Perfect Holiday Cookies

Here we are just over a week away from Thanksgiving and all I can think about is cheese dip.. holiday-ish, right? I actually started a post on cheese dip yesterday, unfortunately having a sick toddler got in the way of that. Hopefully you’ll forgive me for not posting, I did post a little yummy treat for my facebook fans out there.  Today I am back on track and I will not stray away from holiday goodies for the cheese dip BUT I promise you as soon as holidays are over I WILL be posting that recipe because it is GOOD!

Now, to the good stuff – Homemade Gingersnaps!!  I just love gingersnaps – they are so festive and make me think of cool nights and warm fires. I don’t think there is another cookie that says the holidays are here quite like gingersnaps. Hubby was off last night so we got to spend a little quality time together in the kitchen baking! I love cooking side by side with him! He gets to do all the dirty jobs like crack eggs and wash dishes and I get to stir and take pictures, lol! No, seriously we do have a great time in the kitchen together and I don’t just use him to take care of the dirty jobs.  Plus, he loves getting to  inhale eat what we bake. These gingersnaps were no exception.



1 cup whole wheat flour
1/4 teaspoon salt
1/2 teaspoon ground ginger
1/2 teaspoon baking soda
1/2 cup unsalted butter
1/2 cup brown or dark brown sugar
2 tablespoons molasses
1 egg
1 teaspoon fresh ginger, grated


1. Allow butter to come to room temperature and preheat oven to 350°.

2. Combine flour, baking soda, salt and ground ginger in a small bowl and set to the side.

3. Place the brown sugar and butter in a large bowl and beat with a mixer on low until fluffy. Add the molasses, egg and fresh ginger to the brown sugar and butter and continue to beat on medium speed for approximately 1 minute.

4. Slowly add the dry ingredients to the wet ingredients until combined.

5. Scoop dough onto a baking pan lined with silpat or parchment paper or an unlined stone. For small cookies use a 1 tablespoon scoop and spread 2 inches apart. For large cookies use a 2 tablespoon scoop and spread 3 inches apart. (We made large cookies)

6. Bake for 10-12 minutes for soft cookies and 12-15 minutes for crispy cookies. 12 minutes on the stone made perfect cookies for us- crispy around the edges and soft in the middle.

Enjoy! Makes approximately 15 large cookies or 30 small cookies.

These go great with a glass of cold milk or a cup of hot chai tea. Ahhh… feels like Christmas around here. Lucky me, I get to make some more tonight for the crust on my Pumpkin Cheesecake, since something seems to have happened to the ones I made last night… 🙂 Next time I’ll make a double batch and store them in the freezer.

Recipe slightly adapted from: Weelicious

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