Something Good to bake this Holiday Season
You may remember Katie McGuire’s special holiday treats from previous years at Earthwise Gardens. Visit whoopiedeedoo.com to order one of her special handmade sweets gift baskets to put under the tree this Christmas. On this page, Katie shares one of her own favourite treats:
SPICY GINGER SNAPS
Yield: 45 small cookies
Bake at 350 for 11 minutes.
2 ½ cup all-purpose flour
1 ½ tsp. baking soda
1 tsp. ginger
¾ tsp. cinnamon
½ tsp. cloves
½ tsp. salt
½ tsp. cayenne pepper
½ cup unsalted butter (room temp)
1 cup brown sugar
½ cup granulated sugar
1/3 cup molasses
2 large egg whites (lightly whipped)
*1/4 -1/2 cup of granulated sugar to roll the cookies in
1. Preheat oven to 350.
2. Sift all 7 dry ingredients (from the flour to the cayenne). Set aside.
3. Cream the room temperature butter in a mixer for 3 minutes, then add both the brown and granulated sugars. Mix for another 3 minutes until fluffy.
4. Lightly whip the egg whites in a medium size bowl with a whisk (this will give you a fluffier cookie)
5. Add the lightly whipped egg whites to the mixer with the butter and sugar’s.
6. Once the egg is incorporated, add the molasses.
7. Slowly add the dry ingredients. Mix. Scrape down the bowl to make sure everything is incorporated.
8. Allow the batter rest for at least 30 minutes in the fridge.
9. While the batter is resting you can line your sheet (cookie) pans with silicone or parchment.
10. Take the batter out of the fridge and drop/scoop the cookie dough into the bowl of granulated sugar and fully coat it.
11. Place the now sugar coated dough onto the prepared pans, leaving room for them to expand.
12. Bake cookies for about 11 minutes, or slightly firm to the touch. You will notice the tops will crack and will look beautiful.
13. Let the cookies rest on the cookie sheets for a couple minutes to cool then transfer them on to cooling racks to fully cool.
14. These cookies are soft, chewy, spicy, and utterly delicious. Please enjoy them within a week to get their full impact!