This is one of the best damn cookie recipes I’ve ever published. I wanted a gingerbread-like cookie to share with you all but the problem is, I don’t like gingerbread, I don’t like molasses, and I don’t like powdered ginger but I love cinnamon! So I came up with this chewy, cinnamon-y cookie full of Christmas joy. This cookie has the BEST texture and flavor and is hands down the best Christmas Cookie recipe ever.

I took a tin over to my parents’ house and my mom said, “No thanks, I really don’t like molasses.”

To which I replied, “Trust me.” She took a tiny bite and her eyes lit up and she said, “OMG! Your dad has to come in here.”

He came bouncing in the living room, took one look at them, and said, “Oh, I don’t like molasses.”

“Just try it. Trust me!” I said.

He took a bite and lit up like a Christmas tree and dove his hand in the tin to grab another. “I’m gonna need two!” he said.

So there you have it. None of us even like molasses but it’s impossible not to love this chewy cookie, which I’m calling Christmasdoodles because they remind me a lot of Snickerdoodles with a holiday spin. Words cannot even express how good these are. Am I raving too much? I feel like I’ve been fangirling over these cookies all week. I can’t even count how many texts from my friends I’ve gotten about these cookies asking me to post the recipe. Everyone just seems to know this is the best Christmas cookie recipe ever.

My mom wanted me to point out that unlike many Christmas cookies, you can easily stack these, making them easy to store. (Tupperware becomes a premium in our homes during the holidays!) This recipe also dirties very few dishes, which you know is always my goal. This is an easy recipe to make. If you’ve got little bakers at home, I’m sure they’ll love helping you roll the cookie dough in sugar!

A note about nutmeg: I love the flavor of freshly grated nutmeg. It makes a big difference! I keep whole nutmegs in my pantry. They last a super long time and I think three of them cost me a couple of dimes so I highly recommend grabbing a couple the next time you’re at the store to keep in your pantry.

Christmasdoodles
Makes about 3 dozen cookies
1 cup plus 2 Tbsp unsalted butter, softened
1 cup packed brown sugar
1 large egg
1/4 cup plus 2 Tbsp molasses
2 1/2 cups all-purpose flour
2 1/2 tsp baking soda
1/2 tsp salt
1 1/2 Tbsp cinnamon
1/4 tsp freshly grated nutmeg (from a whole nutmeg)
1/2 cup granulated sugar

1. Cream together softened butter and brown sugar in a stand mixer until light and fluffy. Beat in egg and molasses, scraping down the sides of the mixer between each addition. Measure flour, baking soda, salt, and cinnamon right on top of the dough. Grate nutmeg into flour mixture. Stir dry ingredients into dough.
2. Wrap dough with plastic wrap and refrigerate for two hours.
3. Preheat oven to 350 degrees. Spoon granulated sugar in a small bowl. Roll dough into about three dozen 2″ balls, rolling each in granulated sugar as you go. Place 2″ apart on cookie sheets and bake for 8-10 minutes. Let cool on the cookie sheets for 10-15 minutes, then transfer to wire racks to cool completely.