Thursday, December 12, 2013

The Great Food Blogger Cookie Swap 2013

I'm hardly a "food blogger" but rather a person who sometimes blogs about food. Nonetheless, I was able to join in on this very cool, nationwide cookie swap that also benefited a children's cancer organization. I sent out three packages of cookies and in return, received three different packages of cookies that included apple snickerdoodles, Nutella chocolate chip, and white chocolate dipped gingersnaps. All were so tasty and I also have this thing about getting real mail and packages.

For my contribution, I made chewy gingersnaps. They might not be the cutest little cookies but they are so delicious. Here is the recipe for about five dozen. You can also swap around the spices to your liking though I wouldn't skimp on the cinnamon. I've used some leftover pumpkin pie spice mix before when I was out of nutmeg and that worked.

Chewy Gingersnaps

Ingredients:

1.5 cups butter, softened

2 cups sugar

2 eggs

1/2 cup molasses

4.5 cups all purpose flour

3 t baking soda

2 t ground cinnamon

1 t ground ginger

1 t ground cloves

1/2 t salt

1/2 t ground nutmeg

additional sugar

Directions:

In a mixing bowl, cream butter and sugar. Add the eggs, one after the other, beating well after each addition. Beat in molasses. Combine flour, baking soda, cinnamon, ginger, cloves, salt, and nutmeg; gradually add to the creamed mixture. Refrigerate one hour or until dough is easy to handle.

Roll into 1 inch balls; roll in sugar. Place 2 inches apart on an ungreased baking sheet. Bake at 350 for 8-12 minutes or until puffy and lightly browned. Let cool one minute before moving to wire racks.

2 comments:

Liz said...

I LOVE molasses cookies. I have a recipe that includes a generous amount of black pepper. You'd think that would be bad, but it's actually quite wonderful and adds a pleasant bit. Yum! Plus, your cookies look perfect.

Sharon Graves said...

Loved getting these in the mail. I'm thrilled to have the recipe!