If you're anything like me, you already have about five holiday functions on your radar and one of them (if you're a female) is a cookie exchange or my personal favorite, a cookies and cocktails party. I love festive cookies and all, but throw in a few cocktails you've got yourself a real party.
This soft gingersnap recipe was given to me by my mother-in-law and is hands down one of my favorite cookie recipes. They're soft (obviously), sugary sweet, buttery (oh so buttery), with that wonderful spiciness of ginger.
Ever since learning how to make this recipe, I've made them every single year. I will be making them again this year for my own cookies and cocktails party. They're a winner all the way, and if you have friends with lactose intolerance, they're completely dairy free ...
... and amazing. Don't forget amazing.
SOFT GINGERSNAPS (makes 2 dozen)
4 cups all purpose flour
4 tsp. baking soda
1 tsp. salt
2 Tbsp. ginger
2 tsp. cinnamon
1 1/2 cups canola oil
2 cups sugar
1/2 cup molassas
Mix dry ingredients: flour, baking soda, salt, and spices. In a separate bowl mix wet ingredients and sugar: oil, sugar, eggs, and molassas. Combine wet and dry ingredients. Refrigerate for an hour or more (I made the dough Sunday night, then cooked them Wednesday). Roll dough into 1″ balls and roll in granulated sugar. Place on a cookie sheet and press with a fork, vertically and horizontally for the cross-hatch look.
Bake on a cookie sheet at 350 degrees for eight minutes (6-7 if you like yours more chewy and less crunchy).
Kelly Davis is a blogger, freelance writer, food enthusiast, and native North Carolinian. When she's not training for a race or cooking something delicious in the kitchen, she's writing, reading, snuggling her dachshund, or plotting her next project. You can keep up with Kelly's antics and recipes on her blog, Foodie Fresh.