Ginger Snaps

These have become my new favorite cookie. They are so buttery and light and goes oh so well with a nice cold glass of almond milk! Cooking them for about 10 minutes results in a nice semi-soft cookie, but if you prefer a crunchy cookie, simply let them bake for a good 11-12 minutes.

Ginger Snaps
makes about 3 dozen
adapted from Paula Deen
3/4 C. Butter or margarine
1 C. Sugar, plus more for rolling
1 Large Egg
1/4 C. Molasses
2 C. Sifted All Purpose Flour
2 tsp. Baking Soda
1 tsp. Ground Cinnamon
1 tsp. Ground Ginger
1 tsp. Allspice
1/2 tsp. Salt

Directions: Preheat oven to 350 degrees.

Line cookie sheet with parchment paper or nonstick baking mats(I used foil and nonstick spray..you could also use a nonstick cookie sheet. using an electric mixer, on low speed, cream the butter and sugar until thoroughly combined. Add the egg an molasses and beat until completely incorporated. Sift together the flour, baking soda, cinnamon, ginger, allspice, and salt then add to the mixture. Stir until combined. Roll dough into small balls and roll them into your sugar(be sure that balls of dough are SMALL).

Place 1/2 an inch apart on a baking sheet. Bake for 10 minutes. You can make these crispy by baking a tad bit longer. Let cool.

An Ode to Cookie Dough...

Chocolate Chunk Cookies

These cookies via Martha Stewart are perfect. They are rich and a bit chewy, but in a very good way!

I have my own recipe for cookies such as these, but I am working on perfecting it, so in the meantime here is how Martha makes hers:

Martha's Double Chocolate Chunk Cookies
Makes about 3 dozen

1 C. All Purpose Flour
1/2 C. Unsweetened Dutch-process Cocoa Powder
1/2 tsp. Baking Soda
1/2 tsp. Salt
8oz. Semi-Sweet Chocolate(4oz. coarsely chopped ounces cut into 1/4 inch chunks, you can use semi-sweet chocolate chips for this as well)
1 Stick Unsalted Butter (8 Tbsp.)
1 1/2 C. Sugar
2 Large Eggs
1 tsp. Pure Vanilla Extract

Directions: Preheat oven to 325 degrees. Whisk together flour, cocoa powder, baking soda, and salt in a medium bowl; set aside. Melt coarsely chopped chocolate with the butter in a small heatproof bowl set over a pan of simmering water.

Transfer chocolate mixture to the bowl of an electric mixer fitted with the paddle attachment. Add sugar, eggs, and vanilla; mix on medium speed until combined. Reduce speed to low; gradually mix in flour mixture. Fold in chocolate chunks/chips.

Scoop batter using a 1 1/2 inch ice cream scoop; place 2 inches apart on parchment lined baking sheets/non stick cookie sheet. Bake until cookies are flat and surfaces begin to crack, about 15 minutes. Transfer on parchment to wire racks. Let cool 5 minutes. Cookies can be stored in an airtight container at room temperature for up to 3 days.

Chocolate Dipped Shortbread Cookies

I love shortbread cookies. They are light, buttery, and tender when baked properly. When you want to jazz up your freshly bakes shortbread cookies, simply dip half the cookie in melted chocolate that has cooled and sprinkle chopped walnut on top of it. You can also do this with your favorite store bought or gourmet shortbread cookies as well!