Happy reveal day for my 3rd annual Christmas Cookie Recipe Swap! This year we had 44 bloggers from the US and Canada come together to swap recipes, share stories, and bring you some delicious cookie recipes! Each pair exchanged recipes, baked up the cookie recipe they received, and we’re all sharing them today! You find everyone’s recipes at the bottom of this post.
I have to give a big shout out to my fab co-hosts this year too. This swap wouldn’t be possible without them!
Aubrey from Real Housemoms
Rachel from {i love} my disorganized life
Wendy from Around My Family Table
Laura from Pink Cake Plate
Abbey from The Cards We Drew
Kelley from Miss Information
Carli from Dimple Prints
Now let’s talk cookies! Because this is my swap, I totally got to pick who I wanted for my partner. See how that works. 😉 I picked one of my favorite people/blogger crush Kristy from She Eats. Kristy makes some seriously delicious food and cocktails. Can we just talk about Apple Bacon Cheddar Scones, Blood Orange Rosemary Gin Fizzes, Autumn Mac and Cheese, and Cinnamon Apple Whiskey Sours for a minute? Heck, I even renamed a cocktail after her. I big puffy heart Kristy!
This recipe is from Kristy’s mom. Like no BS, Kristy texted her mom at 8am to ask for the recipe. See how amazeballs she is? I made these cookies in the middle of last week. My little sister came over, and she and I and the boys all helped. It was really fun. And as soon as I took the first batch out of the over, I realized it. I had added and extra 1/2 cup to the dough. That sugar was supposed to be from rolling the cookies in. Lesson learned. No matter how great of a cook/baker you think you are, read the entire recipe FIRST before beginning.
Luckily, the cookies still tasted great. They were even better than how I normally like gingersnaps. They were crispy and chewy at the same time, and the extra sugar really balanced the molasses well. I’ll be making these (correctly) again, but for now you’re getting my recipe. Because they’re gooooo-oooood!
Crisp and Chewy Ginger Snap Cookies
Ingredients
- 1 1/2 cups sugar
- 3/4 cup unsalted butter room temperature
- 1 egg
- 1/4 cup molasses
- 2 cups all-purpose flour
- 2 teaspoons baking soda
- 1 teaspoon ground cinnamon
- 1 teaspoon ground ginger
- Extra sugar for dusting
Instructions
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Preheat oven to 360 degrees F. Line a baking sheet with a Sil-Pat or parchment paper.
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In a large bowl, beat together sugar and butter until pale and fluffy, about 1 minute. Add egg and molasses; mix until well combined. Scrap sides of bowl as needed.
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In a medium mixing bowl, combine flour, baking soda, cinnamon, and ginger.
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Add flour mixture to butter mixture in two additions, mixing until just combined after each addition. Dough will be slightly wetter than your usual cookie dough.
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Place about 1/3 cup sugar in a small bowl.
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Using a small cookie scoop, portion dough onto the baking sheet, about 2 inches apart. Pick up one scoop of dough, and roll it into a ball using your hands. Roll the dough ball in sugar until completely coated. Place back on baking sheet. Gently press the top of the dough with a fork to flatten it slightly. Repeat with remaining dough.
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Bake for 10 to 12 minutes. Dough will spread! Remove from oven and cool for 2 minutes of the pan. Transfer cookies to a wire rack to cool completely. "Dip in boozy laced eggnog by the tree and chow down." Store in an airtight container for up to 1 week...if they last that long.
Recipe Notes
The original "Soft Ginger Snap Cookie" recipe calls for only 1 cup of sugar in the dough and the other 1/2 cup sugar is used for rolling the cookie dough. Softer cookies should be baked for 10 to 11 mins, and crispier cookies for a nother minute or two at most.
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