My Favorite Christmas Cookie: Gingersnaps

by Kelli H. on December 20, 2013

I’ve mentioned before that I don’t typically make special foods for my blog. I just blog what I eat and love. Well, I really really love gingersnaps. It started when I was probably 16 or 17. My parents bought me a Betty Crocker cookbook for Christmas one year, and I found the gingersnap recipe inside. After that gingersnaps had stolen my heart. Only problem was the Betty Crocker recipe calls for — gasp — shortening! I kind of have this no shortening policy in effect around here. So, I hadn’t made my beloved gingersnaps in a few years.  

I decided to do some searching on the internet to find a suitable recipe that could take over the Betty Crocker recipe, and I was lucky in my search. I found this recipe that makes me not even remember my old favorites. These cookies are perfect!

I’ve been on a huge gingerbread kick lately. Last Saturday morning I made buckwheat gingerbread pancakes, and on Sunday morning I made gingerbread waffles, and then spent part of the afternoon making these gingersnaps. It’s safe to say I’m in love with gingerbread flavor. I love the spiciness to it. Anything ginger these days makes me swoon.

I should mention that if you don’t have one of those OXO scooper’s and you bake cookies often you should invest in one. Even measuring of dough allows for even baking times. It really does make such a difference in making sure all the cookies finish baking at the same time. I am so happy I finally got a little scooper. 

I only baked up one dozen, but I prepared the second dozen and froze them. I’m going to bake up the second dozen to bring to a friends house soon. I can’t wait to share them. Isn’t that what baking Christmas cookies is all about anyway? I don’t think I’ll be posting any other holiday-type recipes before Christmas so let it be known that I think very highly of these cookies. They are the perfect Christmas cookie. Hot out of the oven they are pretty heavenly, but they are also very tasty even a day later.

Gingersnaps
Recipe from Sugarloco
Makes 24 cookies

1 stick butter, room temperature
1 cup brown sugar
1/4 cup molasses
1 large egg
2 cups flour
1 teaspoon baking soda
1 tablespoon cinnamon
1 teaspoon ground ginger
1/4 teaspoon ground cloves
1/2 cup granulated sugar, for rolling

1. Preheat oven to 375 degrees.

2. Beat butter and brown sugar until creamy. Add in molasses and egg and beat until incorporated. You may need to scape the down the sides of the bowl.

2. In a bowl separate combine; flour, baking soda, cinnamon, ginger, and cloves. Add this mixture into the wet ingredients and beat until combined.

3. Scoop out dough into about 1 tablespoon sized balls and roll in sugar. Bake for 10-12 minutes, remove from oven, and cool on a cooling rack.

Thought I should end the post with a picture of this cutie boy. Here he is on his chair trying to bask in the sun a little on one of the super cold morning’s we’ve been having around here. 

{ 4 comments… read them below or add one }

lifeofdi.com December 21, 2013 at 4:38 pm

I’m a huge fan of gingersnap cookies too. I made gingerbread men earlier this week 🙂 Your recipe looks better than the one I used though. I used a lightened up, ‘healthier’ version and they were just okay (I know, I know – of course they weren’t going to be exactly like the regular gingersnaps!) These look really delicious though!

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Made in Sonoma December 22, 2013 at 5:41 pm

It’s fun to experiment lightening up recipes but for cookies I always stay with the real deal. 🙂

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Val December 22, 2013 at 6:25 pm

I’m doing my cookie baking tomorrow – these will be on my cookie tray of goodies. Thanks for sharing.

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Made in Sonoma December 22, 2013 at 10:16 pm

Yay! Hope you love them!

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