Make a batch of holiday cookies

Prep: 30 min.
Chill: 1 hr.
Bake: 10 min.
Yield: 36 cookies
Cost per serving: 13 cents

• 3 3/4 cups all-purpose flour
• 1 1/2 tsp. baking soda
• 2 Tbsp. ground ginger
• 1/2 tsp. ground nutmeg
• 1/2 tsp. salt
• 8 Tbsp. (1 stick) unsalted butter, at room temperature
• 3/4 cup dark brown sugar
• 2 large eggs
• 1/4 cup molasses

1. Sift dry ingredients onto waxed paper. Cream butter and sugar with an electric mixer until fluffy. Beat in eggs and molasses. Stir dry mixture into butter mixture to make dough. Form a disk, wrap in plastic and chill for 1 hour.

2. Preheat oven to 350 F. Line a baking sheet with parchment. Roll dough to 1/8-inch thickness. Cut cookies into desired shapes and place 1 inch apart on baking sheet. Bake until firm, 10 minutes. Cool on wire rack; decorate.

Make in advance:
Make dough and chill for up to 3 days. Allow to soften at room temperature before rolling. Or, bake cookies and freeze (undecorated) for up to 1 month. Allow to defrost before decorating.

PER SERVING (2 cookies): 197 Cal., 6g Fat (3g Sat.), 37mg Chol., 1g Fiber, 4g Pro., 33g Carb., 183mg Sod