I have several cookie recipes in my holiday-recipe arsenal that never disappoint and Martha Stewart’s Molasses-Spice Cookies are near the top of the list. They are moist and chewy and have tons of flavor. I like to make them into mini cookies (makes 64 mini cookies) using a small spring loaded scoop.
These cookies are a great make-ahead dessert. They will keep for 2-4 days in a air-tight container (I add in a piece of bread to keep them chewy), and they freeze beautifully. To freeze them, prepared the dough and roll the balls in sugar. Line the balls in rows on a cookie sheet. Cover well with plastic wrap and freeze. Once frozen solid, transfer the balls to a freezer bag and label with the oven temperature and cooking time (I cook the mini cookies at 350 degrees for 8 minutes, if frozen).
For a wintery twist on the cookie sandwich, use two cooled cookies to sandwich a scoop of pumpkin, ginger or vanilla ice cream. Freeze the sandwiches until ready to serve (individually wrap them in plastic if you will be leaving them in the freezer for more than a few hours.
These little cookies would also make a great party favor or homemade gift. Wrap several of them in a cello bag or glass jar and tie with a ribbon or string.
*Picture above is of raw cookies before I put them in the freezer