Your whole house gets filled with the fragrance of warm spices, conjuring the holiday spirit like nothing else.
These cookies are seriously beautifulperfectly round, with a lovely crinkled topand seriously easy to make.
Theres no dough chilling required, so the cookies are ready from start to finish in only 35 minutes.
Credit:Caitlin Bensel; Food Styling: Torie Cox
Line your pans with parchment paper so theyll be ready for your dough.
The first step to making the dough is beating together the wet ingredients.
Then beat in granulated sugar and beat until the mixture is fluffy.
Credit:Caitlin Bensel; Food Styling: Torie Cox
Next, beat in an egg and then some sorghum syrup.
Then whisk together the dry ingredients: flour, baking soda, ginger, cinnamon, and salt.
Add the flour mixture to the butter mixture and beat on low speed just until the dough comes together.
Credit:Caitlin Bensel; Food Styling: Torie Cox
Roll the dough into balls, and roll the balls in cinnamon sugar before placing on the prepared pans.
Thats itno dough chilling, and the whole batch can cook at once.
An electric mixer is key, as are sturdy baking pans.
Credit:Caitlin Bensel; Food Styling: Torie Cox
Opt for light-colored, heavy-gauge aluminum pans; nonstick pans or dark ones tend to burn cookies.
Cookie scoops of different sizes are incredibly helpful, making it easy to produce evenly sized cookies.
For longer storage, you might freeze cooled cookies in a zip-top freezer bag for up to 3 months.
Credit:Caitlin Bensel; Food Styling: Torie Cox
Gingersnap Cookie Variations
The recipe below yields a crisp, gingery-spicy cookie with classic holiday flair.
you could try tweaking the recipe slightly with one of these suggestions:
Ingredients
6 Tbsp.
unsalted butter, softened
6 Tbsp.
Credit:Caitlin Bensel; Food Styling: Torie Cox
shortening
1 cup plus 3 Tbsp.
Line 2 sheet pans or baking sheets with parchment paper.
Add 1 cup sugar; beat at medium speed until fluffy, about 2 minutes.
Credit:Caitlin Bensel; Food Styling: Torie Cox
Add egg; beat at medium speed until well blended, about 1 minute.
Add syrup; beat until thoroughly combined, 30 seconds to 1 minute.
Whisk together flour, ginger, baking soda, 12 teaspoon cinnamon, and salt in a medium bowl.
Credit:Caitlin Bensel; Food Styling: Torie Cox
Add flour mixture to butter mixture; beat at low speed until just combined.
Combine remaining 3 tablespoons sugar and 34 teaspoon cinnamon in a small bowl.
Scoop dough with a 1 12-tablespoon cookie scoop, rolling into a ball.
Credit:Caitlin Bensel; Food Styling: Torie Cox
Roll dough ball in cinnamon sugar and arrange on prepared pan.
Cool cookies on pans for 2 minutes; remove cookies to a wire rack to cool completely.
Credit:Caitlin Bensel; Food Styling: Torie Cox
Credit:Caitlin Bensel; Food Styling: Torie Cox
