This recipe, from Food52 co-founder Merrill Stubbs, appeared in our 2012 Cookie Advent Calendar. Merrill says: “To me, this cookie (from the Silver Palate Cookbook) is the perfect holiday cookie. It’s like a more pliable ginger snap—thin and chewy and warmly spiced. Don’t forget a glass of milk for dunking!”

Yield: makes 24


  • 1 34 cups flour
  • 1 tsp. ground cinnamon
  • 12 tsp. ground cloves
  • 12 tsp. ground ginger
  • 12 tsp. baking soda
  • 12 tsp. kosher salt
  • 1 cup sugar
  • 12 tbsp. unsalted butter, melted
  • 14 cup molasses
  • 1 egg


  1. Heat oven to 350°. Whisk together flour, cinnamon, cloves, ginger, baking soda, and salt in a bowl; set aside. Whisk together sugar, butter, molasses, and egg in another bowl; pour over dry ingredients, and stir until just combined.
  2. Using a tablespoon, drop balls of dough spaced 2″ apart on parchment paper-lined baking sheets; bake until edges are set but middle is slightly underdone, about 8–10 minutes.