Soft, and Chewy Gingersnap Cookies

             Hello my lovelies! It’s finally December! Filled with gingerbread cookies, eggnog, and CANDY CANES!! I got the idea of making these cookies from one of my moms friends. It seemed like the perfect time to make Gingersnap cookies, to keep with the whole Christmas theme. These cookies are very soft, and thick. They have a subtle spice to them with the sweetness of the sugar sprinkled on top. You definitely want to put these cuties on your Christmas Recipes list!

*This recipe was inspired by Sally’s Baking Addiction, but I tweaked a lot of aspects in the recipe.

Do you have a dog? There is this adorable blog for your furry puppy. There are awesome recipes on DogVacay Blog. They are the most creative recipes for dogs that I have ever seen! I have always wanted to try to make dog treats for my pup. I especially love the DogNog, Pupkin Pie, and the Doggy Candy Canes. Christmas is approaching and I’m thinking of making one of those as a Christmas Present for Pounder. Of course they have more amazing dog treat recipes too, so all of you bakers and dog-owners, check it out. I definitely want to try out the recipes. Have you ever made dog treats? Was it easy/fun?

 
I made a Pumpkin Pie this Thanksgiving. Everything was from 100% scratch, including the pie crust. It took blood, sweat, and needless to say; tears.  But I did accomplish making Pumpkin Pie and it tasted really good. I still have to look for more Pumpkin Pie recipes though, because I like my Pies to have a stronger spice flavor. But as for my first time making a pie, it actually tasted great and I SUCEEDED! The picture of my pie is on the right 🙂 It’s so cute, right?

 

 Yield: 15 delicious cookies
3 cups of all purpose flour
1/4 cup of dark molasses
1 teaspoon of vanilla extract
1 teaspoon of vanilla bean paste
1-2 teaspoons of cinnamon
1/2 teaspoon of cinnamon-sugar
1/2 teaspoon of nutmeg
1/4 teaspoon of ground cloves
2 teaspoons of ground ginger
1/2 cup of dark brown sugar
1/4 cup of granulated sugar
10 tablespoons of butter
1 egg
1 teaspoon of baking soda

1. Using a stand mixer or hand mixer, cream together the butter and sugars

2.In a large bowl, mix together all of the dry ingredients together.

3. Add in the molasses to the butter-sugar mixture

4. Add in the egg an mix for about a minute. Slowly incorporate the dry ingredients in the large bowl.

5. Add in the vanilla extract and vanilla bean paste. Keep mixing until the cookie dough is soft and sticky.

6. Wrap the dough in plastic wrap first and then wrap it in aluminum foil.

7. Let the cookie dough freeze in the freezer for 2 hours and 30 minutes.


 8. Pre-heat the oven to 350 degrees. Line 2 baking sheets with parchment paper.

9. Take the cookie dough out and form 17 (1 inch thick) cookie dough balls. Flatten them a little and dip the tops in a medium bowl of sugar (about 1/2 a cup.)



10. Bake the cookies for 13-18 minutes in the pre-heated oven.

11. Let the cookies cool on a cooling rack for at least 15 minutes.

12. ENJOY the Cookies!!!!!!!!!!!!!!!

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