It’s December!!! I’ve been silent for a while but I’m definitely back! Christmas is my favourite holiday and I can’t wait until it’s Christmas Day!!
I wanted to share with you a recipe I did that will actually be featured in something this month (shhh I’ll tell you later). I’m giving you a preview of it from now and I can’t wait until it comes out! It’s Gingersnap cookies!
I won’t share the prep pictures with you since I don’t want to share everything that will be in the recipe, but these cookies were DIVINE! I made huge versions of them and shared them with my friends (if they were here with me at home, I promise, I would eat every.single.one) who came back for seconds!
I know a lot of people don’t love ginger so I didn’t overpower them ginger. It even converted non ginger lovers! (no pun intended…hehe).
You’ve got to try these. Every step including rolling the balls into sugar is so important (and don’t worry doesn’t taste like sugar). Enjoy!
UPDATE: Recipe was published to our foodie magazine Kingston Kitchen
These cookies are ideal for your holiday gathering, or to give away to someone as a food gift. The ginger adds the kick of flavour you’d expect and then some; and the balance between the molasses and the ginger creates a divine overall cookie experience – perfect for fulfilling cookie cravings!
Makes 4 dozen smaller cookies, about 1 dozen and a half huge cookies
1 cup sugar
3/4 cup salted butter (1 1/2 sticks), room temperature
1 large egg
1/4 cup molasses*
2 cups flour
1 1/2 teaspoon baking soda
1 teaspoon cinnamon
1 teaspoon ginger
1/2 teaspoon table salt
1/2 teaspoon allspice
sugar for rolling
*don't have molasses? Mix 1/2 cup of dark corn syrup with 1/2 cup of brown sugar as a suitable substitute.
Cream the sugar and butter in a large bowl with a fork. Mix in the egg and molasses.
In a separate bowl, mix together the flour, baking soda, cinnamon, salt, allspice and ginger. Mix into the egg/molasses mixture in 4 parts.
Roll dough into 1 inch size balls or use a 1 1/4 -inch ice cream scoop. Roll in sugar to coat thoroughly. Place on a cookie sheet with baking mat or parchment paper (you will need more than one if making the entire recipe).
Bake 12-14 minutes at 350 degrees. Allow to cool partially before moving to a cooling rack to cool completely.