The Four Seasons And Gingersnap Cookies

gingersnap_cookies_1_mfb“It’s beginning to look a lot like Christmas,
Everywhere you go…”

We had our first snowfall of the year the other day.  I don’t know about you, but we thrive on having a change of seasons.  I know there are many parts of the world that experience temperatures with only minor variations, where at certain times of the year it may be a little bit greener or slightly more dreary, but as Canadians, we experience definite seasonal shifts.

gingersnap_cookies_4_mfbSpring is for renewal.  Not only a renewal of the greatness that Mother Nature provides, but also a renewal of Faith. Faith in your survival skills because Old Man Winter didn’t suck you into his swirling vortex of dreariness.

Summer is for replenishment.  The long daylight hours restore your Vitamin D that was depleted over the long winter months. The bright colors, warm temperatures, and clean, fresh air help to renew your spirit from deep within.

four_seasonsFall is for transition. The peaceful transition from the bustle of summer to the more calm and relaxing autumn months.  Autumn is a time to enjoy the beauty that is all around you, and it is a chance to hang on to summer for as long as humanly possible.

Winter is for reflection and hope. An opportunity to slow down, take a breath, reconnect with family and friends. A time to reflect on the past year and look forward to the new one. New chances, new beginnings, loves, and friendships, which all begin with renewed hope as a blanket of snow covers the ground.

gingersnap_cookies_5_mfbHaving distinct seasonal changes gives you something to look forward to.  Whether you look forward with excitement or trepidation is entirely up to you.

Gingersnap Cookies

Prep Time: 30 minutes

Cook Time: 12 minutes

Yield: 50 - 60 cookies

A soft, moist cookie that is not overpowering with ginger.

Ingredients

  • 3/4 cup butter, softened
  • 1 cup granulated sugar, plus more for rolling
  • 1 egg
  • 1/2 cup molasses
  • 2-1/2 cups all-purpose flour
  • 2 teaspoons baking soda
  • 2 teaspoons ground ginger
  • 2 teaspoons ground cinnamon
  • 1/2 teaspoon salt

Directions

Preheat the oven to 350 F.

Using an electric mixer, cream together the butter and 1 cup of granulated sugar. Add the egg and molasses and mix well. Add the flour, baking soda, ginger, cinnamon and salt and mix until well combined.

Gently roll the dough into 1" size balls and roll each ball in additional granulated sugar to coat. To make more uniform sized cookies, I like to use a small 1 oz ice cream style scoop. Place sugar-coated balls on a parchment lined baking sheet and bake for 10 to 12 minutes. Remove from the oven and place the baking sheet on a wire rack to cool. Freezes well.

Notes

Original Recipe from Company's Coming - Cookies

http://myfriendsbakery.ca/blog/gingersnap-cookies/

You may also like:

cherry_almond_white_chocolate_cookies_4_mfb whipped_shortbread_cookies_4_mfbcitrus_thumbprints_5_mfb

6 comments

Say your piece. State your mind. Have your say.