Twelve Days of Christmas Cookies / Day Twelve - Gingersnaps
I'd have to say this whole 'Twelve Days of Christmas Cookies' project was a lot of fun. Nothing like a public declaration to get you moving towards a goal, right? Had I told myself "I'm going to post some christmas cookie recipes", I probably would have only done two or three. But by making myself accountable, there was no way I was going to end this at eight days, or something silly like that:)
Tomorrow I am going to recap some of my faves, but for today, here's the recipe. And I gotta say, this one is one of the best. It makes SO MANY, and at first you'll think you have enough to last until next christmas. Give it a few days though, and you'll start making a dent in the pile:) Then package some up with a pretty bow to bring with you on christmas day. Your hosts will thank you, and probably ask for the recipe.
makes 5-6 dozen - yes, that's 60-72 cookies!
1 1/2 cups butter, room temperature
2 cups + 1/2 cup white sugar
3/4 cup molasses
1/4 cup honey
1/2 tsp salt
1 tsp vanilla
4 1/2 cups of flour
1 tsp ground cloves
2 tsp ground cinnamon
2 tsp ground ginger
4 tsp baking soda
2 tsp baking powder
Preheat oven to 375ºF. Sift together the flour, cloves, cinnamon, ginger, baking soda, and baking powder. Set aside.
Cream together butter and 2 cups of sugar. Beat in eggs, molasses, honey, salt, and vanilla. Slowly add the flour mixture until combined.
Roll the dough into small balls and drop into a small bowl with the remaining 1/2 cup of sugar. Roll the balls in sugar, and then place on lined baking sheets several inches apart. Bake for eight minutes.
Remove from oven and let cool on baking sheets for a few minutes before transferring to a wire rack to cool completely. Cookies freeze well.