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There's something about the holiday season that conjures images of homes filled with the delicious aroma of freshly baked cookies, pies, and cakes. One of the most delicious treats that have become synonymous with Christmas is the gingersnap cookie. These cookies are a delightful blend of ginger, cinnamon, and molasses, and they have just the right amount of crunch and chewiness to make them the perfect holiday snack.
Gingersnap cookies are a staple of the holiday season. Made with warm spices like cinnamon, ginger, and nutmeg, these cookies are the perfect treat to enjoy during the chilly winter months. The origins of gingersnap cookies can be traced back to Europe, where they were often served with tea or coffee as a light snack.
In America, gingersnaps gained popularity during the 19th century, when molasses became a common ingredient in cooking. This added a depth of flavor and a dark golden color to the cookies that we still enjoy today. In fact, the name "gingersnap" comes from the distinctive sound the cookies make when they break in half – a crisp snap!
If you're looking to make your own homemade gingersnap cookies this year, then you're in the right place. In this blog post, we'll walk you through the steps of making gingersnap cookies right in your own kitchen. Whether you're a seasoned baker or an amateur, don't worry – these cookies are a cinch to make!
Ingredients:
2 1/4 cups all-purpose flour
2 tsp. baking soda
1 tsp. ground cinnamon
1 tsp. ground ginger
1/2 tsp. ground cloves
1/4 tsp. salt
3/4 cup unsalted butter, softened
1 cup brown sugar
1 large egg
1/4 cup molasses (blackstrap is best)
1 tsp. vanilla extract
Sanding sugar (optional)
Instructions:
Preheat your oven to 350°F (175°C).
In a large mixing bowl, whisk together the flour, baking soda, cinnamon, ginger, cloves, and salt until thoroughly combined.
In a separate bowl, cream together the butter and brown sugar until light and fluffy.
Beat in the egg, then stir in the molasses and vanilla extract until well combined. Gradually stir in the flour mixture until the dough comes together.
Using a small cookie scoop or your hands, shape the dough into 1-inch balls. Roll the dough in the sanding sugar (if using), then place the balls on a parchment-lined baking sheet, spaced about 2 inches apart.
Bake the cookies for 10-12 minutes, until set and lightly golden brown around the edges.
Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Serve your delicious homemade gingersnap cookies alongside a warm cup of cocoa or spiced cider, or package them up in a festive tin to give as gifts to your friends and family.
There's nothing quite like homemade gingersnap cookies to get you in the holiday spirit. These cookies are easy to make, packed with spicy flavor, and perfect for sharing with loved ones. So, whether you're a veteran baker or a nervous novice, give this recipe a try and let us know how it turns out! With a little bit of patience, practice, and love, your homemade gingersnap cookies will be the talk of the town this holiday season.