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Over the Christmas holidays I do a lot of baking and one of the most popular Christmas goodies I make for my family and friends are Ginger Snap cookies….They are so flavorful and with each bite, a taste of Christmas bursts into your mouth as the Ginger permeates your taste buds.
But to make these delicious Christmas cookies you need a special baking tool in order to grab the dough into the correct size the cookie should be, I tried using different sizes of spoons but they just do not work as well as this handy dandy tool since the cookie is a bit hard to handle and sticks to most implements like that…
Recommended Reading: Get started with baking by reading our Ultimate Guide to the Best Baking Equipment for Beginners!
What is this tool? You might ask…It’s called the OXO Good Grips, Small Cookie Scoop and can be found in most stores that sell baking accessories, such as Bed, Bath and Beyond, or Linens and Things….There are other cookie scoops for sale but I’ve always liked OXO products and decided to purchase this one when I found it on display….I then hurried home to bake my cookies. The price of the scoop was just $11.99 for the medium and comparable to all the others for sale. There are two other sizes available but this is the one I thought would be best for this Christmas cookie recipe.
One of the best features of this scoop in the rubberized firm grips on the handle so there is no slipping out of your hand and you handle the cookie dough and you do not have to use a lot of muscle or pressure…basically, this great little gizmo works and looks like and ice cream scoop, scoop out the dough, even the top with a knife, then press the handles together and the dough slides right out onto your cookie sheet….It takes two teaspoons of dough to fill the scoop, just the perfect amount you need for each cookie…Made of stainless steel, the scoop is dishwasher safe…The sliding piece on the inside of the scoop if easily cleaned, without sticking….Personally I think OXO Good Grips, Small Cookie Scoop is the ideal tool for perfect cookie baking every time, regardless of what recipe you use…oh, and each scoop of dough makes a perfect 2 inch round cookie as it bakes
Now without further ado, here is my recipe for Ginger Snaps Cookies:
- 1 ½ sticks unsalted butter, softened
- I cup sugar
- ¼ cup dark molasses
- 1 egg
- 2 cups flour (unbleached is best)
- ½ tsp ground cloves
- ½ teas ground ginger
- 1 teas cinnamon
- 2-tsp baking soda
- ½ tsp salt
- 3 ½ ounces crystallized ginger chips (about a ½ cup), chopped or a sliced into very small pieces
Combine the butter, sugar, molasses and egg in bowl of electric mixer. Beat very well, scraping down the sides of the bowl to mix all ingredients evenly…Do that often. Add flour slowly and lower the speed of mixer, other wise you will have flour everywhere, which is what happened to me once.
Add the ground cloves, ground ginger, cinnamon, baking soda, salt and the crystallized ginger.
Chill the mixture for at least one hour but you can do that for a longer time if you like, even overnight.
Form 1 inch balls, the amount this scoop makes is perfect, roll in sugar until the whole cookie dough ball is covered.
Place on greased cookie sheet, (I use Pam and spraying the pan just once for the whole batch is good enough), about 3 cookies in a row leaving room between each row for the cookie dough to flatten out and spread.
Bake 8 to 10 minutes at 375. The longer the cooking time the crisper the cookie so if you like your cookies a little chewy bake for a minute or 2 less…
This recipe makes about 4 dozen cookies.
If you want to save a few dozen for another time, they freeze very well wrapped in double Saran Wrap in a plastic container, any kind will do.
Happy Baking and Happy Holidays
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