December is officially here, and that means all the cozy things! To me, gingersnaps are a winter cookie. Something about the warm flavours of ginger and molasses make me want to curl up next to a fire with a plate of these in front of me. We even had snow yesterday, although most of it is gone already! (We don't get snow all that often, so that was an exciting/interesting/panic-inducing event for us locals...)
Anyhow, I think they have the best of both worlds, as these cookies are partly soft and chewy, and a little snappy. The little crackles on top have so much character, and they are the perfect addition to Christmas baking platters.
Now this is my grandma's recipe, and I might be biased, but no one makes these better than her. She advises you to make one or two test cookies, and see what happens. Sometimes they might need a touch more flour, and sometimes they're perfect as is. If you're like me, I usually don't have the patience, and just plow ahead and hope for the best! Spoiler alert: they're always delicious.
recipe from: Grandma Holloway
3/4 cup butter
1 cup sugar
1/4 cup molasses
2 cups flour
2 tsp baking soda
1 tsp ground cinnamon
1/2 tsp cloves
1/2 tsp ground ginger
1/2 tsp salt
granulated sugar - for rolling cookies in
In a medium mixing bowl, cream together the butter, sugar, and egg until light and fluffy.
Mix in molasses, baking soda and all spices, and mix well. Add in flour and mix until just combined.
Roll cookies into balls, and then roll in granulated sugar.
Bake at 350 F for about 10 minutes. They'll puff up and crack a bit on top. You can always do a test cookie, and see if you need a tad more flour if they're too flat.
Happy cookie baking!