Homemade Gingersnap Cookies

Gingersnap cookies make me think of cold weather and a warm cozy fire. It’s something about those spices. And if you make pumpkin pie… you have the spices in your kitchen already. By the way, I’ve bought Gingersnaps from the grocery and they’re fine, but these are sooooo much better! Here’s my easy, delicious, homemade gingersnap cookie recipe!

Let’s get baking! Ingredients for homemade ginger snaps:

• 3/4 cup Crisco
• 1 cup white sugar
• 2 cups flour
• 1 tsp. cinnamon
• 1 tsp. ginger
• 1 tsp. cloves
• 1 egg
• 1/4 cup molasses
• 2 tsp. baking soda

Simple baking steps for gingersnaps:

Gather ingredients and two bowls. Mix Crisco, sugar, egg and molasses in one bowl. In a separate bowl, sift (or blend with hands) dry ingredients together. Blend both bowls together with a mixer on low. Chill dough for 30 minutes. Roll into marble size balls. Toss dough balls in bag of powder sugar and shake. Place on tray 2″ apart. Bake at 350 for 12 minutes. (Dough will stay fresh in refrigerator for up to 10 days.)

Want to package up your homemade gingersnap cookies pretty? These are sweet little Heidi Swapp Cookie Sleeves available at Jo-Ann Fabric and Craft Stores. What a cute addition to any holiday gift. I’m thinking about making personalized mugs and putting a gingersnap surprise in each… maybe even some hot cocoa packets. {wink}

By the way, did you see my Hot Cocoa Bar ideas? I have cute packaging for those too. And there are even more ideas in my Christmas holiday archives. Have a look before you go!

As always, I hope you’re inspired to craft, bake, create and celebrate!

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