This is the favorite ‘seasonal’ cookie in my trusty recipe book. These soft, rich cookies, flavored with molasses, ground ginger, and cinnamon are surely going to be a family favorite of yours. Many recipes in the older cookbooks I have consider any cookie with these ingredients a “Gingersnap”. Well let me tell you, there is nothing ‘snappy’ about these cookies, as they are soft and chewy.
Lots of the church cookbook recipes use shortening or lard as the fat. I prefer cookies made with butter myself. I took creative liberty throughout the years to develop an original recipe for these cookies. If you find these exact measurements anywhere else, let me know. I hope you can bake these and enjoy some time with your family and friends inside, away from the cold temperatures that have set in.
Yesterday I had a special guest in my kitchen. My niece, and she was such a good little helper and loved the measuring cups (flour and all).
“If Mommy says no… I’ll ask my Aunt.” (I’ve got a sweet spot for this little one… she can have whatever she wants.) *Within reason. I don’t want this post coming back to bite me when she’s asking for a new saddle at the age of 5.
This weekend is one of my favorite weekends of the year. I get the “Christmas Buzz” or “Christmas Fever” when I go to a certain craft show in Des Moines each year. Craft shows are my guilty pleasure, although I seldom buy many things, I truly enjoy seeing the creativity of people and what they can make with their own hands.
What do you do that gets you in the Christmas spirit? Leave a comment and at the end of next week I’ll pick a winner. Prize? I’m going to buy it at the craft show! Rustic… tin… wood… I have no idea, but it will be lovely.
Soft Ginger Spice Cookies
- 2 sticks of butter
- 1 C brown sugar
- 1/2 C granulated sugar
- 1/3 C molasses
- 1 egg lightly beaten
- 3 C all purpose flour
- 1 1/2 tsp ground ginger
- 1 tsp ground cinnamon
- Pinch of ground cloves or nutmeg if desired
- 2 tsp baking soda
- ¼ tsp salt
- Extra granulated sugar or sparkling sugar for rolling
- Preheat oven to 350 degrees
- Beat butter for 30 seconds until smooth. Add sugars and molasses, beat 1 minute until light, fluffy and well mixed. Add egg, mix only until combined. Combine dry ingredients into a large bowl, whisk to combine. Add to butter/sugar/egg mixture. Mix until well combined. Portion dough into 1 ½ TBSP (small ice cream scoop) balls. Roll in sugar. Bake at 350 degrees for 11-12 minutes or until tops are set. Remove from oven, let cool on cooling rack. Makes 3 dozen small cookies or 18-24 large cookies.