Things I love to do: Baking Cookies
Christmas cookies are my favorite holiday treat. I love baking with my boys, and we make armies of over-frosted, over-sprinkled sugar cookie masterpieces. I remember my grandmother sending boxes of cookies, and my mom always made a gorgeous variety of treats: Peanut butter blossoms, spritz trees with almond extract, date pinwheels, and, best of all, gingersnaps.
There’s something so perfect about gingersnaps during the holidays. Not too sweet or flashy, gingersnaps are the cookies I most look forward to making and sharing. They go with coffee, tea, eggnog, or even an old-fashioned, especially with a fire in the fireplace, in the glow of your holiday decorations, with cards from friends and family to remind you what’s most important. Those you love and those who love you back.
Photo Credit Priscilla du Preez
Here's my family Gingersnaps recipe. I hope you love them as much as we have through the years. Enjoy!
Ingredients:
¾ c unsalted butter
1 c granulated sugar (plus extra for rolling)
¼ c molasses
1 egg
2 c sifted white flour
2 tsp baking soda
1 tsp cinnamon
½ tsp ground cloves
½ tsp ground ginger
½ tsp salt
Optional: Colored sugar for rolling cookies
Directions:
Cream butter and sugar until light in color and fluffy, 3-4 minutes. Mix in molasses and egg until fully combined. Whisk together flour, baking soda, spices, and salt. Add to the first mixture and still until just combined. Chill for at least 30 minutes (or even overnight).
When you’re ready to bake, preheat oven to 350 degrees. Scoop into 1” balls and roll in 1/3 c granulated sugar. For an extra festive touch, add seasonally colored sugar sprinkles (red, green, blue, or a combination) to the sugar before rolling the
dough. Use parchment or Silpat on the baking sheet and space cookies 2” apart.
Bake for 6-7 minutes, until centers are just set and edges are firm. Cool on the baking sheet for 5-6 minutes; cool completely on a wire rack. Best within 3 days; freezes well.
Makes 3 dozen.