Today Sweet Baboo put up the Christmas tree. He did a bang-up job, as usual. While he fought with the tangled lights from last year, I had my part to do: cookies needed to be made to eat while we appreciate the tree. 🙂
Nothing says winter warmth like spicy gingersnap cookies, so off to the kitchen I went. On AllRecipes.com, RAMB had a recipe for gingersnaps that looked really good:
I think it is going to be one of our family favourites – they’re chewy on the inside, crisp on the outside with just a hint of zingy spice. Perfect for dipping in hot chocolate on a chilly day.
Start by melting 3/4 cup butter and combining it with:
- 1 egg
- 1 cup white sugar
- 1/4 cup molasses
Stir well and set aside.
Now, in a separate bowl, combine:
- 2 cups whole wheat flour
- 1 Tbsp ginger
- 1 tsp cinnamon
- 1/4 tsp cardamom
- 2 tsp baking soda
When your dry mixture looks homogenous like this, it is time for the next step.
Now mix the wet and dry ingredients together. Preheat the oven to 350 degrees Fahrenheit and while you’re waiting, make 1″ balls from the dough. Place them, well-spaced, on a parchment paper lined baking sheet.
Once the oven is at temperature, put in the first tray of cookies. Set the timer for 10 minutes.
When the cookies come out, they’ll look fluffy and light.
Get out your best metal flipper. These cookies are really tender when they come out, so they’ll need a little coaxing and the thinner the flipper, the better.
Flip each cookie onto a clean countertop upside down. Give them a minute or two to cool before placing them on a plate.
The process will take a while because this recipe makes 4 dozen cookies.
Voila! Your very own ginger cookie mountain!