…Now that all the preparations are done – STOP (…it’s okay – put down the apron for now) – and find a place that’s quiet. Be still. Reflect on all the hustle and bustle this season has offered you – and give thanks that you’re here today, all in one piece. Truly, be grateful there is no more time for any more preparing, and that all that we’ve been waiting for, anticipating, preparing for – it’s finally here; you’ve made it through another Christmas season (…successfully, I might add!)
Should you be like me, slightly fidgety in anticipation and excitement for tomorrow – and with a blessed hour or so to kill before you’ve got to be somewhere or do something, (or before you’ve got to start getting ready to do one or both of those things) here’s a quick and easy recipe that will both delight your tastebuds in addition to adding some unexpected holiday cheer to whomever or wherever you graciously take them. These cookies are deliciously fool-proof, and trust me – should you choose to leave them out with a nice glass of the world’s best egg nog for the big guy, Santa’ll be putting you on his “extra nice” list for years to come!
(They can be made gluten-free and dairy-free; see my ingredient options/substitutions below)
Classic Christmas Ginger Cookies
Makes 24
2 1/2 cups all-purpose flour or your favourite gluten-free flour*
2 1/4 teaspoons baking soda
(*1/4 teaspoon xanthan gum – only if using gluten-free flour)
1/2 teaspoon salt
1 tablespoon ground ginger
1/2 teaspoon ground allspice
1/2 teaspoon ground pepper
3/4 cup (1 1/2 sticks) softened unsalted butter or coconut oil
1/2 cup packed light-brown sugar
1/2 cup granulated sugar, plus 1/3 cup for coating
6 tablespoons molasses
1 large egg
Directions
- Preheat oven to 350 degrees, with racks in upper and lower thirds. Line two baking sheets with parchment paper; set aside. In a medium bowl, whisk together flour, baking soda, salt, ginger, allspice, and pepper.
- With an electric mixer, cream butter, brown sugar, and 1/2 cup granulated sugar until light and fluffy. Beat in molasses and egg. With mixer on low, gradually beat in flour mixture until just combined. Flatten into a disk, wrap in plastic, and freeze for 20 minutes.
- Divide dough into 24 1-inch balls. Place remaining 1/3 cup granulated sugar in a bowl. Roll balls in sugar to coat; place at least 2 inches apart on prepared baking sheets. Flatten slightly into rounds (cookies will spread themselves a bit, too.) Sprinkle with sugar remaining in bowl.
- Bake until brown, rotating sheets halfway through, 12 to 15 minutes. Cool cookies on a wire rack, or eat and enjoy them immediately!
Merry Christmas (and happy baking) to all – And to all, a good (and sweet) night!
Stephanie
xoxo
