It’s day 3 of The Budget Diet’s 12 Days of Cookies, and Ginger Snaps are a great traditional Christmas cookie that are really a “snap” to make!
If you’re taking ginger snaps to a cookie exchange, and you need a clever packaging idea – why don’t you put the cookies in a zip loc bag, and then put the bag inside a brown lunch bag. Tie with a traditional red and white check ribbon. The ginger snap is a simple and traditional cookie that will work well in simple and inexpensive packaging.
|Ginger Snap Cookie Recipe||
- 3¾ cups flour
- 1½ teaspoons baking soda
- 2½ teaspoons ground ginger
- ½ teaspoon cinnamon
- ¼ teaspoon ground cloves
- 1½ sticks butter, softened
- 2 cups sugar
- 2 eggs
- ½ cup molasses
- 2 teaspoons vinegar
- Mix together flour, baking soda, ginger, cinnamon and cloves. Set aside.
- In a separate bowl, beat butter until smooth.
- Gradually beat sugar into butter on medium speed and continue beating 2 minutes.
- Add eggs, one at a time, beating after each addition.
- Beat in molasses and vinegar.
- Beat in flour mixture.
- Roll into 1″ balls and place 2″ apart on an ungreased cookie sheet.
- Flatten slightly with the bottom of a glass.
- Bake at 325 for 15 minutes. Edges should be lightly browned.
- Remove from cookie sheet and cool on a wire rack.
Tomorrow, The Budget Diet’s 12 Days of Cookies will feature Toffee Bars made with saltine crackers!