Perfectly Soft Gingersnaps

Okay is it just me or does anyone else feel like they get on Instagram for 2 seconds and there's about 100 giveaways and 200 more posts about fun family vacations and a million more about all the perfect holiday decorations in everyone's perfect houses? Sometimes it's made me feel like I'm not living up to all the hype. HELLO REALITY CHECK. I think we all need that every once in a while. My reality of this winter is a constant runny nose, always being tired, freezing cold drives to work, constantly on the verge of being sick, always being hungry (thank you little baby in my belly), and trying to find time to cook, bake, or squeeze in some festive celebrations with Casey, who is studying for non-stop for finals and is also totally sick.

That being said, I think I may have shot for the moon with the whole "12 Days of Making Christmas" thing. Things at work doubled up and with baby keeping me up late, making me sick, and sucking all of my energy, I just might not get to all 12. HELLO REAL LIFE. But hey, at least I completed two already! I made these delicious gingersnaps with a recipe I got from my friend Caitlin. And you'll notice in the photos, my mini felt trees! They were so easy, and they're so cute to have around the house. I'll try to give more details on how that went later. 

Anyway, I've posted about these cookies before, but now that I have better photos I thought I'd throw them up here for you guys. I mean LOOK AT THOSE SUGAR CRYSTALS. These things are so so soft and a total hit for any holiday occasion. Here's the recipe, again. Enjoy, and happy holidays!

Mom's Gingersnaps:


2 C white sugar                                                                                
1 ½ C veg oil
2 eggs
½ C molasses

4 C flour
4 t baking soda
1 t salt
3 t cinnamon
1 T ground ginger


Combine sugar and oil. Mix well. Add eggs, one at a time, beating well after each addition. Stir in molasses. Combine dry ingredients separately. Add to creamed mixture gradually and mix well.

Shape into ¾ inch balls and roll in sugar. I used a cookie scoop so the sizes were uniform. Place 2 inches apart on un-greased baking sheet. Bake at 350 for 9-11 min or until cookie springs back when touched lightly. Remove to wire rack to cool.

TIP: Do NOT bake too long or they will get crispy. I baked mine for 9-10 minutes then left them on the rack for 5 minutes.

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