If a gingerbread man knocked up a snickerdoodle... this is what you'd get. Not to be bawdy or anything, but that's pretty much the best way to describe these softly spiced cookies. Holiday is perhaps my favorite time of year, only because I have a legitimate reason to make batch after batch of holiday cookies. No other time of year is that acceptable (not like I let that stop me, though, still...) While I often turn to my tried-and-true holiday staples (like my grandmother's gingerbread or these mint-stuffed chocolate cookies), sometimes it's nice to mix it up a bit with something new. Like these, an updated twist on an old-fashioned recipe that are sure to be a new holiday favorite. Normally snickerdoodles are light, almost white in color, and then rolled in cinnamon sugar. This version, however, is a ruddy brown with a richer flavor from the added molasses. While they might seem plain (they are not stuffed or salted, nor filled or frosted) they are anything but ordinary. Soft and

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