The Joys of Christmas

A Christmas cookie that took a tween's mind off her tummy

Posted in , Dec 23, 2014

One of the joys of Christmas–gingersnap cookies.

We were out of ginger candies, ginger ale and ginger tea, and Evie had a stomach ache.

I did find some ground ginger left over from our Thanksgiving pumpkin pie recipe, but what good would that do? I sat down next to my tweener curled up on the sofa and saw the answer sitting right there on the coffee table.

I lit the tree and put on our Charlie Brown Christmas CD. “Let’s bake some Christmas cookies, sweetie. It will take your mind off your tummy.”  

Lucky me that we’re featuring a soft, chewy gingersnap cookie recipe in “The Joy of Baking” section of Guideposts’ The Joys of Christmas 2014.

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The simple ingredients were already in my kitchen cabinets, except for one-third cup of molasses, which my neighbor had in her fridge. That tummy ache didn’t stand a chance.

In no time, the house smelled warm and happy. Evie was smiling before the cookies had even cooled. Two for her, two for me, a tin for the neighbor across the way.

Thank you, Lavonne Caffey Zaiontz of Huntsville, Tennessee. Your No-Snap Gingersnaps saved the day and spread some Christmas joy.

No-Snap Gingersnap Cookies

2 cups flour

1 teaspoon ginger

1 teaspoon cinnamon

2½ teaspoons baking soda

¼ teaspoon salt 

1 scant cup of sugar, plus extra for rolling

¾ cup vegetable shortening 

1 egg, beaten

⅓ cup molasses 

Mix together flour, ginger, cinnamon, baking soda and salt. In separate bowl, cream together sugar, shortening, egg and molasses. Slowly add dry mixture to cream mixture.

Roll quarter-sized balls of dough, then roll each ball in granulated sugar. Place balls about 3 inches apart on a cookie sheet. Do not flatten balls. Bake at 350°F for about 10 minutes. Leave them 1 to 2 minutes before removing. Makes about 60 cookies.


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