Does your family have a cookie recipe that is a family favorite? One that your mom, you or one of your siblings makes year after year? If there is a unanimously favorite cookie in my family, it’s my mama’s gingersnap cookies. She has been making them for as long as I can remember…and whenever she bakes them, they have a tendency to disappear quickly! In fact, they are the only cookie my sister will actually eat (she doesn’t like sweets at all, but she loves these!). These cookies are delicious as is, or feel free to get creative and add a touch of maple frosting. YUM! So today you’ll find me cozying up near the oven, whipping up a batch of these delicious little cookies to give away to friends and family for the upcoming holidays! If you decide to give them a try yourself, I hope you enjoy! Happy Holidays! My Mama’s Gingersnap Cookies Recipe.
INGREDIENTS
– 2 cups sifted all-purpose flour (this is my all time favorite flour for baking!)
– 1 tablespoon ground ginger
– 2 teaspoons baking soda
– 1/2 teaspoon cloves
– 1 teaspoon ground cinnamon
– 1/2 teaspoon salt
– 3/4 cup butter (room temperature, and this is my favorite for baking!)
– 1 cup organic sugar
– 1 Â free range brown eggs
– 1/4 cup dark molasses (this is the only kind I use!)
– 1/3 cup cinnamon sugar mixture (1 rounded tsp cinnamon to 1 cup sugar ratio)
DIRECTIONS
Preheat oven to 350 degrees and line baking sheets with parchment paper.
Sift the flour, ginger, baking soda, cinnamon, and salt into a mixing bowl or the mixing bowl of your KitchenAid. Stir the mixture to blend evenly, and then sift a second time into another bowl. This is the most important step to achieving the “crackled” tops once cookies are baked.
Place the butter or shortening into a mixing bowl and beat until creamy. Gradually beat in the white sugar and then mix in the egg, and dark molasses. Sift 1/3 of the flour mixture into the butter mixture and stir to thoroughly blend. Next sift in the remaining flour mixture, and gently mix together till a soft dough forms. Take note to not over mix!
Once you have your dough, pinch off small amounts of dough and roll into 1 inch diameter balls. Next, roll each ball in cinnamon sugar, and place a few inches apart on a baking sheet (love these non-toxic baking sheets!) lined with parchment paper. Occasionally, I will then press down the top with a fork for decorative markings.
Bake in preheated oven until the tops are rounded and slightly cracked, about 10 minutes. Cool cookies on a wire rack before serving! Enjoy!
Enjoy your cookies with a homemade healthy pumpkin spice latte! Yum!
Happy Holidays,
M
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