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Recipe: Chocolate Ginger Snaps

chocolate ginger snaps

Hooray for another recipe!  This one is great all year round, but it seemed especially appropriate to share with you so close to Christmas.  Everyone knows cookies are a Christmas staple, and these are some of my favorite cookies (Colin’s too) I’ve ever had.  If you’re a coffee drinker, you’ll be happy to hear that these are so perfect to eat with (or dunk in) a cup of coffee.  Cookies for Christmas morning breakfast anyone?  I think yes.

Anyways, let’s get started–here are the ingredients!

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Preheat your oven to 350 degrees!

A few more notes:

1) Don’t let the fact that you don’t have a Kitchen Aid Mixer keep you from making these!  I’ve made plenty of batches of cookies without a mixer, and it just takes a little more time and elbow grease–so you earn the cookies, you know?

2) I make my own brown sugar.  Why?  Because it’s the easiest thing in the world to make.  You literally just mix together molasses and sugar until it becomes brown sugar.  Start with a smaller amount of molasses if you’ve never done it before (about 1 Tbs for every cup), and add more to your taste!  I’ve included photos of the process here (again, you don’t have to use the mixer for this, it just saves me time), but by all means, use store-bought brown sugar if that’s what you have/prefer!

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Ok, so while my mixer makes brown sugar, I mix together all the dry ingredients except the sugar in a separate bowl.  Once the brown sugar is made, add the regular sugar and the butter and mix together until well combined and fluffy.  After that, stir in the egg and molasses and keep stirring until it forms a smooth dough.

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Slowly stir in the dry ingredients to the dough until it creates a stiffer, moldable dough.  Using a cookie scoop (or your well-trained eyes), scoop the dough into 1 1/2 inch balls and place them about 2 inches apart on a cookie sheet.

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Once you’ve done this, place the cookie sheets in the oven and set the timer for 14 minutes.  Now, you should know that I burn cookies pretty often.  Don’t worry though!  The key to these cookies is to check them before you think they’re done.  After it’s been 14 minutes, pull a sheet out of the oven and carefully try moving a cookie with a spatula.  It will be hot, so it probably won’t be super firm, but if it is not doughy, it’s probably ready.  The mistake I often make with these cookies is looking at them while they’re in the oven and assuming they need to cook longer when they really don’t!

You’re going to be better at that than I am though, I’m sure about it!

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When the cookies are done, let them cool for about 3 minutes on the cookie sheet, then move them to a wire cooling rack.  Once they’re completely cool, dust the tops of them with powdered sugar.  You can use a fine mesh strainer (pictured here), or your fingers, or even a stencil to make fun designs.

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Put them on a pretty platter and serve!  Or you can put them in pretty tins to give to your neighbors or friends!  Don’t forget, these cookies are awesome with coffee!

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Here’s the recipe card so you don’t have to scroll all over the place!  By the way, I based this recipe off of this one from White On Rice.

Have fun baking!

His Truly,

Mary O.

Chocolate Ginger Snap Recipe

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