Back by popular demand, ABK’s third annual Christmas Cookie Extravaganza!
I know, you’re excited. For the next several days, I’ll share some amazing new cookie recipes for you to try this holiday season.
First up: Every Christmas cookie tray needs a ginger cookie. You’ll love this cookie. I made about 4 batches in November. They freeze well, so you can start baking today and store them in the freezer to take out later in the month.
Freezing is a good idea.
That or buying the next size up in pants.
ABK's 3rd Annual Christmas Cookie Extravaganza - Soft Gingersnap Cookies
- 3/4 cup butter softened
- 2 cups white sugar
- 2 eggs
- 1/2 cup molasses light or dark
- 4 cups flour
- 4 teaspoons baking soda
- 1 teaspoon salt
- 1 tablespoon ginger
- 2 teaspoons cinnamon
- granulated sugar for coating
Preheat oven to 350 degrees.
In a large mixing bowl, beat butter and sugar. Add eggs and molasses, mix until smooth.
Add flour, soda, salt, ginger and cinnamon. Mix just until wet and dry ingredients are incorporated.
Refrigerate dough for about 1 hour or until chilled.
Form dough into balls ( I used a 1-inch cookie scoop) and roll each ball of dough in granulated sugar. Bake on ungreased baking sheet for 6-8 minutes or until set. Do not over bake. Cookies will be puffy when removed from oven, but will flatten as they cool. Tops will look cracked.
Makes about 4-5 dozen cookies.
-You may make the dough and store in refrigerator up to one week until ready to bake.-You may use powdered sugar if you like the cookie to have more of a white appearance on top.-When freezing, lay flat on a jelly roll pan or large plastic container. Place cookies in single layers in pan, separate with wax or parchment paper.