I thought I was done baking, but realized I forgot about my all time favorite cookies (Buckeye Balls) and I haven’t made anything kid friendly. My daughter isn’t real into the cookies I have made so far, so I am hoping to whip up something with sprinkles this week.
As for these soft and chewy Ginger Snaps, they are one of my most favorite Christmas cookies. They aren’t a cookie I eat any other time of the year, but at Christmas, I really think they are a must have. Everyone has their own version of this cookie. Some like them spicy, crunchy, or thin and crispy, but I prefer these soft, chewy, and nice and fluffy. They are just the right amount of spice, and go perfectly with coffee or tea.
This recipe comes from my Aunt’s Mom and they have become the go to recipe for gingersnaps in our family. They are a classic and I think everyone would enjoy these if you put them out Christmas morning! While I would love to say that I made these myself, as I mentioned before, I am running out of time! My Mom made these and let me borrow them for photos! Thanks Mom!
Soft and Chewy Ginger Snaps
Ingredients
- 1 cup sugar plus more for rolling
- 3/4 cup Crisco
- 1 egg
- 1/2 cup dark molasses
- 2 1/2 cups flour
- 2 tsp. baking soda
- 1 tsp. salt
- 1 tsp. cinnamon
- 1 tsp. cloves
- 1 tbsp. ginger
Instructions
- Preheat oven to 350 degrees.
- In the bowl of a stand mixer, cream together the sugar and Crisco. Once soft and fluffy, add the egg and molasses. Mix to combine. In a separate bowl, stir together the flour, baking soda salt, cinnamon, cloves, and ginger.
- Slowly add the dry ingredients into the wet and mix again until just combined.
- Form into balls, about 1 tbsp.of dough, and roll each ball in sugar. Place about 2 inches apart on baking sheet and bake for 10 minutes, until set, but still soft. Let cool for 5 minutes on your cookie sheet and then place on a cooling rack.
- These freeze great in an airtight container! Enjoy!
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