Homemade Gingersnap Cookies
The holiday season has arrived, which means it’s that time of year when guests expect you to bring them some figgy pudding – or any type of pudding for that matter. After all, those guests likely subscribe to the idea that grabbing an extra slice of ham or overindulging in that box of chocolate-covered cherries couldn’t hurt the waistline all that much.
“Luckily, it’s also oversized sweater and sweatpants season,” says Chef Blakely Trettenero, who knows a thing or two about holiday main courses and desserts, and writes about her culinary adventures on her blog, Everyday Gourmet with Blakely.
And if you’re just as inclined as your guests to sneak yourself an extra helping of whatever delicious dish you dream up – well, she can relate.
“I have a love/hate relationship with Christmas cookies because physically I can’t stop eating them,” Trettenero says. “In my family we especially love gingersnap cookies. We used to buy tins and tins of them and just go to town until they were gone.”
Here's a simple recipe for Homemade Gingersnap Cookies that can help make holiday-hosting duties less painful so you can spend more time sipping eggnog by the fireplace.
2 sticks butter, softened
1/2 cup brown sugar
1/2 cup granulated sugar
1 teaspoon fresh-grated ginger
1/3 cup molasses
2 1/4 cups all-purpose flour
2 teaspoons baking soda
1/4 teaspoon salt
3 teaspoons ground ginger
1/4 teaspoon ground allspice
1 teaspoon ground cinnamon
Extra sugar for coating
In a bowl with an electric mixer, cream together the softened butter and sugars until smooth. To that add the grated fresh ginger, egg and molasses. Give it another mix to incorporate everything. To the wet ingredients add the flour, baking soda, salt, ground ginger, allspice and cinnamon. Mix until well blended. The dough will be loose, but don’t worry. Put the dough in plastic wrap and put it in the refrigerator to let chill and set up for 1 to 2 hours. Once the dough has set up and chilled completely, preheat your oven to 350 degrees. Take the dough and form about 1-inch balls. Roll them in sugar, and put on a parchment-paper-lined sheet tray. Leave at least 1 inch between each ball. Bake for 10-15 minutes. For chewier gingersnaps, bake 10-13 minutes and for crisper gingersnaps, bake for 14-15 minutes. Let cool and set up on the counter for about 1-2 minutes before serving.
Blakely Trettenero, host of the Everyday Gourmet with Blakely and Hungry for Travels websites, is a graduate of the Le Cordon Bleu College of Culinary Arts in Orlando, Fla. She is a world traveler, having visited more than 30 countries, and is becoming a frequent guest on TV.