I don’t know why I don’t make these spicy, warm, yuletide cookies more often. I wait all year long for them, and they are, by far, my favorite Christmas cookies.
It wouldn’t be the holidays without them! If Christmas were a cookie, it would be these! They’re so incredibly good, that I don’t even share them with Santa! 😉
The spices always help to calm the tummy, too, after stuffing in all that holiday food that our bodies aren’t used to.
After indulging in a lot of different and unique foods, these soft, tender cookies always help to take away any queasiness from a mixture of rich foods and cocktails that aren’t always compatible once they hit the pit of your stomach, if you know what I mean!
The ginger in them most definitely helps, and I think maybe the molasses helps a little, too. But whatever the secret is, it sure does work!
The cookie dough is simple to make, and rolls so nicely after chilling! You can roll them in plain or colored sugars, or leave the sugar off and dip after them, after baking and cooling, partway in melted dark, milk or white chocolate for an extra special treat!
Either way, they’re everyone’s favorite and have never missed a single cookie gift bag in more than 30 years! (Of course I started making these when I was 5… 😉 )
They bake up beautifully, are slightly cracked on top, and cool to be lightly crispy on the outside and chewy on the inside. Absolutely THE quintessential Christmas cookie! Utter perfection. Even Santa’s elves couldn’t make these any better. 😉
And luckily, they make enough to last through the holiday season! I’m enjoying a couple right now as I type, sitting next to the first fire in the fireplace of the New Year.
It’s getting nasty cold outside and we’re due for a snowstorm today, or so the news is predicting. Which makes me extra happy that I still have a few of these delightful cookies left to keep me warm!
More than happy to share my recipe with you, and I suppose I better start sharing with Santa next year, too…as I’m sure he’ll get wind of this blog and move me to the naughty list.
Sorry this is coming after the holidays, but it being my first year doing this, I didn’t see a way around it. But it’ll certainly be here for you next year!
And like I’m going to start doing, you can make these cookies year round! Why wait until Christmas to enjoy them, right? That’s what I say, too. 😉
Take care and stay warm, there’s a blizzard coming!!
CHRISTMAS GINGER CRINKLES
Makes 38-40 cookies
3/4 cup ( 1 1/2 sticks) real butter, softened
1 cup packed dark brown sugar
1 extra-large egg
1/2 cup unsulphured molasses
2 1/2 cups flour
2 tsp. baking soda
1 tsp. cinnamon
1 tsp. ground ginger
1/2 tsp. ground cloves
about 3/4 cup regular white or holiday-colored decorative sugar
In large mixer bowl, beat butter and dark brown sugar. Beat in egg and molasses. Scrape bottom and sides of bowl and beat again. *Batter will look curdled.
Beat in rest of ingredients except colored sugar. Remove cookie dough with a spatula onto a sheet of plastic wrap. Wrap tightly and chill for at least one hour or can hold in fridge for 2-3 days until needed.
When chilled, roll into 1 1/4″ balls, roll in regular or decorative sugar, and place onto ungreased cookie sheets about 2-3″ apart leaving room for spreading. Bake in preheated 350 degree oven for 12-14 minutes, or until cracked on top but soft. Carefully remove to racks to cool. *Cookies will firm up as they cool. Store in airtight container.