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How Sweet This Is

Gingersnaps, Santa’s New Favorite Cookie!

in Citrus and Cream, Eat, Holidays, Recipes on 12/06/13

No matter how busy I may be during the holiday season, I always make time to bake gingersnaps. Ever since my mother-in-law introduced these to me, they have become a household staple from November to January. These cookies are delicious––chewy, spicy, slightly crunchy on the edges, perfect with a cup of coffee or a scoop of vanilla bean ice cream. And they are just lovely with their golden color and sugar crackle on top.

While these cookies need no improving, I couldn’t help but try out my new reindeer cookie cutter. Except for learning (again!) the hard way that dough must be extra chilled to make cut-out cookies, they were easy and enjoyable to make. Simple white piping along the edge, a cinnamon candy nose, and a mini chocolate chip eye bring these cookies to life. (You can find this cookie cutter at P.S. I Love You Too, in case you’re interested! It comes with a santa hat cutter, too!)

Chewy Gingersnap Cookies

Cream together:
3/4 cup butter, room temp.
1 cup white sugar
1/4 cup molasses
1 egg

Blend together:
2 cups flour
2 teaspoon baking soda
2 teaspoons cinnamon
1 teaspoon cloves
1 teaspoon powdered ginger
1/2 teaspoon cardamom

Mix all ingredients together, adding in the dry ingredients to the wet little by little.

To make classic round cookies, use a cookie scoop (or your hands) to make balls, then roll the balls in white sugar. Place an inch apart on a baking sheet lined with parchment paper. Bake at 350 degrees for 10-12 minutes. To give as a gift, stack cookies in a mason jar, top with a white paper doily, and make someone quite happy!

To make gingerbread cutout cookies, you must refrigerate the dough until it is firm (overnight, if possible). Line a baking sheet with parchment paper. Generously flour your work surface and rolling pin, then roll out half of the dough to an even 1/4 inch thickness. (Put the rest of the dough back in the fridge to keep cold.) Dip your cookie cutter in flour for each use. Cut, then place cookie on a cookie sheet, leaving about an inch between cookies. Bake at 350 degrees for six minutes. Let cool completely before decorating. (These turn out a bit harder than the traditional round version, so they’ll hold up nicely when decorating.)

White Icing
Mix together 1.5 cups powdered sugar, 1 tablespoon almond milk (add more as needed), a drop of vanilla extract, and a dash of salt. You want your icing to be thick so it pipes easily.

Decorate reindeer by piping the edge with white icing, then adding a red cinnamon candy for a nose and a mini chocolate chip for an eye.

Aren’t they the cutest? Cute enough to eat, that’s for sure.

And eat them, I will! Try them, friends. I know you’ll love them deerly.
*Sorry for all the animal puns lately. I’ll try to stop. 😉

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5 Comments

Comments

  1. AvatarDebbie says

    12.06.2013 at 5:07 pm

    OK, what I really want for Christmas is a blog post how to session during your break. This is so amazingly cute! Jerry and I just had a long talk about keeping up with technology and he says I can do this. : )

    Reply
  2. AvatarHeather says

    12.08.2013 at 3:59 pm

    Making these tonight to go with homemade eggnog ice cream for our big Sunday night family dinner! Thanks for the recipe!

    Reply
    • AvatarCandace says

      12.08.2013 at 10:54 pm

      Fantastic, Heather! Share a photo on FB if you can 🙂

      Reply
  3. AvatarMary Ellen says

    12.13.2013 at 3:15 am

    Thanks for sharing this at Talking Tuesday, we appreciate you stopping by. These are so cute…

    Reply

Trackbacks

  1. Gingersnap cookies, the best recipe | Encouraging Words says:
    01.01.2014 at 11:32 am

    […] from Citrus and Cream (my […]

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I'm Stephanie- wife, mama to two beautiful little girls, blog designer and coffee lover. We throw parties, get creative, raise chickens, swim a ton, and manage to make an adventure of this little life we live.


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