Monday, December 5, 2011

Soft Gingersnap Cookies

I know some of you get mad at me when I post too many desserts so I'm trying my hardest not to overload you with cookie recipes this December.  But this soft gingersnap recipe is one that you need to have this holiday season.  Super easy, very soft and chewy, and they just taste like Christmas!  We enjoyed them yesterday after running errands (me), working (John), and decorating our tree.  The tree is from Costco and I think it's our best one yet!

We had a really busy but fun weekend - went to Kyma on Friday night with my parents for a very belated birthday celebration for my Dad, and then tailgated for the SEC championship on Saturday.  No photos - new years' resolution is to get better about taking more people pictures!!  But we had a blast.  Saturday night concluded with Mellow Mushroom and wine on the couch :-)  Last night after tree decorating and the Falcons, John smoked a whole chicken on the Big Green Egg and it was fantastic!  It was nice to use the grill again, we've taken a little break.  We watched some shows and I went to bed at 9:30 last night which might be a record - it felt awesome!  

What was the highlight of your weekend?
Did you do any cooking?  These cookies were the only time I was in the kitchen.  That's usually how weekends go around here though!

Soft Gingersnap Cookies
Recipe Source: Two Peas and Their Pod

2 1/4 cup flour
1 teaspoon baking powder
1/4 teaspoon salt
1 teaspoon ground ginger
1 teaspoon ground cinnamon
1/2 teaspoon ground cloves
pinch of nutmeg
3/4 cup unsalted butter, at room temperature
1 cup brown sugar (original recipe calls for light, I used dark)
1 egg
1 teaspoon vanilla
1/4 cup molasses
white sugar to roll the dough in

Preheat the oven to 375 degrees.  Combine the flour, baking powder, salt, and spices in a mixing bowl and set aside.  

In the stand of an electric mixer, cream the butter and sugar until light and fluffy and well combined.  Add the egg and vanilla, and mix well.  Slowly pour in the molasses and mix until combined.  Gradually stir in the flour mixture until the dough is completely combined.

Roll the dough in to tablespoon sized balls and roll in white sugar.  Place on a baking sheet lined with parchment paper, and bake for 8 minutes.  Even if they look like they're not done, remove from oven.  This is the key to making sure they're soft and not crispy.

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