When I was in middle school, my friend’s mom used to make the most amazing gingersnaps ever. They were perfect on so many levels. I’m sorry to say that these are not those cookies. (I never bothered to get the recipe because I was in the running for The World’s Worst Baker at the time, but I’m happy to say I’ve come a long way since then.) These cookies are more of a gingerbread type cookie that is wonderfully soft and slightly chewy. Keep reading for the recipe!
I mentioned a giveaway before, so I should get to that… Jessica from Ruffled Paper reached out to me a few weeks ago, and even though I was swamped with finals, one look at her shop and I couldn’t say no. Ruffled Paper sells some super adorable party accessories (think glittery confetti, glittery garlands, glitter everything!), but being a (part-time) food blogger, my eyes went straight to the straws. Also, as a child I felt that everything tasted better through a straw. I may or may not feel the same way now, but that’s beside the point. The point is that the quality of these straws is great- the paper doesn’t get soggy and the colors stay really well- and I love using them.
Now for the really good part! Better than cookies, you say? Yes! Jessica and Ruffled Paper are giving away a pack of their too cute straws and a $25 gift card to Ruffled Paper. To enter, just leave a comment below telling me your favorite product from Ruffled Paper and your email address. This giveaway ends December 26th and is only open to US residents.
Soft Ginger Cookies:
makes approximately 2 dozen cookies
- 2 cups flour
- 1 1/2 baking soda
- 1 teaspoon ground ginger
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1/4 teaspoon cloves
- 1/2 teaspoon salt
- 1/3 cup molasses
- 3/4 cup dark brown sugar, packed
- 1 egg
- 1 teaspoon vanilla extract
- 3/4 cup butter, softened
Note: I did the whole thing in my food processor with the dough blade, because it makes life that much easier. Of course, this also means that I had to refrigerate the dough for a little longer since it gets a little warm in the food processor.
In a bowl, cream the dark brown sugar and butter. Slowly incorporate the molasses, egg, and vanilla. Begin adding the flour gradually until all the flour has been added. Lastly, add in the baking soda, ground ginger, cinnamon, nutmeg, cloves, and salt.
Take the bowl and place it in the refrigerator for at least 30 minutes. During this time, start preheating your oven to 350 degrees Fahrenheit and getting your cookie sheets ready.
After the cookie dough has been refrigerated, take a tablespoon and scoop the dough into balls. (Using an actual tablespoon keeps the cookies the same size.) I also rolled the dough with my hands and patted it down slightly to resemble small, thick patties. This lets it spread out nicely. When placing the dough on the cookie sheets, give each cookie about 2 inches of space.
Bake the cookies for 10-12 minutes. Allow them to cool for 5 minutes, and then transfer them to a wire rack to cool completely.