Snowy Days, Milk and Chewy Gingersnap Cookies
There are a few days of the winter where the weather turns, the fire is lit and our family hunkers down for the snow. December is my favourite time of year to spend these days snuggled in our pj’s, binge watching holiday movies and spoiling ourselves with our grandma’s Chewy Gingersnap Cookies and a nice cold glass of milk.
Disclosure: This post is sponsored by Dairy Farmers of Canada. All opinions are 100% my own.
From baking in the kitchen with my mom to leaving milk and cookies out for Santa, milk has always been part of my fondest holiday memories. Now, I carry the same traditions on with my own children.
The Best Chewy Gingersnap Cookies
What makes “the best” chewy gingersnap cookie? It starts with the texture; a crispy cracked outer crust and soft and chewy middle make gingersnap perfection. A little drizzle of white chocolate and festive candy sprinkles gives an extra touch of Christmas magic.
Most of all, baking a batch of these cookies with my kids adds to the special moments I treasure most.
Christmas is my favourite time of year. I could spend my days baking, building snow forts with the kids and decorating all the things. Thankfully, my kids are equally festive; with a simple promise of milk and chewy gingersnap cookies, they are more than happy to participate in all my holiday fun.
When the holidays are upon us, our large family goes through litres and litres of milk, each with their own favourite way to drink it.
If you asked my husband, a tall glass of milk filled to the brim with ice is the only way and our youngest prefer to flavour theirs by cookie dunking. Personally, I like my milk best with comfort food and, fortunately, this farm crew has a few regular meat and potato style meals to indulge.
Whichever way we like our milk, one thing is for sure, milk is a big part of our Christmas memories.
This holiday season I’m sharing my support for Dairy Farmers of Canada and all the hard work our farmers do to bring quality milk to my family table.
Grab a few Chewy Gingersnap Cookies and a glass of milk, curl up on the couch with your loved ones and join me in being a kid again with this adorable holiday video celebration of milk.
If you like this recipe, let me know in the comments below, check out my other recipes and I’d also love if you’d pin it for later on Pinterest or follow along for other great recipes on Facebook, Twitter and Instagram.
- 2 ¼ cups all-purpose flour
- 2 teaspoons of baking soda
- ½ teaspoon of salt
- 1 teaspoon ground ginger
- 1 ½ teaspoons ground cinnamon
- ¼ teaspoon ground nutmeg
- ¾ teaspoon ground cloves
- ¾ cup unsalted butter, softened
- ½ cup dark brown sugar, packed
- ½ cup granulated sugar
- ⅓ cup granulated sugar for rolling cookies
- 1 large egg
- 1 teaspoon vanilla extract
- ⅓ cup molasses
- Preheat oven to 375 degrees Fahrenheit.
- In a bowl mix together dry ingredients: flour, baking soda, salt, cinnamon, ginger, cloves, nutmeg.
- Using an electric mixer on medium speed, beat the butter for 2 minutes, add in the brown sugar and ½ cup granulated white sugar beating until light and fluffy (about 3 minutes). Add the egg, vanilla extract and molasses to the wet mixture, 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 ⅓ cup of granulated white sugar in a bowl. For larger cookies, take 2 tablespoons of dough for each cookie and roll between your hands into balls.
- Roll dough balls in sugar and place on parchment lined cookie sheet 1½" apart.
- Bake at 375 for 11-13 minutes or until the edges of the cookies begin to form and the centres look cracked and puffy. Do not overcook. Cool the cookies for a few minutes before trying to transfer them to cooling racks.
*Optional: Drizzle with melted white chocolate and sprinkle with candy sprinkles.
*Use raw sugar for rolling for a more rustic look.