I found this recipe in Southern Living in the Community Cookbook section, which for that issue supplied a few recipes from Food to Die For (yes, an actual book with “funeral food” recipes). I was not sure whether to laugh or be horrified, but these cookies were originally called Cemetery Ginger Cookies. Nope. What a macabre and morbid name for some incredibly delicious and delightful cookies. I hereby christen them Holiday Spice Cookies. These are easy to make, just make sure to plan ahead, as the dough needs to chill for a few hours before baking. I know I have raved a few times about Molasses Spice Cookies which are greatly loved by my family, me, and probably anyone else who has eaten them. I daresay I like these better. My husband respectfully disagrees with me, but to each his own. They are both pretty friggin’ delicious. The molasses spice have perhaps a bit more spice flavor and the molasses is definitely more prevalent as they have twice the amount of it. The
cemetery ginger holiday spice cookies have a bit more forward ginger flavor, but the spices in this cookie are well rounded and pleasantly warming. Good luck keeping the cookie jar filled!
from: Southern Living November 2014
makes: 5 dozen
2 cups all-purpose flour
2 teaspoons baking soda
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/2 teaspoon ground ginger (the dried ground ginger, not the chopped stuff in a jar)
1/4 teaspoon ground cloves
3/4 cup butter, softened
1 cup granulated sugar
1/4 cup molasses
1 large egg
Demerara sugar, for rolling
Stir together the first 6 ingredients.
Beat butter and granulated sugar at medium speed with an electric mixer 2 to 3 minutes or until creamy. Add molasses and egg, beating until well blended. Gradually add flour mixture, beating just until blended after each addition. Cover and chill 2 to 4 hours, the longer the better in my opinion.
Preheat oven to 325 F. Shape dough into 1-inch balls; roll in Demerara sugar to coat. Place balls 2 inches apart on 2 parchment paper-lined cookie sheets. Flatted balls slightly with bottom of a glass.
Bake in batches for 12 -15 minutes. Cool on cookie sheets 2 minutes, then transfer cookies to wire rack to cool.