It isn’t the holiday season until I have my gingersnaps. I absolutely love them. I make them extra spicy and crunchy. These are more crunchy rather than crispy. I also make them little so that I can just pop em into my mouth. These are also delicious with a little orange zest added to the dough.

I can’t believe how many people wrinkle their noses when I mention gingersnaps. What’s not to like?? They go so well with a steaming hot cup of tea or coffee. You can crunch away while you’re watching a Hallmark Christmas movie. Have you noticed how they are always making gingerbread cookies on those movies? One of these days I’m going to make a gingerbread house. Hmmmmm, I think I say that every year.

Do you have a favorite holiday cookie that you just have to make every year?

Well, time to make more cookies. I hope you will give these a try! Crunch away!

Ginger Snappys

2 1/2 cups all purpose flour
1 1/4 tsp baking soda
1/2 tsp cinnamon
1 1/2 tsp ground ginger
1/4 tsp ground cloves
1/4 tsp salt
1/2 tsp cayenne pepper
1/4 tsp black pepper
1/2 cup cool butter, cut in pieces
1/2 cup sugar
1 cup packed light brown sugar
1/3 cup molasses
1 egg

Combine the flour, baking soda, spices and baking soda and set aside.
Cream the butter until smooth. Add sugars and mix well. Add molasses and mix again. Add the egg. Slowly add in the dry ingredients, mixing thoroughly.

Heat oven to 345. Roll dough into 1/2″ balls. Place them on a parchment lined baking sheet, 1″ apart. Slightly flatten each ball. Bake for 12-14 minutes. I bake them for 14 minutes because I like them to be super crunchy. They will crunch up after they are completely cooled. *

*Once your cookies are completely cooled, test the crunch. If they aren’t crunchy enough for you, just turn the oven on to 300 and put the cookies back in for about 7-10 minutes.

Makes approx 70 little cookies.

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