These gingersnap cookies are famous in my family. The recipe comes from my Grandma Wilda, whom I’ve never actually met as she passed away when my Dad was a boy. Her memory lives on in so many wonderful ways, such as in these tasty cookies. I couldn’t let the holiday season pass without baking up a batch and while I was at it I thought I’d update this post from 2008 (Wow, have I really been blogging that long?).
I got a little carried away catching up on my holiday baking this weekend, what with a trip to Seattle and not one— but two— rounds with a nasty head cold. I baked three batches of cookies, wrapped some presents, put on some Christmas tunes, and got in the holiday spirit.
If you’ve got room in your menu and stretch pants for one more cookie recipe, will you please try this one? There’s a reason it’s a family favorite. These cookies are soft and chewy and packed with the flavor of molasses and ginger, without being too overpowering. They’re perfect.
What do you have planned for your Christmas holiday? I hope you’ll be surrounded by good food and great company. From my family to yours, I hope that you have a very Merry Christmas.
- 1 cup (226 grams) unsalted butter, at room temperature
- 2 cups (400 grams) sugar
- 2 large eggs
- ½ cup (125 ml) molasses
- 4 cups (500 grams) flour
- 2 tsp baking soda
- 2 tsp ground cinnamon
- 2 tsp ground cloves
- 2 tsp ground ginger
- Additional sugar, for rolling
- Preheat oven to 375 degrees. Line a sheet pan with parchment paper.
- In the bowl of a stand mixer fitted with a paddle attachment, beat the sugar and butter on high speed until light and creamy. Add the eggs one at a time, mixing after each. Add the molasses and mix until incorporated.
- In a bowl, combine the flour, baking soda, cinnamon, cloves, and ginger. Add the dry ingredients to the molasses mixture. Mix on low until combined.
- Roll the dough by the tablespoon, and roll each ball of dough in sugar. Place the cookie dough on the prepared sheet pan. Place the sheet pan in the freezer for 15 minutes to chill.
- Bake until puffed and edges are set, 9-11 minutes. Let cool on the sheet pan for 5 minutes, then place on a wire rack to cool completely.
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