This year I’m focusing on a DIY Christmas. Between supply chain issues, the rising costs of everything, and trying to complete two manuscripts, I’m keeping Christmas simple and fun. That means I’ll be making many of my gifts, or thrifting my gifts, the entire month of December. And many of my friends are doing the same things for the holidays they celebrate between November and January.
My goal in the next few weeks is to make as many of my gifts as possible. While these gingersnap cookies can’t be baked more than two weeks ahead, I’m posting this one first because some of the ingredients are now hard to come by. You could also make the dough and freeze it until you’re ready to bake the cookies. Just defrost the dough for a few hours before you’re ready to bake. I’ve also been able to thrift a bunch of Christmas tins which I’ve cleaned up. They’re still in great shape and some of them are decorated with vintage Christmas and winter scenes. Once the cookies are cooled, packed into the tins, and wrapped with bows, they’ll make a perfect gift for hostesses, neighbors, teachers, and friends. This year the fact that we can all spend time together is the real present, and these cookies are just an added bonus.
Gingersnaps
Ingredients
- 3/4 cup unsalted butter room temperature
- 3/4 cup shortening
- 2 3/4 cups sugar divided
- 1/2 cup molasses
- 4 cups flour
- 2 teaspoons baking soda
- 2 teaspoons cinnamon
- 2 teaspoons cloves
- 2 teaspoons ginger
Instructions
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Preheat oven 350℉. Move the rack to the center of the oven. You will only bake one sheet at a time. Line 2 cookie sheets with parchment paper and set aside.
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In a large bowl of a standing mixer, cream together the butter and shortening. Add 2 cups of sugar slowly, spoonful-by-spoonful, until blended. Cream all three ingredients until fluffy.
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Add the eggs and molasses and mix until blended. In a large bowl, sift together the flour, baking soda, cinnamon, cloves, and ginger.
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Slowly, spoonful-by-spoonful, add the flour to the butter/sugar mixture. Beat until blended and the batter will be soft, not stiff.
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Place the remaining 3/4 cup sugar in a small bowl. Make 1-inch balls from the dough and roll each ball in the sugar until it is well coated. Place the balls on the baking sheets, keeping them three inches apart so they can spread. When the baking sheet is full, place them in the oven one at a time.
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Bake for 12-15 minutes, watching carefully so they don't overtake. Remove sheet from oven (and put the next sheet in) and place on a cooling rack. Allow the cookies to rest for 1 minute before moving them too another cooling rack.
