I was feeling under the weather last Saturday night, so I stayed in, turned on the Christmas tunes, and made Gingersnap cookies. With the sweet aroma of our newly bought Christmas tree mixing with the smell of ginger and cinnamon coming from the oven, our apartment literally reeked of Christmas. All week I’ve been eating these perfect cookies and catching wonderful whiffs of the tree, really revving my christmas engine.
Find the recipe for these classic Gingersnap Cookies below. They make great party favors or potluck offerings, layering neatly in a cookie tin and traveling well. They also stay fresh and delicious for a whole week if they last that long! They’re easy to bake, hard to screw up, chewy in the middle, a little crispy on the edges, and best when consumed alongside a fragrant Christmas tree. Happy holidays!
(Makes approximately 24 cookies)
3/4 cup of butter
1 cup of sugar
1/4 cup of molasses
2 cups sifted flour
1 teaspoon ginger
1 teaspoon cinnamon
1/2 teaspoon cloves
2 teaspoons baking soda
1/2 teaspoon salt
– Cream butter and sugar
– Add molasses and unbeaten egg, and beat all together well
– Add all other ingredients and blend
– Roll balls of dough in sugar and bake on greased cookie sheet at 350 degrees: 10 minutes for chewy cookies, 12 minutes for crunchy cookies