12 Days of Christmas Cookies: Soft Ginger Cookies
I’ve had a couple people ask me lately about my favorite cookies for Christmas and I was thinking about it and I decided that I’d share my favorites this week. The cookies that either have been around since my childhood, that I remember my mother and grandmother making or new ones that I’ve learned to love as an adult and have now become part of Christmas for us. These are some that I’ve loved for years. The recent half covered in chocolate is a change from the ones I had as a child and it makes me love them even more!
Super easy cookies but the ginger flavor totally screams Christmas to me! It’s funny how a flavor or a smell can bring something back into your memory so quickly. The smell of ginger whether through ginger bread cookies or these soft ginger cookies, it’s a Christmas smell to me. These are a great cookie to make with kids too. Easy to make and they can roll them in the sugar before baking.
After they are cooled I love them dipped in yummy white chocolate. Just melted a little bit of good quality chocolate and then dip in half and let harden. That’s it. Easy Peasy.
Little hands kept helping themselves to these 😉
- 2 1/2 cups all purpose flour
- 2 1/4 tsp baking soda
- 1/2 tsp salt
- 1 Tbsp ground ginger
- 1/2 tsp ground allspice
- 1/2 tsp ground pepper
- 1 1/2 sticks unsalted butter, room temperature
- 1/2 cup packed brown sugar
- 1/2 cup granulated sugar, plus more for rolling
- 6 Tbsp unsulfured molasses
- 1 large egg
- Preheat oven to 350 degrees.
- Line two sheets with parchment paper, set aside.
- In a medium bowl, whisk together flour, baking soda, salt, ginger, allspice and pepper.
- Beat butter, brown sugar and 1/2 cup granulated sugar unit light and fluffy.
- Gradually beat in eggs and molasses.
- With mixer on low, gradually beat in dry ingredients just until combined.
- Flatten into a disk, wrap in plastic and freeze for 20 minutes for easier handling.
- Roll balls of dough (about 3 tbsp) in your hands and roll in extra granulated sugar.
- Place on prepared sheets, leaving space in between.
- Flatte into rounds and sprinkle evenly with sugar remaining in bowl.
- Bake until cookies are set and crackled on top, 10-15 minutes.
- Transfer to a wire rack to cool completely.
- When cool, dip half of the cookies in melted white chocolate and let harden.
Recipe adapted from Martha Stewart's Giant Ginger Cookies
As I go about the next 12 days sharing my favorites I’d love to hear any that you love for Christmas!
More posts like this: