If I had to name my all-time favorite cookies, I would have to give a shout out to these gingersnap cookies. These small bites of deliciousness remind me of fall, winter and Christmas, all rolled up in one. They are easy to make and so, so pretty, with their crinkly little tops. It’s like a spice cake but in the form of a cookie! So, so good!
There’s just something about baking cookies that helps plunge me into the holiday spirit. When my kids were growing up, we’d spend an afternoon during the holidays making cutout cookies. They would always be so proud of their little stars and Christmas tree cookies. Sometimes their cookies would be prettier than mine!
Of course, my favorite cookie of all is Gingersnaps! I’ve been making these gingersnap cookies for years and they turn out perfectly every single time. Plus, they make 3-1/2 dozen so one batch is all I need to make.
I always use my stand mixer to mix up the dough for these cookies.
In a mixing bowl, combine sugar and oil. Mix well. Add eggs, one a time and mix well after each addition. Add the molasses. Blend on the lowest speed until combined.
Combine flour, baking soda, ginger, cinnamon, and salt. Gradually add dry ingredients to creamed ingredients and mix well. (I use my mixer on the lowest setting).
Shape into 3/4″ balls and roll in sugar. Place balls 2 inches apart on ungreased baking sheets. Bake at 350º for 10-12 minutes. Remove to wire racks to cool completely.
I use parchment paper to line my baking sheets. It speeds up the process and saves time when I’m cleaning up.
After baking these cookies and letting them cool (or eat one warm), grab a cup of coffee or a glass of milk and you’re all set! You’ll have plenty of cookies to share with family and friends.
This recipe makes three and a half dozen cookies and they always come out perfectly every single time.
What’s your very favorite cookie? Do you bake cookies with your kids or grandkids during the holidays?
Gingerbread cookies are my favorite cookies to bake and eat during the holiday season.
- 2 cups sugar
- 1-1/2 cups vegetable oil
- 2 eggs
- ½ cup molasses
- 4 cups all-purpose flour
- 4 teaspoons baking soda
- 1 Tablespoon ground ginger
- 2 teaspoons ground cinnamon
- 1 teaspoon salt
- Additional sugar (for rolling cookie balls in before baking)
- In a mixing bowl, combine sugar and oil. Mix well.
- Add eggs, one at a time, mixing well after each addition. Stir in molasses.
- Combine the dry ingredients. Gradually add to creamed mixture and mix well.
- Shape into ¾ inch balls and roll in sugar. Place balls 2" apart on ungreased baking sheets.
- Bake at 350º for 10-12 minutes.
- Remove to wire racks to cool.
Amount Per Serving Calories 165Total Fat 8gSaturated Fat 1gTrans Fat 0gUnsaturated Fat 7gCholesterol 9mgSodium 175mgCarbohydrates 22gFiber 0gSugar 13gProtein 2g
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