Who doesn’t love baking during the holiday season?
There’s something comforting and relaxing about the smell of cookies swirling through the kitchen while the snow is falling outside.
Baileys in your coffee or hot chocolate is a must. The choice to play Christmas music while baking, well.. that’s up to you.
I recently stumbled across this recipe for ginger snap cookies, and I’m so happy I did! It’s extremely easy to make, and the cookie come out soft and delicious.
Continue reading for step by step instructions.
Oh snap! Ginger Snap Cookies!
Get all of your wet ingredients together, and throw them in a bowl.
Do the same with your dry ingredients.
Once you’ve sorted your ingredients out, stir the wet molasses mixture into your flour and mix it all up until it looks a little something like that.
Roll the dough into 1 inch balls, and coat them in sugar before placing them on a parchment lined baking tray.
TIP: If you want to make them extra fancy, mix some cinnamon into the sugar; voila! Cinnamon sugar ginger snap cookies!
I spaced mine out evenly so they wouldn’t touch once they’ve baked.
As soon as the cookies are in the oven, you can smell the sweet, sweet scent of cinnamon and ginger.
The first batch I made stayed in the oven for the full 10 minutes, and I found they came out perfect, but ended up a little too hard once they cooled down. After tweaking the times, I figured out that if you bake them for a minute or two less, they stay gooey in the centers.
These cookies are undeniably scrumptious! Just sweet (and delightfully spicy) enough. Dunk them in your frosted, cold glass of milk, or your piping hot cup of coffee and you’re all set.
I hope that if you decide to use this recipe, you’ll enjoy them as much as I did!
Do you have any favorite holiday recipes? Share them in the comments below!
- 1 cup brown sugar
- 3/4 cup vegetable oil
- 1/4 cup molasses
- 1 egg
- 2 cups flour
- 2 tsp baking soda
- 1/2 tsp salt
- 1 tsp ground cloves
- 1 1/2 tsp cinnamon
- 2 tsp ginger
- 1/3 cup white sugar
- Mix brown sugar, molasses, oil and the egg.
- Combine flour, baking soda, salt, ground cloves, cinnamon, and ginger.
- Stir in the molasses mixture.
- Roll the dough into 1 inch balls, and cover them in white sugar before placing them on a parchment line baking tray.
- Bake for 8-10 minutes, or until cracked.
- Cool on wire rack for optimal chewiness.