I just learned something new about my husband. He loves gingersnaps. . .
How is it that we can be married for 4 years, go through 6 Christmases together, and he NEVER mentions this to me?!?
You’d think sometime during all of the hours I spend baking cookies during the holidays he would have mentioned it. Or at least asked me to make some… Especially when I say, “I’m making Christmas cookies. What kind would you like?”
After watching him eat a handful of the store bought version, I decided that it was time for me to make him some fresh cookies. I whipped up a batch, and resisted temptation as they cooled in my kitchen. Baking these treats will most likely become a holiday tradition here at the Hallows home. They produce the most amazing smell as they bake that fills our entire house. I’m not even sure how to describe it. It smells like Christmas. I’m sure it has something to do with the ginger, cinnamon, and molasses.
2 C. sifted all-purpose flour
1 T. ground ginger
2 t. baking soda
1 t. ground cinnamon
1/2 t. salt
3/4 C. shortening
1 C. white sugar
1/4 C. dark molasses
1/3 C. cinnamon sugar
Preheat your oven to 350 degrees. Line two baking sheets with parchment paper and set aside.
Whisk together the flour, ginger, soda, cinnamon, and salt in a medium sized bowl. Set aside. Combine the shortening and sugar in the bowl of an electric mixer. Mix until light and fluffy. Add the egg and molasses. Stir in the dry ingredients.
Pinch of small amounts of dough and form into a circle. Roll in the cinnamon sugar mixture, and place on your prepared tray. Bake for ten minutes and cool on a wire rack.
This is the perfect cookie. The outside is nice and crisp while the inside is soft and chewy. I have actually never eaten one until this batch. I’m glad I finally gave in. Molasses kind of gives me the shivers, but it’s not overpowering in this recipe at all.
I’d love to see some of your holiday creations! If you have a website, or facebook page, leave it in the comments!