The Best Gingersnap Cookies Ever

Gingersnap Cookies from

To get the memory of our last gingerbread experience out of my head, the girls and I decided to make our favorite gingersnap cookies this afternoon.

These gingersnaps have a permanent place in my Christmas cookie giveaways for the neighbors, and they’re always the first to go when I have the leftovers sitting on the counter for my family.

The girls have fun rolling the dough in the sugar before putting them on the pan, and as you can imagine the house smells amazing while they bake. While the outside of these cookies gets nice and crunchy, once you take them out of the oven they deflate a bit and create an amazing chewy cookie.

Careful, these are very addicting!

Gingersnap Cookies from

The Best Gingersnap Cookies Ever

3/4 C shortening
1 C sugar
1/4 C unsulphured dark molasses
1 egg
1 tsp ground ginger
1 tsp ground cinnamon
2 tsp baking soda
1/2 tsp salt
2 C all purpose flour

Preheat oven to 350°.

Cream the shortening and sugar together until light and fluffy. Add the egg and beat until well mixed, then add the molasses and mix well.

Add the ginger, cinnamon, baking soda and salt and mix well, then add the flour and mix until well combined.

Using a scoop, scoop out dough and form into balls, about 1 inch around. Roll the balls of dough in sugar and then place on a baking sheet. Give them room, they will spread out while baking.

Bake in the preheated oven for 9 minutes.


Oh Fudge!

Homemade Fudge

One of my favorite Christmas memories is helping my grandpa make fudge. Throughout the year, he’d find good deals on gigantic Hershey bars (back when they were good), bags of chocolate chips and mini marshmallows and keep them stored in his chest freezer (oh how we kids eyeballed those chocolate bars).

He’d make huge batches to give away to friends and family, and if we were lucky enough to be there that weekend then we got to help. Read More


25 Days of Cookies: Peanut Butter Cup Cookies


I actually haven’t made these in a little while (the picture above is about two years old!), but that’s probably because the mini Reese’s Peanut Butter Cups just don’t last that long around here!

This is how easy they are to make:

Peanut Butter Cup Cookies

You’ll need:

~ Your favorite peanut butter cookie recipe or refrigerated peanut butter cookie dough
~ Unwrapped Reese’s mini peanut butter cups
~ Mini muffin tin

Make your cookie dough and roll into about one inch balls. Either grease a mini muffin tin or line with mini liners (I chose to use liners since these went into tins, otherwise I leave them bare) and plop each ball of dough in. Gently push in one mini peanut butter cup so the dough rises up around the sides.

Bake at 350 degrees for about 15 minutes or until edges are golden brown. Make sure you leave the cookies in the tin for about five minutes after you pull them out of the oven so they can set up a bit before you remove them, otherwise they’ll crumble on you!

Print this recipe! Print this recipe!