This week I made a batch of gingersnap cookies. I hadn't made these since last year during the holiday season. I knew I really liked them, but upon pulling these spicy sweet lovelies from the oven, I had an epiphany! This just might be my favorite cookie! I know, it still does not meet the full criteria of the all-time favorite dessert question, but at least I got an answer for the cookie department! Eating the first one, warm from the oven, confirmed my love for this snappy gem. Then I had to wonder, if I love these so much, why hadn't I made them since last December. Never really came up with a definite answer, but I believe I had categorized the gingersnap as a seasonal cookie.
The gingersnap surely pairs well with crisp fall leaves, frost on pumpkins, juicy turkeys, silvery sleighs, jingle bells and other holiday fare. But, please don't make the mistake that I did with limiting the gingersnap to only a few precious months of the year! Pull out this recipe spring, summer, fall and winter to give this little treat the respect it is due! You just might discover a cookie favorite of your own, or at least one of your favorites!
The way we generally handle cookies in our household is to make the dough and just make one sheet of cookies. We refrigerate the dough and continue to make one tray at a time over the next several days. What can I say! I like fresh cookies and can't really stand making tray after tray of cookies, trying to lay them out all over the counters to cool. It's just easier this way.
I feel like I must confess that on Wednesday, I ate 11 gingersnap cookies over the course of the day. E-L-E-V-E-N! And that does not include all the cookies I ate Monday, Tuesday or today! Maybe I have discovered the real reason why I only make these cookies a few times a year!
This recipe comes from Sugar Pie Farmhouse. Head on over to Aunt Ruthie's to feast your eyes on some amazing holiday decorating inspiration.
Gingersnapsfrom Sugar Pie Farmhouse
- 3/4 cup butter, softened
- 1 cup sugar
- 1/4 cup molasses
- 1 egg
- 2 cups flour
- 2 tsp. baking soda
- 1/4 tsp. salt
- 1 tsp. cinnamon
- 1 tsp. ground cloves
- 1 tsp. ground ginger
Beat together butter, sugar, molasses and egg until well blended. In a separate bowl, whisk together remaining ingredients. Combine all ingredients until well blended. Chill dough for 1 hour in a covered container. Roll teaspoon amount of dough into a ball. Roll dough ball in sugar. Bake at 375 degrees for 6 to 8 minutes, depending on how soft or crispy you like them. Enjoy!