Good morning, friend. If you could only hear my voice today…because it sounds even more cartoon-y than usual. I’m sniffling, I’m sneezing, and the space between my eyes feels like 1,000 tiny elves held a rave there last night, LOL!
Yeah, I caught a Christmas cold, but thankfully I feel better today than I did yesterday. I’m smiling my way through it because — hi! How can you not smile when you’re surrounded by so many yummy baked goods? Like — ERMAHGERD — the cookies. I’ve eaten so many cookies over the past few days… Dozens of cookies (What’s that old saying about feeding a cold?). Biscotti, chocolate-chip walnut, sugar plum pecan balls dusted with powdered sugar, Spanish almond vanilla cookies with dulce de leche filling, and THE BEST DAMN GINGERSNAPS I’VE EVER TASTED.
I’ll get back to beauty blogging in a bit, but I haven’t been wearing a lot of makeup the last week anyway. I do have to tell you about some body products from Origins and new shampoos and conditioners by Herbal Essences I’ve been testing, but can we just continue talking about cookies for the time being?
Like…these gingersnaps that I made this year for the very first time. I have to thank my friend Jaclyn (She comments all the time, and she’s super nice. Please say hi to her!) for hooking me up with her world famous gingersnap recipe.
If you like ginger, these are the ish, and they’re surprisingly easy. No fancy baking accouterments necessary, although I did use a drying rack. They’re the perfect balance of sweet sugar and spicy ginger. I followed Jaclyn’s recipe to a T.
I made a bunch and portioned them into cute little bags to share with my neighbors, and everyone raved about them! I’ll make them again next Christmas, for sure.
Jaclyn’s World Famous Ginger Snaps
Ingredients:
- 2 cups flour
- 1 tsp cinnamon
- 1/4 tsp salt
- 2 tsp baking soda
- 1 tsp cloves
- 1 tsp gingerv
- 1 cup sugar
- 3/4 cup shortening
- 1 egg
- 1/4 cup molasses
Recipe:
Sift/mix dry ingredients, except sugar, in medium bowl. Set aside. Combine sugar and shortening in large bowl. (I use a fork to combine the sugar and shortening.) Add in molasses and egg. Add dry ingredients to the wet. Mix well. Cover with wax paper and refrigerate for an hour. Pinch off dough and form into balls, then roll in sugar. Bake at 375 degrees for 8-10 minutes. Devour!
MMMMM!!!!
How are you doing?
Your friendly neighborhood beauty addict,
Karen
Not a fan of ginger, but a huge fan of cookies! And I had so many over the last days I should be set for months, but still I manage to squeeze in a few with my afternoon tea…
Ya know, I’m usually not a fan of ginger in savory dishes. But sweet ginger I’m cool with!
Eeeeeeeeee!!!!! Such a crazy feeling when flipping through my blogs seeing my name and cookies pop up! My first thought was, “huh, that’s neat, another Jaclyn has a ginger cookie recipe” then I saw the picture and was like WAIT! DEM MINE! I’m so so glad you enjoyed them. Looks like you did a great job, they look perfect! My only correction is they aren’t technically “snaps” but whatever, I’m just happy you made them! Merry Christmas and Happy New year!
Ahh, for some reason I got it in my head that these were gingersnaps. Oh well! They’re so great, thank you again for the recipe.
P.S. My brother and his girlfriend (she’s a chef) mentioned that a small piece of candied ginger in the center could be a nice addition to this cookie.
I’ve wondered that myself about adding candied ginger! I’ll have to try it sometime.
I looked up recipes for homemade candied ginger last night. 🙂 Although I would probably cheat and put in a small piece of something pre made, haha!
Jaclyn, these look yummy and ready to make… congrats!
I’m SO GLAD you shared this recipe! I LOVE ginger cookies and would take a gingersnap or gingerbread cookie over chocolate chip anyway (and I’m a chocoholic!). In fact, that’s what drew me to your blog today! Well, hope u feel better, Karen! Now what about those cookies filled with dulce de leche???? ?
Hey Maricar,
They’re called alfajores and MAN! They are so good. My husband bought me a small box and I’ve finished half of them already. ? I haven’t made them (yet), but here is a recipe that I want to try: https://www.chowhound.com/recipes/alfajores-28373
This one assumes you already have pre-made dulce de leche around, which I’ve bought before, but if I do attempt to make these cookies I might try to do the dulce de leche from scratch.
Thanks Karen! I’m gonna’ check out that recipe. And I actually have dulce de leche in the fridge (for those moments when you just need a spoonful straight from the jar! lol!). God Bless and Happy New Year!
Oh man, oh man. Those cookies are so pretty and look scrumptious.
I think I might have to make these before I do a Whole 30 in a few days.
Do it! You have a few days left of 2017 to indulge. 🙂 If you try it let me know how they turn out.
Yum! hanks for sharing!
Hope you feel better soon!
The cookies look great. Are they soft or hard? Love the soft version, but the hard ones aren’t my preference. Just wondered before I try making them.
Hi Jan,
Mine were soft. I cooked them for 8 minutes.
Thank you so much for the recipe. They look yummy! I love to bake, and I will definitely be baking a batch of these soon!
Hi Daphne,
You’re welcome! I love to bake too. Cookies, cakes, breads… It’s so fun to me. Do you have a recipe that you’re known for?
Oh, and when you make these, please let me know how they turn out. 🙂
Those gingersnaps look delicious! Thanks for sharing the recipe.
I’m sorry to hear you’re not feeling well. I’ve had a bug for the last week. It suuuucccks. Get well soon!!!
These look yum. Just checking: powdered ginger or fresh grated?
Hi Alix,
I used powdered ginger, but I’m sure fresh grated could work, too. The conversion for fresh versus dried herbs is typically 3 to 1, so if you use fresh grated, I’d up the ginger to 1 tablespoon.
Jaclyn, have you ever used fresh ginger in this recipe?
I haven’t used grated ginger before and honestly just thinking about it makes me wince a bit. If you try it let us know how it works out for you!
I’d like to know, too. Alix, keep us all posted!
Ummm…I love anything ginger! These look delicious and not too hard to make. Thanks for sharing!!
Hi Barb,
You’re welcome! They’re super easy. When you bake them let me know how they turn out!
These sound delicious! I didn’t have a ton of cookies this year but I definitely indulged in all kinds of other goodies – it’s for the baby, I swear! 😉
I’m still recovering from Christmas and can’t believe it’s almost New Year’s. We’re having some people over, which I know I’ll love in the moment, but right now it just makes me tired thinking about it! My goal was to get our guest room closet cleaned out and ready for baby by the end of the year, and honestly I’d rather spend my time organizing in my jammies than partying! Everyone will understand if the pregnant lady falls asleep on the couch at 10pm, right? 😉
Hi Trude,
I think everyone will totally understand if you pass out at 9 with an egg roll hanging out of your mouth. 🙂 Actually that doesn’t stop after you give birth, LOL!
I hope you’re ordering food for NYE and *not* cooking. Gotta rest, lady!
Dud you say you had vanilla cookies with Dulce de Lêche filling??! *Swoons*
YES! They’re called alfajores, and they’re addictive. El Hub bought me a box from a local Spanish foods store, but you can make them yourself:
https://www.chowhound.com/recipes/alfajores-28373
Oh my!!!!!
I’m sad to say that I only have one left! 🙁 They are really easy to eat, especially with a cup of tea or coffee.
Made the ginger cookies for a shelter bake sale. Not a one left over (and I can’t bake lol). I used the powdered ginger, timed it exactly in the oven&they came out soft and omg smelled delicious ? Thanks for the recipe! Just send the dulche vanilla cookies direct to me in Connecticut if you feel like it lol Feel better Karen!
Hi Diana,
So glad the cookies were a hit. I’m going to try them with powdered sugar next time I make them. YAY! If I ever make the dulce de leche cookies I’ll be sure to take some pics. 🙂
Off topic but I know you love Oribe… I got a tube of the Glaze for Beautiful color and I’m going to try it out this weekend, woo hoo!
Yay, that’s awesome Diana!
I like gingerbread cookies so much. Thanks, I can’t wait to try this recipe!