December 18, 2018
What’s not to love about Christmas? People giving and receiving gifts, occasionally soft snow on the ground, and cookie pails. No, I’m not kidding. When I was little, my grandma would make an assortment of cookies for the holidays, and Christmas morning there would be an ice cream pail of cookies for us wrapped under the tree. As we got older we were fortunate enough to receive our own ice cream pail of cookies; it was partially through that experience I developed a love for cookies. Although, cookies are just delicious in general and baking them is even better.
I started making these particular gingersnap cookies years ago when I was struggling to find soft ones that had a strong ginger flavour. My father argued we couldn't call them gingersnaps because they always ended up being so soft so we took to calling them gingersofts instead. I used to overcook a few smaller ones just for him because he preferred a hard cookie. Recently, I started adding the crystallized ginger to add even more ginger flavour and a bit of texture and replaced the molasses with dark treacle. I think the results speak for themselves. Enjoy them with friends and family, they’re sure to be asking for the recipe.
¼ Cup crystallized ginger, finely chopped
1 ½ Cups butter (no substitutes), softened
2 Cups sugar
½ Cup molasses
4 ½ Cups all-purpose flour
3 Tsps baking soda
2 Tsps ground cinnamon
1 Tsp ground ginger
1 Tsp ground cloves
½ Tsp salt
½ Tsp ground nutmeg
In a mixing bowl, cream butter and sugar together.
Add eggs, one at a time, beating well after each addition.
Beat in molasses.
Combine the flour, baking soda, cinnamon, ginger, cloves, salt and nutmeg; gradually add to creamed mixture.
Add in crystallized ginger
Cool for 1 hour in refrigerator or until dough is easy to handle.
Roll into 1” balls; roll in sugar.
Place 2” apart on ungreased baking sheets. Bake at 350℉ for 8-12 minutes or until puffy and lightly browned.
Cool for 1 minute before removing to wire racks.