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!)
Ginger Spice Cookies
Ingredients
- 1 cup granulated sugar
- 1 large egg room temperature
- 3/4 cup 12 Tbsp unsalted butter
- 1/4 cup molasses not blackstrap
- 1/8 tsp ground cloves
- 2 tsp ground ginger
- 1/2 tsp fine sea salt
- 2 tsp baking soda
- 1 tsp ground cinnamon
- 1 1/2 cups all purpose flour
- 1 cup whole wheat flour
- 1/3 cup colored sugar sprinkles
Instructions
- 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 1/3 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?
Yummm!! I am definitely going to have to try this recipe.
Yum, I love ginger cookies this time of year. The colored sugar is so pretty! 🙂
Ooooo, I love ginger spice/snap cookies. One year, just for kicks, I added some cayenne pepper to a batch; they came out great! And great idea with the sprinkles, everything’s better with sprinkles 🙂
I bet that cayenne would be fantastic! I know Food Babbles made a chocolate cookie last month that had some cayenne in it. Mmmm…spicy!
Definitely have to make ginger cookies every year. Heck, I think they’re great any time of year! 😉
Usually I make gingerbread cut-outs, but I hate doing the cut outs. This may be my new favorite in their place!
Lovely cookies! your pictures look so festive. 🙂
That’s the bonus to going on a hunt in the basement recently for something from 20 years ago. I found my old small strand of lights! 🙂 Thanks, they’re very tasty!
These look great (and I LOVE spice cookies). I also love the colored sugar – like little jewels! Thanks for your sweet comment on my blog 🙂
Sorry you had trouble with your first recipe, but these look awesome! And, the festive photos make me happy! 🙂
This does look good, but ALWAYS ADD MORE GINGER.
I developed “Atomic Gingerbread” for the people who want more ginger:
http://nolongerslowblog.blogspot.com/2010/04/atomic-gingerbread.html