The word celebrate conjures up different images for most people. For some, it’s the image of party hats and streamers. For others, it’s the pop of a champagne cork. For me, it’s food. Birthday, anniversary, holiday - my first thought is ok, what should we cook! And at this time of year, that cooking becomes baking.
The world is divided into two types of people - those who cook, and those who bake. I am a cook. Sure, I have three or four dessert recipes that I make really well and always rely on, but baking really isn’t my thing. Except at Holiday time. That’s when I throw caution to the winds, break out the big Kitchen Aid mixer and place an order with King Arthur for 20 lbs. of flour (they really do have the best flour - kingarthur.com).
For some reason baking is more fun to do with family than cooking (I guess the aroma of gingerbread is more pleasing than garlic and onions), and everyone seems to gravitate to the kitchen when they hear the clanking of the measuring spoons, cups and bowls, in anticipation of a sweet treat.
These cookies are very simple, and not too sweet - perfect with a glass of milk or a cup of hot cocoa.
Brown Sugar and Spice Cookies

6 tablespoons butter, softened
2/3 cup dark brown sugar
1 tablespoon molasses
1 egg
1 3/4 cup flour
1 teaspoon baking powder
1 tablespoon ground ginger
1 teaspoon cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon ground allspice
Topping:
1 tablespoon sugar
1 teaspoon cinnamon
1/4 teaspoon allspice

Preheat oven to 350. Using a wooden spoon or a hand mixer, cream the butter and sugar until smooth. Add molasses and the egg, and mix well. In a separate bowl mix together the rest of the ingredients (flour through allspice). Mix the flour mixture into the butter mixture until you have a soft dough. Pinch off some dough and roll a ball between your palms about 1 inch in diameter, and place on a cookie sheet sprayed with cooking spray. Continue until all the dough is used up. (these cookies do not spread much so you can place them fairly close together) Gently press down on each ball with your palm so they’re slightly flattened. Sprinkle the topping mixture over the cookies, and bake approximately 10 minutes (check them after 8 minutes). Transfer the cookies to a rack to cool.
You can play with the spice in these cookies to suit your taste - too much “gingerbread”? - omit the molasses and reduce the ginger to 1 teaspoon. Want to sneak in some fiber for the kids? - reduce the white flour to 1 1/4 cups and add 1/3 cup whole wheat flour.