We’re in the full swing of it, boys and girls. It’s officially holiday season! You’re wearing bulky clothes and fluffy socks, the fam bam has reunited, and wherever the celebrating is happening this season, a cookie tray is inevitably going to be present.
Classics like chocolate chip and snickerdoodle disappear first as hungry hands reach for the good stuff. And while these flavors may be top-priority picks, let us not forget to celebrate the ULTIMATE holiday cookie: the gingersnap. As if spiced by Santa Claus, himself, these cookies embody the holiday season. With their rich, dark color coming from sticky molasses and sweet maple syrup, to their signature aroma of winter spices like ginger and cinnamon, these cookies are too snappin’ good.
When the die-hard fans of bland, original cookies get a whiff of these sweet + spicy gifts from above, the Gingersnap will assume it’s reign as The Supreme Holiday Cookie. This recipe makes about 28 small (ish) cookies, making them an appropriate size to stow in your pocket. Show Mr. Chocolate Chip who the real Kris Kringle is this year by whipping up a batch of these. Ho-ho-ho, let’s go-go-go!
Gingersnap Cookies
Yields ~28 cookies
INGREDIENTS:
Dry:
- 2 cups almond flour
- 2 t ground ginger
- 1 + ½ t cinnamon
- ¼ t salt
- ¼ t baking soda
Wet:
- ¼ cup pure maple syrup
- 3 T good ol’ fashioned blackstrap molasses
- 4 T coconut oil, melted
- ***OPTIONAL*** zest of fresh ginger (about ¼ t or so)
DIRECTIONS:
- 1. Preheat oven to 350 degrees.
- 2. Mix dry ingredients thoroughly before adding in the wet stuff. (I pulsed all my ingredients together in a food processor until a soft dough formed, but a casual bowl and spatula will EASILY get the job done).
- 3. Chill dough for 5-10 minutes in the freezer.
- 4. Roll dough into about 1 T size balls and flatten into discs before arranging on a lined baking sheet.
- 5. Bake for 10 minutes.
- 6. Cool for 10 minutes.
- 7. Eat as many as you can in 10 minutes.
the exhale 