1. Mini Gingersnap Christmas Cookies
The Christmas holidays are such a wonderful time of the year! Baking adds to the magic as the kitchen fills with delicious cookies, cakes, pies and pastries!
Whenever I smell gingerbread baking it reminds me of Christmas and the tradition of making gingerbread houses.
These mini gingerbread cookies are packed with ginger and in one small bite they seem to incorporate all of the magic of Christmas! These cookies travel well and they make delicious gift packs for friends and family.
December 1st officially begins the countdown to Christmas. I love to celebrate the month by opening doors of an advent calendar. Now, we can countdown the holiday together with Christmas recipes that will be featured on this blog for the next several weeks.
Mini Gingersnap Christmas Cookies
2 cups flour
2 teaspoons baking soda
1/4 teaspoon salt
1 teaspoon ginger
1 teaspoon cinnamon
1/2 teaspoon cloves
3/4 cup butter (may substitute shortening or margarine)
1 cup sugar
1 large egg
1/4 cup molasses
1/3 cup sugar (for rolling)
Stir flour, baking soda, salt, ginger, cinnamon and cloves together. Set aside. In a large mixing bowl beat butter and sugar until well blended. Beat in egg and molasses. Add the flour mixture in two parts, blending well. Shape the dough into a ball and then cover with plastic wrap and refrigerate overnight (or at least 2 hours).
Preheat the oven to 350 degrees. Shape the dough into 1-inch balls. Roll the balls in sugar and place the cookies 2 inches apart on a parchment lined cookie sheet. Bake 15 minutes. Cool for a minute and then move the cookies to a rack. Store the cookies in an airtight container for crispy cookies, or in a regular cookie jar for chewy cookies.