Holiday cookies are interesting. All of a sudden, despite loving chocolate chip cookies 340 days of the year, those last 25 days, if you stick a chocolate chip cookie in my face, I’ll pass. See, I’d rather have something nutty or jammy or buttery or spiced. I want airy sugar-coated snowballs and shortbreads in all flavors and crinkly crackly beauties filling my cookie tray. (Side note: there are A LOT of cookie recipes on this site.)
But mostly, I want these spiced ginger cookies. They’re full of all of the spices I associate with winter: cinnamon and nutmeg and cloves and molasses and (obvi) ginger. Your home smells like Christmas as they bake, better than any holiday candle and guaranteed to put you in a good mood. Caught unawares by all of this cheer, you may randomly burst into song (preferably like this).
I don’t want to overpraise them and raise expectations too high, but these cookies travel well, in case you’d like to send your holiday goodness to friends near and far. They also get even better on Day 2, with the flavor of gingerbread and the texture of a snowball — crisp on the outside, soft and chewy on the inside. Rolling them in turbinado sugar before baking makes them a little sparkly and festive, without having to mess around with fussy decorations. They are the perfect cookie to pair with a cup of tea and a good book, or a hot toddy and a lazy evening in front of the fire.
These spiced ginger cookies are basically December perfection, and, since each batch makes 5 dozen cookies, you’ll have plenty for friends AND for yourself, and well, isn’t that the most important thing this time of year? …