Day 10 of The 12 Days of Christmas Baking
Ginger Snaps are one of my families favorite cookies, the chewy can’t get enough of kind. I often make these up for the kids class Christmas parties and they are always a hit. The kids say that the sugar dusting looks like glitter. The only problem for me when there’s a batch of these babies in the house is that I cannot stop eating them. Have you tried dipping them in your morning coffee? To die for!
Squeakers: “You’re slow!”
Me: “How slow?”
Squeakers: “As slow as molasses in January!”
*Insert giggling here*
2 1/4 cups all-purpose flour
2 teaspoons of baking soda
1/2 teaspoon of salt
1 teaspoon ground ginger
1 1/2 teaspoons ground cinnamon
1/4 teaspoon ground allspice
3/4 teaspoon ground cloves
3/4 cup unsalted butter, softened
1/2 cup dark brown sugar, packed
1/2 cup granulated sugar
1/3 cup granulated sugar for rolling cookies
1 large egg
1 teaspoon vanilla extract
1/3 cup molasses
>> Preheat oven to 375 degrees Fahrenheit. In a bowl mix together dry ingredients: flour, baking soda, salt, cinnamon, ginger, cloves; nutmeg.
>> With an electric mixer on medium speed beat the butter for 2 minutes, add in the brown sugar and 1/2 cup granulated white sugar beating until light and fluffy, about 3 minutes. Add in to the wet mixture egg, vanilla extract and molasses beating until fully mixed. Scrape down the excess from the sides of bowl with a spatula.
>> Add dry ingredients into the wet mixture and beat at low speed for about 30 seconds, just enough to combine all ingredients.
>> Place the last of the 1/3 cup of granulated white sugar in a bowl. For larger cookies take 2 Tbsp of ginger snaps dough for each rolling dough between you hands into balls. Roll dough balls in sugar and place on ungreased cookie sheets, about 1 1/2 to 2 inches apart.
>> Bake on 375 11-13 minutes or until the edges of the cookies begin to form and the centers look cracked puffy. Cool the cookies for a few minutes before trying to transfer them to cooling racks.
Tip: Do not overcook Ginger Snaps. Ginger Snaps cookies should have soft/spongy centers out of the oven, or they will cool as hard and dry.
Makes about 18 large cookies or roll smaller.
Other 12 Days of Christmas Baking recipes:
Day 1 – Candied Pecans
Day 2 – Marshmallow Confetti Cake
Day 3 – Mini Apple Pies
Day 4 – Pumpkin Dump Cake
Day 6 – Pecan Pie
Day 7 – Whipped Shortbread Cookies
Day 8 – Mars Bars Rice Krispie Squares
Day 9 – Chocolate Chip Cookies