Sing it with me … On the third day of my Christmas Cookie Collection, Girl Living Life is giving to me a bunch of Ginger Snap Cookies. Okay, maybe that was more in tune in my head 😉 My musical abilities won’t be showing up on my resume anytime soon. After this week, and the
baking eating that’s been going down, cookie creator monster might though!
After a long stretch in the kitchen over the weekend I turned to this ginger snap cookie recipe for a little relaxation. Standing at the kitchen island with Christmas music in the background, going through the mindless actions of rolling the cookies and coating them in sugar, while the scent of the molasses and ginger wafts through the kitchen is totally my happy place. And then of course there’s the moment when I finally get to eat one … heaven.
Seriously, if I could only have one cookie for the rest of my life it would be these right here! They are soft, chewy and just the right mix of sweet and spicy. The molasses and ginger provide a delicious, complex flavor that is a real treat for the tastebuds. I literally can’t keep these ginger snap cookies in my house or I’d eat them all in a day, so I’m storing them at my parents’ until Christmas. #NoSelfControl Hopefully there are still some left when I go back (I’m talking to you dad …)! HA
For the rest of my Christmas Cookie collection check out:
- #1 – Whipped Shortbread
- #2 – Oreo Rum Balls
- #4 – No Bake Sweet Marie Bars
- #5 – White Chocolate Peppermint Christmas Crack
- 2 1/4 cups flour
- 2 tsp baking soda
- 1 tsp cinnamon
- 1 tsp ginger powder
- 1/2 tsp cloves (ground)
- 1/4 tsp salt
- 1 egg
- 1 cup brown sugar
- 1/4 cup coconut oill
- 1/4 cup fancy molasses
Preheat oven to 350 degrees.
Combine flour, baking soda, cinnamon, ginger, cloves and salt in a mixing bowl, and mix thoroughly.
Combine egg, brown sugar, coconut oil and fancy molasses in a separate mixing bowl, and beat well.
Add dry ingredients to wet and beat well until totally combined.
Roll 1 tbsp. of dough into ball, and coat in sugar. Continue with all of the dough until you have approx. 30 balls.
Arrange cookies on lined baking sheet, with 1-2 inches between each (leave a good amount of space because the cookies will expand when baking).
Bake for 10 minutes. Let cool before removing from baking sheet and enjoy!