I have a huge dilemma over the holidays because I always love to make my ginger cookies for a number of reasons that I will get to, but my challenge is my husband doesn’t quite understand that a ginger snap cookie should snap.  Am I right?  I know there are many types of ginger cookies and some are chewy with more molasses but I like making the snappy type.  He loves them, but only after a couple of days when they have started to get soft.   To each his own I guess.  

I love these cookies, because they really remind me of the holidays and I can’t imagine a Christmas season without them.  Plus, they are a great little treat that isn’t loaded with sugar and fat but still tastes special.  In fact I try to stick to the rule of only eating the treats that are specially made for the holiday season and avoiding all the rich food I can have any time of year.  With so many dinners and family gatherings it’s a great way to keep track of what I’m eating.     

I prefer not to ice these cookies but instead, make them in interesting shapes and serve them on some festive paper to make them pop.  Another good trick to make them small because people tend to count how many cookies they’ve had no matter what the size, so my motto is ‘‘smaller is better”.  I know you will love them.  

 

Ginger Snowflake Cookies

1 1/2 cups all purpose flour (375 ml)
1 Tsp. ground ginger (5 ml)
1/4 tsp. cinnamon (2 ml)
1/8 tsp. allspice (1 ml)
pinch salt
 

1/2 cup butter (125 ml) soft 
1/3 cup firmly packed light brown sugar (80 ml)
1/3 cup molasses (80 ml)
1 1/4 tsp. baking soda (6 ml)
1 Tbsp. water (15 ml)

Sift together the flour, spices and the salt.  Set aside.

Beat butter with brown sugar until light and fluffy, about 5 minutes.  Scrape down sides of bowl frequently.  Meanwhile in a small bowl combine the molasses, baking soda and water and stir until blended. Add the molasses mixture to the butter and beat on medium speed until smooth.  

Add the flour mixture and beat again until smooth. Remove batter and cover with plastic wrap and chill for about 40 minutes.  

Roll dough on floured surface to about 1/8 in. thickness.  Cut out desired shapes with cookies cutters and bake in350°F oven for about 10 - 12 minutes or until golden and firm. Cool on wire rack. 

 

 

 

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