Is there anything better in the world than the smell of your home after you’ve made gingersnaps??
No. No, there is not.
It smells like Christmas and winter and pine trees and presents and cozy evenings by the fireplace . . . (David: You mean it smells like cinnamon and ginger. Me: ¯\_(ツ)_/¯ .)
Every year, Mom and I made cookie plates to deliver to family, friends, the fire department, and anyone who hesitates at our front door long enough for us to shove a plate of cinnamon, ginger, and butter goodness into their hands. Each year, we sit down in her kitchen and make a list of the goodies that will grace the Christmas plates that year. But every year (and I mean EVERY year), the foundation of that list includes gingersnaps and snickerdoodles. This recipe makes a lot of cookies and is perfect for sharing.
This will be the very first year that David, fuzzybritches, and I are on our own for Christmas. I am looking forward to our first Christmas as a little family, but I would be lying to say that I am not going to miss our family traditions–many of which I am sure will be carried forward with our little family!
Traditions are what make Christmas feel like Christmas. Take those away and you just have another day! Some of my favorite traditions? Christmas Eve dinner instead of Christmas day dinner–nothing better than going to bed on Christmas Eve stuffed full of delicious food and grazing on leftovers and relaxing throughout Christmas day . . . Watching Donovan’s Reef on Christmas Eve . . . (Because nothing says Christmas spirit like bar fights and island music) . . . And cinnamon pecan pull-a-part bread on Christmas morning . . . Stockings in the afternoon . . .
Tell me about your family’s traditions! I would love to hear about them as my little family creates our own!
40-45 cookies
30 minPrep Time
25 minCook Time
55 minTotal Time
Save RecipeIngredients
- 2 1/4 cups all-purpose flour
- 1 cup packed brown sugar
- 3/4 cup shortening
- 1/4 cup molasses
- 1 egg
- 1 teaspoon baking soda
- 1 teaspoon ginger
- 1 teaspoon cinnamon
- 1/2 teaspoon cloves
- extra sugar (or Turbinado cane sugar) for rolling
Instructions
- Preheat oven to 375 degrees Fahrenheit.
- Place half of the flour in a large mixing bowl.
- Measure out shortening. *The best way to measure shortening, is to measure 1 cup water in a glass measuring cup. Use a knife or spoon to scoop shortening into the water, until the water level rises to the amount you need. E.g., if you need 3/4 cup shortening, add shortening until the water level rises from 1 cup to 1 3/4 cups.
- Add shortening, brown sugar, molasses, egg, soda, ginger, cinnamon, and cloves to mixing bowl. Beat mixture with electric mixer on medium to high speed until thoroughly combined.
- Beat in remaining flour.
- Pinch off dough and roll between palms to form 1-inch balls. Roll balls in small bowl filled with extra sugar until the dough is coated with sugar.
- Place dough on ungreased cookie sheet. Bake for 6-8 minutes, until you see cracks forming across the cookies. Cool cookies on a wire rack and store in an airtight container.
- Tip: Gingersnaps and Snickerdoodles are prone to drying out fairly quickly. If this happens, place a half piece of bread in the container. The cookies will absorb the moisture from the bread and soften up.
Calories
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Carbs
Protein
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