One of my favorite things about the holidays is the food – shocker I know. Decorating is fun, buying or making gifts can be exciting if you find the perfect gift for a loved one, the music is special this time of year and brings to mind holidays past, but the food, oh the food! is really the biggest enjoyment, indulgence, pleasure, and delight of the holidays for me. And some of the holiday foods end up as gifts, so it turns into a “twofer.”
So what cookies shall I make this year? There’s always the Italian standbys: Limoncello Ricotta Cookies. Or I could make Pizzelles again. Oh, who am I kidding, of course, I will make one or more batches of these. I’ve made Gingerbread Men cookies before with the littles, but this year I think I’ll just make ginger cookies. No rolling out the dough, no cookie cutters, just mix ingredients, roll in sugar and bake. The recipe makes a lot, like 90 cookies in one batch! So there will be plenty to give away as gifts. Bonus, the house smells amazing while the cookies bake!
- • 1-1/2 cups butter, softened (3 cubes)
- • 2 cups sugar
- • 2 eggs, (let sit out to come to room temperature)
- • 1/2 cup molasses
- • 4 cups all-purpose flour
- • 2 teaspoons baking soda
- • 4 teaspoons ground ginger
- • 1-1/2 teaspoons ground cinnamon
- • 1 teaspoon ground cloves
- • 1/4 teaspoon salt
- Sugar (enough to roll cookie dough balls in - about 3/4 cup)
- Preheat oven to 350°.
- Cream butter and sugar until light and fluffy.
- Add in eggs and molasses.
- Combine the flour, ginger, baking soda, cinnamon, cloves and salt
- Gradually add the flour and spice mixture to the creamed mixture a cup at a time and mix well.
- Shape into walnut sized balls and roll in sugar. Place 2 inches apart on ungreased baking sheets. (I used parchment paper lined baking sheets)
- Bake 14-15 minutes or until the top of the cookies are starting to harden. Remove to wire racks to cool. Exterior of cookies will be crunchy and interior will be chewy.