One of my family’s favorite year-round cookies were my mother’s Molasses Cookies — soft, chewy, sugar-coated treats. When it came time for Christmas though, in went the ginger, cloves and nutmeg; voila, Gingerbread Cookies — soft, chewy, sugar-coated, delicious! With only a few days remaining before the big day, there’s still time to make a batch of your own. Nollaig shona duit. . . Happy Christmas!

GINGERBREAD COOKIES

Makes 28 to 30

For the cookies

2 1/4 cups flour

1 tablespoon cornstarch

2 teaspoons baking soda

1 teaspoon cinnamon

1/2 teaspoon salt

1 teaspoon ginger

1/4 teaspoon cloves

1/8 teaspoon nutmeg

6 ounces butter, at room temperature

3/4 cup (packed) light brown sugar 

1/4 cup granulated sugar

1/4 cup molasses

1 large egg

2 teaspoons vanilla extract

For the sugar coating

1/4 cup sugar

1 teaspoon cinnamon

Steps:

     1. Make cookies. Preheat oven to 350°F. Line two cookie sheets with parchment paper.

     2. In a large bowl, whisk together flour, cornstarch, baking soda, cinnamon, salt, ginger, cloves, and nutmeg.

     3. In a stand mixer fitted with a paddle attachment (or with a hand mixer), beat butter, brown sugar, and granulated sugar on medium speed until light and fluffy. Add molasses, egg and vanilla extract; mix until well combined. Slowly beat in flour mixture until smooth.

     4. Make sugar coating. In a small bowl, combine sugar and cinnamon. Roll 1 heaping tablespoon of dough into balls and toss in cinnamon sugar. Place on prepared pans, spacing about 2 inches apart

     5. Bake for 10 minutes, or until edges are just set. Transfer to a wire rack and sprinkle cookies with any remaining sugar coating while still warm. Store in an airtight container for up to 1 week.