snow days and molasses cookies

Truth is, I still think snow is magical- the flutter of winter air and the flawlessness of it all. It never tires on me. I love how it makes the city all kinds of pretty. Sort of like the perfect outfit- you know, the one you’ve kept in your closet for years. The one that has the ability to hide the less than perfect bits and enhance all else.

When it snows like this in Seattle, it seems as though the world almost pauses. We forget the normal for a little. Kids sled down the street, work slows down a bit, hot drinks are sipped, and cookies are baked. Which, really, is a perfect time to tell you about the ones I made this weekend.

Snappy and sweet with a good punch of spice and sticky with molasses- Martha really comes through with these. I should maybe tell you that because of their lacy bite and chewy centers, they make excellent bookends for a big spoonful of ice cream. But I won’t, because it would be dangerous. Okay?

I hope that these keep your bellies full for a while, friends, because I am going on vacation(!)  in two days (!) Hope you all have a lovely week.

Chewy Molasses Spice Cookies

2 cups all-purpose flour

1 ½ teaspoons baking soda

1 teaspoon ground cinnamon

½ teaspoon ground nutmeg

½ teaspoon salt

1 ½ cups sugar, divided

¾ cup (1 ½ sticks) unsalted butter, room temperature

1 large egg

¼ cup molasses

Preheat oven to 350 F. Line two large baking sheets with parchment paper and set aside. In a medium bowl, whisk together the flour, baking soda, cinnamon, nutmeg, and salt. Place ½ cup of the sugar in a shallow bowl and set aside.

In the bowl of an electric mixer, beat the butter and remaining cup of sugar until combined. Add egg and continue to beat until fully combined. Then add molasses until combined. Reduce speed to low and gradually mix in dry ingredients until a soft dough forms.

Scoop up dough one tablespoon at a time and roll into a ball. Roll each ball in reserved sugar to coat. Arrange balls of dough on prepared baking sheet, about 3 inches apart. Bake, one sheet at a time, until the edges of cookies just become firm (about 10-15 minutes). Cool one minute on baking sheet and then transfer to a wire rack to cool completely.

Recipe by Martha Stewart