Happy Easter everyone! Or in French, Joyeux Paques! It's kinda-sorta spring where I am, I put out pansies, but it's a bit cold for them. Bulbs are starting to come up, and crocuses are blooming. I know that Gingersnaps have ABSOLUTELY NOTHING to do with Easter, or even spring for that matter, but I just made these cookies a few days ago, and I wanted to share this yummy recipe with you all. The recipe had been sitting in my recipe binder for several years, (I had printed it out on the whim that I would make them) and I had completely forgot about it! Then, this past Saturday, a friend and I were looking for something to do, and we looked through my recipe binder and decided to make these cookies. Turns out, they were the BEST cookies either of us had ever made! They were perfectly chewy, perfectly spiced. We ate SO many of them, relishing the chewy sweetness and the wonderful flavor from the cloves, ginger and cinnamon. The whole time we were making them, I was worried that I would accidentally leave something out, because when I am with friends and we are doing a project, I am bound to forget something. Even when I am sewing sometimes, and I am listening to an exhilarating audio book, occasionally I will sew something on backwards without knowing it! But back to the cookies, they were PERFECT. I think the secret ingredient was laughter. I am so sorry for not posting sooner this month! My ideal goal is to post once or twice a week, but lately I have been posting just once a month. I hope to do an Easter egg dyeing post, because I have a really neat idea for that! Anyway, here is the recipe! ingredients3/4 cup butter, softened (remember, ALWAYS use real butter!) 1/3 cup granulated sugar
instructionsPreheat oven to 375 degrees F. Line 2 cookie sheets with parchment paper. Beat sugars and butter until fluffy. Beat in molasses and egg. Add flour and the rest of the dry ingredients (except for the sugar + cinnamon at the end of the ingredient list set aside for rolling) and mix just until dough forms. Chill dough for 30 minutes. Combine the sugar and cinnamon for rolling in a small bowl. Once dough is chilled, roll into tablespoon sized balls and roll in the cinnamon sugar. Place on prepared cookie sheets about 1 1/2 inches apart. Bake for 9-11 minutes. Let cool, and enjoy!
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Hi there!I am a homeschooler who loves to do DIY projects, make new recipes, grow plants and discuss interesting stuff. Archives
September 2018
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