My Aunt Laura is the type of woman who has a garden overflowing with vegetables and fruits. When we’d visit, we would pick berries from the bushes while my uncle smoked meat in the smokehouse he’d built himself. Inside, her kitchen was carefully arranged for ease and near constant use. It was cozy and simple and lovely as can be. It was my aunt who introduced me to my first cookbook, the Joy of Cooking and explained to me how to arrange my pantry. She gave me my first ever recipes, written in sparse script, without excess explanation. One of those recipes is her molasses cookies, a favorite in our family and a holiday staple.

I wish I could hand this to you on an oversized, stained note card, covered in careful cursive script and full of memory and love, as it was given to me. Instead you will have to take it down, bake memories into this recipe and then pass it along yourself. I hope this recipe is the beginning of many sweet moments to come.

In a large bowl sift together:
2 cups flour
2 teaspoons baking soda
1 teaspoon salt
1 teaspoon cinnamon
1 teaspoon cloves
1 teaspoon ginger

In a smaller bowl, cream:
3/4 cup butter
1 egg
1/4 cup molasses
when well mixed, add 1 cup sugar

Mix the wet ingredients into the dry until just combined. Round the dough into tablespoon sized balls, then roll sugar. Use the palm of your hand or the bottom of a glass to squash each cookie onto your parchment paper covered baking sheet.

Bake at 350 for 8-10 minutes.

Wonderful with almond milk or hot cider. Happy Holidays!

Image via Cookie + Kate