Monday, December 14, 2015


Once upon a time, I used to bake a lot of Christmas cookies. These days I think I'm doing well if I make four or five different kinds. One of my personal traditions is to try a new (to me) cookie recipe every year. I'm posting that cookie recipe for Christmas week because even people who don't do a lot of entertaining often bake a batch of cookies.

I actually made two batches of new to me cookies this year. The first were good, but they didn't knock my socks off. In case you don't know, while the cookies are still hot, you can sprinkle them with crushed candy canes. It's adorably festive!

But it's this plain Jane gingersnap recipe that's a keeper. Melted butter keeps them soft and the flavor just can't be beat. I had every intention of dipping them in chocolate or drizzling them with chocolate but honest to goodness, they're so good the way they are that I decided not to mess with a good thing! Sometimes simple is better.

This dough will feel super soft in your hand. It holds together, so don't worry or add more flour. At the stage of rolling the dough in sugar I started with about 1/4 of a cup of sugar and added more as I needed it. That way I didn't waste a lot of sugar. The cookies spread into amazingly perfect circles when they bake, so don't worry about rolling the dough into perfect balls.


3/4 cup (1 1/2 sticks) unsalted butter
2 cups flour
2 teaspoons baking soda
1 1/2 teaspoons ground ginger
1 teaspoon cinnamon
1/2 teaspoon salt
1 cup sugar + extra for rolling
1 large egg
1/4 cup molasses
1 teaspoon vanilla

Preheat the oven to 350 and line a baking sheet with parchment paper.

Melt the butter and set aside to cool. Use a fork or a whisk to mix together the flour, baking soda, ginger, cinnamon, and salt in a bowl, and set aside. Beat 1 cup of sugar with the melted butter. Beat in the egg. Beat in the molasses. Beat in the vanilla. Add the flour about 1/2 cup at a time, beating after each addition. 

Add about 1/4 cup of sugar to a small bowl. Roll the dough into balls about 1-inch in diameter, then roll the dough in the sugar and place each ball about three inches apart on the parchment paper. Bake 10-12 minutes.

Roll balls of dough in sugar.

Fresh from the oven. Soft and so yummy when warm!

We're giving away books here this week, so today I'm offering the choice of MURDER MOST HOWL or THE DIVA STEALS A CHOCOLATE KISS. Leave a comment with your email address to enter. Good luck and Happy Cookie Baking!  


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  2. Not the kind of cookies I thought were ginger snaps, but thet look REALLY good!

  3. Not the kind of cookies I thought were ginger snaps, but thet look REALLY good!

  4. These look so yummy! And Murder Most Howl please! Thanks for the chance.

  5. These cookies look delicious. Vicki Delany’s Molasses spice cookies from November were so good and a hit with everyone, but gingersnaps are even better! Can't wait to try this recipe. And thanks for the giveaway - I love the cover for Murder Most Howl.

  6. The cookies look so yummy! Thank you for the recipe, and for the awesome giveaway.

  7. I have made Gingersnaps every year since I tasted them at a friend's holiday open house. I make a double batch! Thank you for the giveaway. I'll have a difficult time choosing if I win.

  8. I love ginger cookies. They remind me of my Mom who was an extraordinary baker. I lost her this last November the day before Thanksgiving. I will bake these as a tribute to her! Thank you! I recently purchased Murder Most Howl for my Kindle, but I don't have the Diva book, love the series though.

  9. I've never made gingersnaps.
    sgiden at verizon(.)net

  10. Krista, you can never go wrong with a gingersnap. They go with everything - cocoa, tea, and even lemonade during the summer! In a pinch, Trader Joe's Triple Gingersnaps are really good, but it's much more fun to make our own! I'll try your version the next time. Happy Monday! Nicole :-)

  11. Thanks, Krista! Those gingersnaps look awesome. I'm sure they would be delicious, right from the oven, with a cup of coffee. patucker54 (at aol dot com)

  12. Warm cookies are the best!
    When we used to camp we made gingerbread in a Dutch oven in the campfire coals. The secret was to put a layer of applesauce in the bottom before putting in the gingerbread mix. It was wonderful warm.

    libbydodd at comcast dot net

  13. I'm looking for a crisp ginger/spice cookie. You mention these are soft when warm. When room temp, do they get crispy or remain on the softer side? Thanks.

  14. Pat ( 14, 2015 at 10:53 AM

    I love ginger cookies. I buy a big tin of them at World Market. These look better!

  15. Looks yummy.