Christmas is officially one week away and my mind is abuzz with all the wonderful things that the holiday brings. Back when I was little, the week before Christmas brought thoughts of Santa Claus and the gifts I might find under our tree Christmas morning. My cousins, brother and I would go back and forth all week discussing the gifts we hoped Santa would bring us on December 25th. And finally, after weeks of anticipation, Christmas morning would arrive and my brother, Sean and I would rush down the stairs consumed with excitement. Nowadays, the excitement revolving around Christmas has nothing to do with gifts. Night after night of family parties and extended time with the people I love is what makes me look forward to this time of year so much. Just like every year before, the next few days will be filled with laughter, family, and of course, food.
As I mentioned before, the Christmas season often means a few days of baking dozens of cookies to give to family and friends. And each year I like to try a few new flavors and varieties. Sometimes I’m drawn to more unique flavor combinations or crazy ingredients. But this year, I decided to try a few classic Christmas cookie flavors. And nothing is more classic than a soft gingersnap cookie subtly spiced and sprinkled with granulated sugar. I found this recipe over at Two Peas and their Pod and was delighted with the result. The recipe yields three dozen soft gingersnap cookies, perfect for the most wonderful time of the year.
Ingredients: Makes 3 dozen, from Two Peas and Their Pod
- 2 1/4 cups flour
- 1 tsp. baking powder
- 1/4 tsp. salt
- 1 tsp. ground ginger
- 1 tsp. cinnamon
- 1/2 tsp. ground cloves
- 1/4 teaspoon nutmeg
- 3/4 cup unsalted butter, softened
- 1 cup light brown sugar
- 1 egg
- 1 tsp. vanilla
- 1/4 cup molasses
- White sugar-to roll the cookie dough in
1. Combine the flour, baking powder, salt, and spices in a medium bowl.
2. In a large bowl, combine the butter and brown sugar and beat with an electric mixer until smooth and creamy.
3. Add in the egg and vanilla extra. Mix until well combined.
4. Add in the molasses. Mix until the molasses is combined with the other ingredients.
5. With the mixer on low, slowly add the flour mixture.
6. Form the dough into Tablespoon sized balls. Roll the dough in white sugar.
7. Place each dough ball on a greased cookie sheet and flatten slightly
9. Bake for 8 minutes at 375