Important questions to ask four days before Christmas: soft or crispy cookies? Where do you fall?
I’ve always been a fan of soft and chewy. Don’t get me wrong, I’ll still eat a cookie that doesn’t melt the second I bite into it, but I prefer a cookie that tastes fresh out of the oven even days later.Last week on Instagram I asked what you guys prefer, and not surprisingly most people said soft all the way! But there were still a few who like their cookie to have a little crunch to it. Also not surprisingly, when I asked if you guys wanted to see a “healthier” Christmas cookie, basically everyone said save the healthy stuff until January.
Duh, there will be plenty of time for that!
Oh and (shameless plug), if you don’t follow me on Instagram yet — please do! I love doing the polls to get a better idea of what kind of recipes everyone is looking for — it’s a ton of great feedback, and also amazing to see how many of you participate.
Ok back to cookies. I wanted to bake a cookie this season that would please both sides of the cookie debate – and I’ve always thought gingersnaps are perfect for that. These gingersnaps are super soft in the middle, but have a little bit of crisp to the outsides (if you want them crispier, I recommend baking them for 1-2 minutes longer). So everyone wins with these!
We baked these last week for Erick’s work party and wanted to add a little something extra – I love cinnamon and ginger together, so we whipped up an easy cream cheese frosting and it is perfect on top of these!
Oh, oh – and these don’t require any chilling time before baking — start to finish, you can get these done (frosted and all) in under an hour. Perfect treat to bake this weekend.
Eeep! I can’t believe we are so close to Christmas, it’s almost bittersweet.
Good thing we’ll have all the desserts to keep us company.
- For the cookies:
- ¾ cup unsalted butter, at room temperature
- 1 cup packed light brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
- ¼ cup molasses
- 2¼ cups all-purpose flour
- 1 teaspoon baking powder
- ¼ teaspoon salt
- 1 teaspoon ground ginger
- 1 teaspoon ground cinnamon
- ½ teaspoon ground cloves
- ¼ teaspoon nutmeg
- ½ cup granulated sugar
- For the frosting:
- 8 ounces cream cheese, softened
- 2 tablespoons unsalted butter, softened
- 2 teaspoons ground cinnamon
- 1 teaspoon vanilla extract
- 1½ cups powdered sugar
- Preheat the oven to 375 degrees F. Line two baking sheets with parchment paper or a silpat and set aside.
- In the bowl of a stand mixer using the paddle attachment, cream together the butter and brown sugar. With the mixer running on low, add in the egg, vanilla, and then the molasses.
- In a large bowl, whisk together the flour, baking powder, salt, and spices. With the mixer running on low, slowly add the dry ingredients into the bowl and mix until the ingredients have just combined.
- In a medium bowl, whisk together the the flour, baking powder, salt, and spices. Set aside.
- Roll the dough int small balls (1 tablespoon), then roll the ball into the granulated sugar. Place the cookie dough balls onto the prepared baking sheet(s) and bake for 8 minutes. (I like to underbake mine because they will crisp up slightly when the cool). Let the cookies cool on the pa then transfer to a wire rack to cool completely before icing.
- To make the frosting: in the bowl of a stand mixer with the paddle attachment, beat the cream cheese and butter together until smooth. Add in the vanilla, cinnamon, and slowly add in the powdered sugar until combined. Transfer the frosting into a piping bag and frost cookies.
- Place the cookies in the fridge for 30 minutes to help frosting.