Christmas is this Sunday…eeek! I didn’t think Christmas would sneak up on me this year, but it has especially when it comes to baking. I’ve barely baked any Christmas treats this year! My gifts may be bought and mostly wrapped, but my cookie jar is sadly empty. This Christmas tragedy must be remedied posthaste! Turning to my trusty recipe box, I found my great grandmother’s recipe for soft and crackly ginger cookies. Baking one of my great grandmother’s recipes is a perfect way to cherish all of my family at this wonderful time of year.
My great grandmother was certainly on to something with these delicious cookies. These ginger cookies are so soft and yummy that they disappeared in two hours and I swear I only ate two.The ginger with a bit of clove gives a Christmas-y spice without being overpowering. Best thing is that you can make up the dough beforehand and have fresh baked ginger cookies on Christmas Day.
What you need to bake your family these ginger cookies are:
- 2 cups of Flour
- 2 teaspoons of Baking Soda
- 1 teaspoon of Cinnamon
- 1 teaspoon of Ginger
- ¼ teaspoon of Ground Cloves (not whole cloves)
- 1 teaspoon of Salt
- 1 cup of Butter
- 1 cup of Sugar
- 1 Egg
- ¼ cup of Molasses
- Sugar to roll the cookies in
My great grandmother’s recipe actually has a whole teaspoon of ground cloves. But I knew that would be too strong for my taste. If you really love cloves then go for it, but it’s a VERY strong flavor so use with caution.
To start these delicious ginger cookies, get all your dry ingredients together.
Sift together flour, baking soda, cinnamon, ginger, cloves, and salt into a large bowl. Give the sifted ingredients a little stir to thoroughly combine them.
Set the mixture aside and move on to the butter. In a medium size bowl, beat together the butter and sugar until completely combined and creamy.
Add the creamed butter to the dry mixture and mix thoroughly. Add in the egg and molasses and beat until fluffy and completely mixed. Once the dough is all mixed together, cover and stick in the fridge to chill. Chill the dough for 2 hour or more.
I actually got so caught up in other Christmas stuff that I left my dough in the fridge for a couple of days. And they still turned out delicious and soft. So these are perfect if you want fresh cookies for Christmas but Christmas Eve is crammed with family activities.
When you are ready to bake your ginger cookies, preheat your oven to 350° and grease at least two cookies sheets, depending on the size of your cookie sheets.
Pull the dough out of fridge and make into walnut sized balls. The dough will be cold and firm but rolling it into balls with your hands will soften it right up. Then one at a time, dunk the dough balls into ice water and then roll in sugar. I used a mixture of white and brown sugar because I wanted to incorporate more of that molasses flavor on the outside. They turned out wonderfully!
Place dough balls on greased cookie sheets and bake for 10-12 minutes. Let them cool a little on the cookie sheets before you transfer them to cooling racks. They are soft cookies so they tend to fall apart if you move them too early. Let them cool and enjoy right after. Or store in an airtight container to enjoy over the holiday week…if they last that long. 😀
I’m so glad I was able to find these delicious ginger cookies in my recipe box. These are so festive and yummy that this will be my go to ginger cookie recipe.
I hope you are having a great time baking, wrapping, and enjoying some Christmas fun. All of us here at Heartland America and Home with Heartland would like to wish you and your family a wonderful and safe holiday season.
I’ll be back for one more blog post right before the New Year. So stay safe, have a blast this Christmas, and remember you are always welcome at Home with Heartland.