Holiday Cookie Countdown: Big, Fat Gingersnaps


It’s Day 5, and I’ve got a good one for you! You have to have at least one spice cookie on your cookie platter because, well, this is the season for spices. It’s the holidays, darn it. Time to use up those jars of ginger and cloves you’ve had in your pantry for three years!!!

Now gingersnaps are a very personal thing, I think. Some people like them thin and crispy. If you’re one of those folks, these may not be for you. I like my gingersnaps puffy, tender and bursting with flavor — hence the name BIG, FAT gingersnaps.

These aren’t your grandma’s gingersnaps — these are like tender spice pillows. Crunchy on the outside and soft on the inside. Jam packed with flavor. Nice and sparkly to look at because of all the coarse sugar on the outside. These cookies can proudly stand next to the richest chocolate decadence cookies and hold their own.

Looking for a yummy spice cookie? Make these. You’re taste buds will thank you.

p.s. The orange juice does not give these an orange-y taste, just a hint that adds to depth of flavor.

Holiday Cookie Countdown: Big, Fat Gingersnaps

Holiday Cookie Countdown: Big, Fat Gingersnaps


2 1/4 cups all-purpose flour

2 teaspoons ground ginger

1 teaspoon baking soda

3/4 teaspoon ground cinnamon

1/2 teaspoon ground cloves

1/2 teaspoon salt

3/4 cup unsalted butter, softened

1 cup granulated sugar

1 egg

1 tablespoon orange juice

1/4 cup molasses

coarse sugar for dusting


Combine the flour, ginger, baking soda, cinnamon, cloves, and salt. Set aside.

In a large bowl, cream together the butter and granulated sugar until light and fluffy. Beat in the egg, then stir in the orange juice and molasses. Gradually stir the sifted ingredients into the molasses mixture. Cover and refrigerate for two hours (up to overnight).

Preheat oven to 350 degrees. Shape dough into 1-inch balls, and roll them in coarse sugar. Place the cookies 2 inches apart onto an ungreased cookie sheet. Bake for 10-12 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.

Makes 24 cookies

Adapted from allrecipes.

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