Monday, December 12, 2011

Gingersnap Cookies

These are my daughter's favorite "holiday" cookie.
I don't know why I don't make them very often
 through out the year.
They are quite easy to make,
and very popular with all age types.
I added a few white chocolate chips
 to the middle of each cookie as 
they came out of the oven,
 then drizzled melted white chocolate over top.
However eating them "plain" is just as good.
Give these a try at your next get together,
 be prepared to give the recipe.
Gingersnap Cookies
3 C. Flour
1 1/2 tsp. Ginger
1 tsp. Soda
1/4 tsp. Nutmeg
1/4 tsp. salt
1 1/2 Sticks of Margarine
1 C. Brown Sugar
1/2 C. Molasses
1 Lg. Eggland's Best Egg
1 tsp. Vanilla
*1/4 C. Sugar- to roll dough in
*white chocolate- optional
Preheat oven to 350
Sift together the flour, ginger, soda,
 nutmeg and salt.
In the mixing bowl cream together the
 margarine and sugars.
Add in the molasses and egg.
Mix until well blended. Then add in 
the flour mixture.
Dough will be stiff and slightly sticky.
Place dough in fridge to chill for a couple of hours.
Shape dough into desired size
 of balls, then roll in sugar.
Bake for 9 minutes for a softer cookie,
 12 for a crisp.
*If you are adding in the chips,
 press several into the middle of
each cookie straight from the oven.

Happy Baking,


Lisa said...

That crackled look is so pretty on your cookies. Why can't I ever get my cookies to look like that.

Carolina HeartStrings said...

This is my son's favorite cookie too. I love them as well. Yours look just delicious. Be sure to pop over today. We have an awesome giveaway just in time for Christmas. Register to win an autographed book!

Lizzy said...

I make a lot of gingersnaps, and I love the idea of white chocolate pretty!

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