After the Thanksgiving turkey, potatoes, rolls, and pies have been eaten and a food induced coma has ensued, we wake up and it is officially the Christmas season. With Christmas comes a whole new kind of cooking and baking. We bake for our neighbors, for friends, co-workers, teachers, Santa, and ourselves.
There are cookie exchange parties. There are plates of goodies to be made for Christmas deliveries. Then of course we can’t forget the cookies made for Jolly Old Saint Nicholas.
I can remember as a girl the painstaking time my mom put into the baking of the Christmas goody plate. Six plus different kinds of cookies/treats made in mass production. Then divided and assembled between way too many plates because no one could be left out. I love this memory and I have enjoyed partaking of this same holiday craziness as an adult.
To kick of the holiday baking season I thought I would share with you a great cookie to make for friends, family, and neighbors.
Gingersnaps with Dark Chocolate Chips
The smell of ginger totally reminds me of the spiciness and warmth of Christmas. I took a favorite ginger cookie recipe I have used for years and added a dark chocolate twist. These cookies are the perfect combinations of chewy and crispy. The perfect combination of sweet and spicy. LOVE. That is all there is too it.
3/4 cups shortening
1 cup sugar
1/4 cup molasses
2 cups flour
1 1/2 tsp ginger
1/2 tsp salt
2 tsp baking soda
1 tsp cinnamon
1 cup dark chocolate chips
Cream shortening and sugar together. Add egg and molasses until well combined. Combine dry ingredients in a separate bowl. Slowly incorporate dry mixture into wet mixture. Stir in chocolate chips.
Now you have a lovely dough which you could always package up with the recipe for a neighbor gift. If you want cookies, let’s keep going. Preheat oven to 350 degrees.
Scoop out uniform sized balls of dough. I like to use a cookie scoop.
Roll the scoop into a ball.
Drop the ball into a small cup of sugar, coating just one side.
Place ball onto a cookie sheet, sugar side up. Using one to two fingers, slightly press the ball flat.
Cook for 12-15 minutes until slightly golden. Remove and let cool on pan for 5 minutes. Then remove cookies onto a cooling rack.
Once completely cool, you can wrap them up sweetly and give them to just about anyone who loves cookies.
Or you could give into your craving, pour a glass of milk and eat a couple yourself!
Merry Christmas! Enjoy your holidays.
Here are two of my other favorite cookie recipes also perfect for holiday goody plates.
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