How can we be at the 4th week of the 12 Weeks of Christmas Cookies & Sweets already? I guess it’s true what they say: time flies when you’re having fun!
I had some trouble with this week’s post. I found a great no-fuss sugar cookie recipe that you prepare like a bar cookie–no rolling out dough and cutting it!–but it just didn’t perform to expectations. It tasted great, but I didn’t like the way it looked in the end, and I had some difficulties getting it spread in the pan, too. I decided it wasn’t worthy of the 12 Weeks of Christmas, so I had to start from scratch. Today. Because that’s how I roll.
In my Cookie Jar Pinterest folder was a gingersnap cookie that had caught my eye weeks ago. No ordinary gingersnap, this one is chewy (so it’s more of a Ginger Spice Cookie than anything else, in my humble opinion)–and another great flavor of the season. How could I resist?
These are quick and easy–perfect when plan A fails and you need a plan B. You can change out the color of the sprinkles to make these a year-round treat. (In fact, I’m serving some at a Halloween party soon!)
- 1 cup granulated sugar
- 1 large egg, room temperature
- ¾ cup (12 Tbsp) unsalted butter
- ¼ cup molasses (not blackstrap)
- ⅛ tsp ground cloves
- 2 tsp ground ginger
- ½ tsp fine sea salt
- 2 tsp baking soda
- 1 tsp ground cinnamon
- 1½ cups all purpose flour
- 1 cup whole wheat flour
- ⅓ cup colored sugar sprinkles
- Preheat oven to 350 degrees Fahrenheit. Grab 2 cookie sheets and set them aside.
- In the bowl of a stand mixer fitted with the paddle attachment, cream together the sugar, egg, and butter, beating until light and fluffy.
- Add the molasses and beat for one minute, stopping to scrape the sides at one point to ensure it mixes evenly.
- Add the rest of the dry ingredients (except for the ⅓ cup colored sugar sprinkles) and mix until just incorporated.
- Using a small cookie scoop, portion out the dough and roll the balls in the colored sugar sprinkles. Set on the baking sheets 2 inches apart from each other.
- Bake for 8 minutes or until just crinkly. Allow to cool for 2 minutes on the baking sheet before transferring to wire racks to cool completely.
What did everyone else put on their cookie platters this week?