What better way to spread a little goodwill this season than with a plate of homemade cookies? These old-fashioned gingersnaps are the perfect addition to your holiday spread, or they make a thoughtful hostess gift tied in festive ribbon. Baked with sweet spices, these morsels make the kitchen smell like Christmas, and using holiday cookie cutters is an extra-special touch. Dunking in a warm cup of tea, coffee, or hot chocolate is highly recommended!
Attending a holiday party this month? Treat the host or hostess to a locally bought trinket – perfect for adorning your packaged homemade snaps. Immerse yourself in the jubilant mood by attending strolls and shopping events happening in every corner of the state this month, often backdropped by the sound of carolers and with warm bevvies on hand.
December 1-3:
Three Nights of Lights, Providence, ThreeNightsOfLights.com
December 1, 8, 15 & 22:
Chepachet Village Candlelight Shopping, Glocester, CandlelightShopping.com
December 2:
Tiverton Four Corners Holiday Bright Night, TivertonFourCorners.com
December 2-3:
22nd Annual Candlelight Stroll, Scituate, Facebook: NSVBA Scituate RI
December 3:
Holidays in Pawtuxet Village, Warwick, FriendsOfPawtuxetVillage.org
December 3:
Narragansett Holiday Street Faire, NarragansettCOC.com
December 7:
25th Annual Holiday Stroll & Luminaria, Westerly, OceanChamber.org
December 10-11:
Bristol Christmas Festival, ChristmasBristolRI.com
• 3¾ cups sifted flour
• ¼ tsp salt
• 2 tsp cinnamon powder
• 2 tsp ginger powder
• ½ cup room-temperature butter
• 1 cup granulated sugar
• 1 egg
• ½ cup molasses
• ½ Tbsp baking soda
• ½ cup strong coffee, room temperature
(or not too hot)
1. Preheat the oven to 375ºF. Sift the flour, salt, and spices into a large bowl.
2. Cream the butter and sugar until light and fluffy, ideally using a stand mixer but a sturdy spatula will do. You may need to stop the machine and scrape the mixture from the sides of the bowl a few times.
3. Add eggs and molasses to the stand mixer or bowl. Mix until fully combined.
4. Dissolve the baking soda in the coffee. Add the flour mixture to the stand mixer alternately with the coffee and mix just enough after each addition to combine the ingredients.
5. Ball the dough (it will be sticky!), and wrap with plastic wrap. Place the dough ball in the refrigerator until fully chilled, at least 3 hours, preferably overnight.
6. Once chilled, roll the dough out on a parchment paper-lined baking sheet. For softer cookies, roll until about ⅜” thick. For snappier cookies, roll until about 1/6” thick. Cut with any cookie cutter you like, or use the opening of a glass cup for round shapes. This recipe makes 24-34 cookies depending on chosen thickness.
7. Remove the extra dough around the cookie cut-outs, and space out cookies so there is room between them.
8. Sprinkle generously with granulated sugar. Bake in the oven for about 9 minutes.
9. Transfer to a cooling rack. Store in an airtight container, or enjoy warm!
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