Have a Gentle Holiday

And a spicy cookie

I saw a friend post the other day that her therapist, instead of wishing her merry Christmas or happy holidays said, “Have a gentle holiday.”

Therapists know better than most that for every drop of holiday cheer performed on social media, there’s an ocean of holiday despair going unposted.

This is one reason why I deleted Instagram from my phone if only for December.

I’ve long struggled with this festive season. I’ve had some profoundly ungentle holidays, especially in recent years. You probably have, too.

Listen, I have woken up each day this December with just these four goals for the day in mind:

• Maintain my Peloton streak.

• Get cozy.

• Don’t fall apart.

• Have dessert.

It’s now December 18.

I proudly present my Peloton streak:

I wish I could show you the preponderance of cozy soups, candles, socks, sweaters, and blankets I’ve applied to this time of year.

As a result, my breakdowns have been minimal, and Dan is now baking the umpteenth batch of cookies for the month.

Yes, we’ve eaten a lot of these cookies, but it’s also been fun for me to give them away. Some people have asked for the recipe. So, here it is.

Happy baking.

Be cozy. Eat cookies.

And, above all, have a gentle holiday.

Spiced Molasses Cookies

Makes 34 cookies

195 grams brown sugar

170 grams plant butter

102 grams molasses

2 teaspoons vanilla extract

2 teaspoons baking soda

2 teaspoons ground ginger

1 teaspoon ground cinnamon

½ teaspoon ground cloves

½ teaspoon ground cardamom

½ teaspoon salt

270 grams all-purpose flour

Demerara sugar, as need for rolling the dough balls

Arrange rack in the center of the oven, and preheat to 350. Line two half sheet pans with parchment or silpats.

In the bowl of a stand mixer, combine brown sugar, butter, molasses, and vanilla. Beat on medium until creamy.

In another mixing bowl, sift together the baking soda, ginger, cinnamon, cloves, cardamom, salt and flour. Whisk to combine. Add the dry ingredients to the wet ingredients and mix until combined.

Use a No. 50 disher to scoop cookie balls (about 24 grams each) and drop the cookie into a bowl of demerara sugar to coat the exterior. (Or use a rounded tablespoon to make slightly heaped tablespoon portions.)

Arrange on a prepared sheet pan, leaving about 2 inches between. (I bake 15 per sheet pan). Press down on the dough balls to flatten slightly.

Bake one sheet pan at a time for 12 to 14 minutes, until they’ve risen and cracks appear. They will be slightly browner around the edges. After cooling them on the sheet pan for 5 to 10 minutes, transfer to a cooling rack to cool completely.