If you, like me, enjoy treats with every family tradition – this post is definitely for you!
As I sit here typing at my Noni’s dining room table in Danvers Massachusetts, 1600 miles from my own home in sunny Florida AND awaiting a massive snowstorm, I decided that this frigid 20 degree day needed a little cozy-ing up. What could I do, but throw together my go-to cookie favorite, molasses gingersnaps!
These treats are perfect for the coming holiday season, and the dough can be pre-made and kept either in the fridge or freezer, so you’re ALWAYS ready for those surprise guests that tend to arrive this time of yea
Normally, I like to use Melissa Murphy’s recipe, from her Sweet Melissa’s Patisserie cookbook (a stable in my kitchen!) BUT since I’m baking away from home, I decided to take to Pinterest, and found this delightful recipe, which you’re welcome to view
But if you just can’t wait, and hoped to scroll down for further instruction, I will not disappoint!
This recipe uses vegetable oil rather than butter, which is what I normally use. I have to say, I LOVE that crackle! They certainly look like gingersnaps alright!
Cozy Gingersnap Cookies – Recipe Courtesy of http://www.TheDeliciousSpoon.com
2 cups of flour
3/4 cup vegetable oil
1/4 cup molasses
2 tsp baking soda
1 tsp cinnamon (I used more!)
1 tsp ginger (I used more!)
1/2 tsp salt
**There are no more spices in this recipe, but I added 1 tsp of allspice to my cookies.
Normally, I add white pepper as well, for a little more bite. My Noni didn’t have any in her kitchen today – but if you get the chance, TRY IT!!! You won’t be disappointed!
First, mix oil and sugar until combined. Add egg and molasses, and mix well. Then you’ll want to add all dry ingredients into a separate bowl, and whisk together until combined before adding to the wet mixture in two – three batches, mixing until just combined.
Allow the batter to rest in the refrigerator for at least an hour. Do Not Skip This Step! Trust me, your cookies will run, and it just won’t be worth the wasted time.
Bake at 350 for about 10 minutes, and allow to rest on the cookie sheet for another 5 before transferring to the cooling rack. If you prefer to roll out your cookies, just be heavy on the floured surface and add just enough to your batter as you shape the dough for rolling, so the cookies hold their shape during baking. Remember to over-spice your dough however, or they’ll end up bland. Otherwise just roll into small rounds and lightly flatten onto the cookie sheet.
Enjoy, my friends! Let me know what you think. I know Noah and I sure enjoyed them!