The Village - The ultimate gingersnap Christmas cookie

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The village: helping raise parents with our own blend of parenting stories, advice, hacks and cool finds

RECIPE

The ultimate gingersnap Christmas cookie

By Anthea Dawson

Nothing smells more like Christmas to me than gingersnaps baking in the oven. The fragrant smell of spices scream the holidays to me and everyone is our house goes nuts for them - they are also so easy to throw together! The key is to make sure you have time to chill your dough for a few hours before shaping and baking, and for extra gingery goodness I’ve added freshly grated ginger root.



Ingredients

MAKES 40 COOKIES

  • 1 1/2 (3/4 cup) sticks unsalted butter, softened
  • 1/4 cup plus 2 tbsp. granulated sugar
  • 1/4 cup plus 2 tbsp. light brown sugar, packed
  • 1 egg, beaten
  • 1/3 cup molasses
  • 1 tbsp. fresh ginger, peeled and grated
  • 2 1/2 cups all-purpose flour

  • 2 tsp. baking soda
  • 2 tsp. ground ginger
  • 1/4 tsp. ground cloves
  • 1 tsp. ground cinnamon
  • 1/2 tsp. ground allspice
  • 1/4 tsp. salt

  • Raw sugar for rolling


Preparation

With an electric mixer, beat the butter and sugars together until light and fluffy, about 2 minutes. Add the egg, molasses and fresh ginger and beat until well combined.

In a large bowl, combine the flour, baking soda, ground ginger, cloves, cinnamon, allspice and salt.

With the mixer at low speed, carefully add the dry ingredients to the wet and mix until just combined. Chill the dough in the fridge for a few hours.

Preheat your oven to 350 degrees. Line 2 cookie sheets with parchment paper.

Scoop out dough into tablespoon sized balls and roll each ball in the raw sugar.

Bake for 9 to 10 minutes, do not overcook! Cool on a wire rack and then store in an airtight container. Enjoy!

RECIPE

The ultimate gingersnap Christmas cookie

By Anthea Dawson

Nothing smells more like Christmas to me than gingersnaps baking in the oven. The fragrant smell of spices scream the holidays to me and everyone is our house goes nuts for them - they are also so easy to throw together! The key is to make sure you have time to chill your dough for a few hours before shaping and baking, and for extra gingery goodness I’ve added freshly grated ginger root.



Ingredients

MAKES 40 COOKIES

  • 1 1/2 (3/4 cup) sticks unsalted butter, softened
  • 1/4 cup plus 2 tbsp. granulated sugar
  • 1/4 cup plus 2 tbsp. light brown sugar, packed
  • 1 egg, beaten
  • 1/3 cup molasses
  • 1 tbsp. fresh ginger, peeled and grated
  • 2 1/2 cups all-purpose flour

  • 2 tsp. baking soda
  • 2 tsp. ground ginger
  • 1/4 tsp. ground cloves
  • 1 tsp. ground cinnamon
  • 1/2 tsp. ground allspice
  • 1/4 tsp. salt

  • Raw sugar for rolling


Preparation

With an electric mixer, beat the butter and sugars together until light and fluffy, about 2 minutes. Add the egg, molasses and fresh ginger and beat until well combined.

In a large bowl, combine the flour, baking soda, ground ginger, cloves, cinnamon, allspice and salt.

With the mixer at low speed, carefully add the dry ingredients to the wet and mix until just combined. Chill the dough in the fridge for a few hours.

Preheat your oven to 350 degrees. Line 2 cookie sheets with parchment paper.

Scoop out dough into tablespoon sized balls and roll each ball in the raw sugar.

Bake for 9 to 10 minutes, do not overcook! Cool on a wire rack and then store in an airtight container. Enjoy!

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