Hope your December is off to a great start as well. If you love Old Fashioned Ginger Snaps, but want to bake a thicker, chewier cookie, try these Bakery Style Molasses Cookies. A freezer full of cookie dough is a joyful sight! I love baking a half batch of cookies and then freezing the dough balls of the second half for later. You can also freeze the dough balls on a paper plate and then slide the plate into a gallon size freezer ziplock to bake at a later time. Yes, these cookies will freeze very well in a well sealed container or a freezer ziplock bag for 3-6 months. Add molasses, vanilla extract, and spices (ginger, cinnamon, cloves, and cayenne pepper) and stir well. In a large bowl (or in the bowl of a stand mixer) use an electric mixer to beat together butter and sugars until creamy and well-combined. Chilled dough will also spread less in the oven than room temperature dough, but these cookies are supposed to be nice and thin, so spreading is good! Can I freeze Old Fashioned Ginger Snaps? Preheat oven to 350F (175C) and line cookie sheets with parchment paper. Generally, chilling the dough can help sticky cookie dough to be more manageable, but this dough is not overly sticky. There is no need to chill the dough for Old Fashioned Ginger Snaps. So easy! Should I chill the cookie dough? We ordered them from Minted again this year, because we love the quality of the paper and print, as well as the design choices and free envelope addressing! We also love that you can view all the design options with your actual picture inserted into them. After making cookies and putting my kitchen back together, I started on my Christmas cards. I got caught up on laundry, worked on my editorial calendar, and made more to-do lists. After having the boys home sick for the beginning of the week, it felt good to have the house to myself. Yesterday was a fairly productive day for me. They are one of my favorite cookies of all! Ground cinnamon Ground cloves Ground cayenne pepper Molasses (not technically a spice, but a key flavor factor, so we’re counting it here anyway). This Old Fashioned Ginger Snap recipe has stood the test of time for a reason. I asked her for the recipe to share with you all, and she said that it came from her Aunt Marva, who was her mom’s identical twin sister. She says, “It’s okay if you want to hide these.” I love it! She knows me well. My sweet neighbor knows how much I love these Old Fashioned Ginger Snap cookies, with their sparkling sugary exterior, crisp edge and slightly chewy center, so when she gives them to me, she also gives permission not to share them. Isn’t that great? Good neighbors are a gift! We even have a group text thread called “The Pantry Pals”. She loves to bake like me, and we are always swapping recipes back and forth and borrowing from each other’s pantries. ![]() I’ve been planning on sharing these Old Fashioned Ginger Snaps with you ever since my neighbor brought them over to me last year around this time. ![]() If you are adding any icing or frosting, you’ll want to refrigerate within a couple hours rather than days.And just like that, December is officially here.
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