On the inside cover of my grandmother’s cookie book, the page number for sugar and spice cookies was written down and there was a star next to it.  This same recipe made it into Suzanne’s Table cookbook. Growing up, the smell of fresh baked cookies wafted through our home on a daily basis, not just during the holidays.  If someone were to ask me to use words to describe cookies baking in the oven, my words would be home, family, and grandma.

Back in my single girl days living in Chicago, I rarely ventured into the kitchen to actually turn on my oven, but once in a while I would dust off my cookie sheets, and make a batch of something. Like her rolling pin, I also brought my granma’s cookie sheets when I moved to my first apartment. It has been 21 years since I started using them and I still use them today.  I have tried newer ones, but I just don’t get the same even results, I am convinced that some of her magic is infused into her cookies sheets and that is why I get the consistent results I do, or it could be that my skills have just improved over the years.

The cookie is basically a classic molasses cookie, with a fancier name. It is crunchy when you bite into it and soft on the inside.  I love the smell of cinnamon, cloves, and ginger as it is baking in the oven.  Looking outside at the snow covered trees and the expectation of more snow coming today, the smell of these cookies baking make me feel all warm and cozy.



Sugar and Spice Cookies

Preheat oven to 375

1 cup brown sugar

1 egg

¾ cup shortening

¼ cup dark molasses

2 ¼ cup all-purpose flour

½ tsp salt

¾ tsp ground cloves

2 tsp baking soda

1 tsp cinnamon

¾ tsp ground ginger

¼ cup granulated sugar for dipping

In mixing bowl, combine the first 4 ingredients, mix until well combined then add in the remaining dry ingredients except for the granulated sugar.  Place bowl in the refrigerator to chill the dough.  I usually only wait about 15-20 minutes.  Roll cookies into balls about 1 ½ inch size and dip the top in the granulated sugar.


Place sugar side up on greased cookie sheet (you can also line your sheet with parchment paper instead of greasing.) Bake for about 12 minutes.  Makes about 3 ½ dozen cookies.