade magazine. They were not exactly what I thought they would be. They are actually flat and somewhat soft – I kind of thought they would be thick and chewy. They are not really too spicy. But they are delicious, both fresh out of the oven and defrosted for an afternoon comfort snack.
Molasses Spice Cookies
2 1/2 cups all purpose flour
1 1/2 teaspoons baking soda
2 teaspoons ground ginger
1 teaspoon cinnamon
1/2 teaspoon salt
1 1/2 sticks unsalted butter, softened
3/4 cup brown sugar
1/2 cup molasses (not blackstrap)
1 large egg
granulated sugar for rolling
Whisk together the flour, soda, spices, and salt. In the bowl of an electric mixer, beat the butter, sugar, and molasses until well combined. Add the egg and beat one minute more. Blend in the flour mixture until you have a soft dough. Divide the dough in half and freeze for 30 minutes to firm up.
Preheat oven to 350. Line one or two baking sheets with parchment paper. Put granulated sugar in a flat bowl or on waxed paper. Shape the dough by teaspoonfuls into balls. Roll the balls in sugar. Place the balls 2 inches apart on prepared baking sheet.
Bake for 9-11 minutes, until the cookies are flattened and crackle-topped. Cool on pan for 10 minutes. Remove to a wire rack and cook completely. Makes 5 1/2 dozen cookies at 2 grams of fat/cookie.
The Perpetual Feast 
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