Friday, December 23, 2011

Gingersnaps

Wow. I actually accomplished some holiday baking this week! While Abe was napping yesterday, I mixed up the dough for these gingersnaps and left it chilling in the fridge until this morning. Then I popped them in the oven and viola - Christmas cookies! Santa will be so happy. Although I hear tell that Santa would be happier with sugar cookies. Oh well...maybe next year Mr. Claus.


To make these soft and chewy gingersnaps, you'll need:

1 cup brown sugar
¾ cup butter
1 egg
¼ cup dark molasses
¼ tsp. salt
1½ tsp. baking soda
¼ tsp. cloves
1 tsp. cinnamon
1½ tsp. ginger
¼  tsp. nutmeg
2¼ cups flour
sugar

1. Cream together the butter and brown sugar. Beat in the egg and molasses.


2. In a separate bowl, sift together the dry ingredients. (This is the only baking trick I know. Instead of sifting, which I never do because I don't have a sifter, mix dry ingredients together with a wire whisk. Does the same job with a much smaller piece of equipment!) 

3. Mix dry ingredients into the butter and sugar mixture, form into a ball, and wrap in plastic wrap.


4. Chill the dough for at least 1 hour.


5. Roll dough into small balls about the size of a walnut and coat with sugar.

6. Place 2 inches apart on a greased cookie sheet and sprinkle lightly with water.


7. Bake for 8-10 minutes at 350⁰ F. Makes about 3 dozen. Enjoy!

3 comments:

  1. Just took these out of my oven. Thanks for sharing!

    ReplyDelete
  2. Another goodie. Thanks for linking it in Michelle. Cheers

    ReplyDelete