GingersnapsI consider the holiday season as one of the best times, if not the best time, of year. I love the widespread joy and merriment, the daily excuse to watch Christmas movies, and the opportunity to spend time and share my love with extended family members. But, of course, I can’t be too idealistic; the holidays present their fair share of stress as well. To-do lists grow longer and time, unfortunately, seems to grow shorter! I myself struggle year after year to maintain a balance between my heavy school workload and extracurricular schedule and the Christmas spirit I so crave.

You know what isn’t stressful? Making gingersnaps, likely a holiday tradition in your home already. Menu-planning is horrendous, I’m sure, but whipping up one batch of cookies couldn’t be simpler {or more rewarding!}. Fragrant spices bring a welcome note to these molasses-based cookies, filling your kitchen with a smell I would happily bottle up for the month of December :) Furthermore, the baking time is flexible enough to fit your preferences; simply choose the shorter time for softer cookies or keep them in longer for a snappier batch. These are humble cookies and this is a common recipe, but nevertheless one worth using, remembering, and sharing with others – it is almost the holiday season after all.

GingersnapsGingersnaps Loosely adapted from Smitten Kitchen


  • 1 1/4 cups all-purpose flour
  • 1 cup whole wheat flour
  • 2 teaspoons baking soda
  • 1/2 teaspoon salt
  • 3 teaspoons ground ginger
  • 1 teaspoon cinnamon
  • 1/2 teaspoon allspice
  • 2 sticks butter
  • 1/2 cup granulated sugar
  • 1/2 cup light brown sugar
  • 1 egg
  • 1/3 cup molasses

to make

  1. In a large bowl, combine the flour, baking soda, salt, and spices.
  2. Using an electric mixer with the paddle attachment, beat the butter and sugars until light and fluffy.
  3. Add the egg and molasses to the butter mixture. Combine the dry ingredients with the wet ingredients. Scrape the bowl to ensure no pockets of flour remain.
  4. Cover your dough with plastic wrap and chill in the fridge for two hours {I can confirm chilled dough’s use up to three days in the fridge!}, until firm and easily rolled into a ball.
  5. When ready to bake, preheat oven to 350ºF.
  6. Line two baking sheets with parchment paper. Roll dough into small, one-inch balls, and place in rows on baking sheets.
  7. For softer cookies, bake for ten to twelve minutes; for snappier cookies, bake for thirteen to fifteen minutes. Both methods are delicious.
  8. Remove from oven and let cool for five minutes before transferring to a wire rack.
  9. Enjoy!

Have a lovely Monday!

Psst. A new post of mine will be up today on Lit Up Review at 7 am EST. It’s on one of my favorite novels of the year, so I hope you’ll take a peek!


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