Today’s guest post is from Jessie at Life as a Strawberry. When I saw her beautiful photos, I just had to ask her to share this recipe with you! Gingersnaps is one of my favorite cookies. Not only do they taste great, your house smells amazing when you bake them! Enjoy this recipe over the holidays! Your family and friends will love them!
Cookies are the best. Especially around Christmas, because then you get to make (and eat) as many cookies as you want, and you get to call everything a CHRISTMAS COOKIE.
The greatest part is that they freeze spectacularly – freeze the dough and defrost it before you bake them, or freeze the cookies after they’re baked. Either way, it’s easy to have fresh gingersnaps whenever you want them. And that’s what I call a win.
From: Life as a Strawberry
Makes about 40 small cookies
1 stick butter, room temperature
1 cup brown sugar
1/4 cup molasses
1 large egg
2 cups all purpose flour
1 tsp. baking soda
1 tsp. ground ginger
1 Tbsp. cinnamon
1/4 tsp. ground cloves
1/2 cup white sugar, in a separate bowl, for rolling cookies in before you bake
1. Cream together butter and brown sugar.
2. Add molasses and egg to mixture and beat until smooth.
3. Mix in flour, baking soda, ginger, cinnamon, and cloves
4. Measure out a heaping tablespoon of dough (or more, if you want a larger cookie!) and roll it into a ball with your hands. If the dough is sticking to your hands, splash some water over your fingers to help the dough not stick so much.
5. Drop the ball of dough into the white sugar and roll it around until the sugar covers the ball’s surface.
6. Repeat steps 4 and 5 until all the dough has been rolled and dipped in sugar. (If you want, you can skip the sugar-dipping step and freeze the rolled dough – just defrost and roll the balls in sugar whenever you’re ready to bake them!)
7. Place dough balls on a cookie sheet and bake for 10-12 minutes at 375 degrees F.
Thanks for sharing your recipe with us, Jessie!