I suppose I should work another Christmas cookie recipe into my blog…if I am going to get my all of my favorites to you in time for holiday baking.
I love the Christmas season. For me it starts around the middle of November…all the planning for Thanksgiving is the beginning of it all. Two magical holidays tied together with weeks of fun and work!
There are several kinds of cookies that simply scream “CHRISTMAS!” One of these is a Gingersnap. Cold weather seems to bring out the desire for warm spices such as cinnamon, nutmeg, clove and of course, ginger. Gingersnap Cookies are a highly addictive, sugar coated cookie that gets its chewy texture and spicy flavor from adding brown sugar, molasses, and ground spices (cinnamon, ginger and cloves) to the batter. It is believed the Gingersnap originated in Germany, which sounds logical, considering the spices.
I haven’t made gingerbread men in years, but I do make gingersnaps for events I cater during the holidays. I should take this opportunity to tell you I use a small ice cream scoop, made of stainless steel, for shaping many of my cookies. The perfect size for cookies is a #40, or one that is about 1 ½” in diameter, holds approximately 4 teaspoons of liquid. Both my gingersnaps and sugar cookies are shaped with this scoop. I drop the dough from the scoop directly into a bowl of sugar. I roll them in the sugar, and then place them on the baking sheet. This simple action saves you so much time and your cookies are of uniform size. When each cookie is made from the same amount of dough, the baking time is consistent.
I hope you enjoy them! By the way, ginger is wonderful for settling the stomach, relieves nausea.
Gingersnaps
1 1/4 cups sugar
3/4 cup butter, softened
1/3 cup molasses
1 large egg
2 1/4 cups all-purpose flour
2 teaspoons baking soda
1 teaspoon ground cinnamon
1 teaspoon ground ginger
Combine 1 cup sugar and butter in large bowl. Beat at medium speed, scraping bowl often, until creamy. Add molasses
and egg; continue beating until well mixed. Reduce speed to low; add flour, baking soda, cinnamon and ginger. Beat until
well mixed. Cover; refrigerate 30 minutes.
Heat oven to 350°F. Shape dough into 1-inch balls. Roll balls in remaining 1/4 cup sugar. Place 2 inches apart onto ungreased cookie sheets. Bake for 8 to 11 minutes or until set and lightly browned.
I love the Christmas season. For me it starts around the middle of November…all the planning for Thanksgiving is the beginning of it all. Two magical holidays tied together with weeks of fun and work!
There are several kinds of cookies that simply scream “CHRISTMAS!” One of these is a Gingersnap. Cold weather seems to bring out the desire for warm spices such as cinnamon, nutmeg, clove and of course, ginger. Gingersnap Cookies are a highly addictive, sugar coated cookie that gets its chewy texture and spicy flavor from adding brown sugar, molasses, and ground spices (cinnamon, ginger and cloves) to the batter. It is believed the Gingersnap originated in Germany, which sounds logical, considering the spices.
I haven’t made gingerbread men in years, but I do make gingersnaps for events I cater during the holidays. I should take this opportunity to tell you I use a small ice cream scoop, made of stainless steel, for shaping many of my cookies. The perfect size for cookies is a #40, or one that is about 1 ½” in diameter, holds approximately 4 teaspoons of liquid. Both my gingersnaps and sugar cookies are shaped with this scoop. I drop the dough from the scoop directly into a bowl of sugar. I roll them in the sugar, and then place them on the baking sheet. This simple action saves you so much time and your cookies are of uniform size. When each cookie is made from the same amount of dough, the baking time is consistent.
I hope you enjoy them! By the way, ginger is wonderful for settling the stomach, relieves nausea.
Gingersnaps
1 1/4 cups sugar
3/4 cup butter, softened
1/3 cup molasses
1 large egg
2 1/4 cups all-purpose flour
2 teaspoons baking soda
1 teaspoon ground cinnamon
1 teaspoon ground ginger
Combine 1 cup sugar and butter in large bowl. Beat at medium speed, scraping bowl often, until creamy. Add molasses
and egg; continue beating until well mixed. Reduce speed to low; add flour, baking soda, cinnamon and ginger. Beat until
well mixed. Cover; refrigerate 30 minutes.
Heat oven to 350°F. Shape dough into 1-inch balls. Roll balls in remaining 1/4 cup sugar. Place 2 inches apart onto ungreased cookie sheets. Bake for 8 to 11 minutes or until set and lightly browned.
Even though these cookies have been rolled in sugar before baking, during the holidays, I pipe a group of 3 holly leaves with green buttercream icing, followed by 3 little dots of red buttercream on top of each cookie. Very festive!
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