We’re almost there!  Have you tried any of the cookies yet (or maybe just the dough)?  Are you inspired to start mixing?  If you have started freezing doughs, you may want to wrap them in foil or something else opaque, and label your freezer bags with words such as, “Broccoli” or “Brussels Sprouts Surprise”. This will ensure that you actually have said cookie dough when you need it.  ginger

I have one more recipe for you, courtesy of my assistant, Tonya Walter.  She loves gingersnaps and  worked at perfecting this one to get just the right punch for die hard ginger lovers. Oh, and she wants to insist that these are good year round, not just during winter!

Triple Ginger Molasses Crisps

1/2 c. unsalted butter, room temperature

1 c. dark brown sugar, firmly packed

1/4 c. dark molasses (only for the stronger flavor – any kind will work)

1 egg white

1 T fresh ginger, finely grated

1 tsp. ground ginger

1/4 c. candied ginger, chopped (if you prefer a milder ginger flavor, simply leave this out)

1/2 tsp. ground cinnamon

1/4 tsp. ground cloves

1/4 tsp. salt

1 3/4 c. flour

1 1/2 tsp. baking soda

1-2 c. turbinado sugar for rolling dough in.

Beat butter and gradually add sugar and molasses.  Beat until fluffy.

Add egg white, gingers, cinnamon, cloves and salt.  Blend well.

Combine flour and baking soda in a small bowl and whisk together.

Gradually add flour mixture to butter mixture on low until combined.  Drop rounded tsp. of dough into granulated sugar and roll to coat.  Freeze at this point.  You can also roll into logs and slice.  If you do this, refrigerate the dough for at least 1/2 hour.  Then roll into logs and then roll the log into the sugar before freezing.

To bake, preheat oven to 350F. Place dough balls on ungreased cookie sheet and bake in a for 9-11 minutes.

This is the last day to comment for our giveaway!  Comment and share your favorite cookie dough recipe by 5 p.m. Friday, 12/4, and you will be entered to win a Cookie Dough Exchange kit. Drawing will include all comments through the week and will be announced next Monday, 12/7.

If you want to know more about participating or even hosting a cookie dough exchange party, you can go to my website and sign up for my newsletter.

Triple Ginger Molasses Crisps – Tonya Walter
1/2 c. unsalted butter, room temperature
1 c. dark brown sugar, firmly packed
1/4 c. dark molasses (only for the stronger flavor – any kind will work)
1 egg white
1 T fresh ginger, finely grated
1 tsp. ground ginger
1/4 c. candied ginger, chopped
1/2 tsp. ground cinnamon
1/4 tsp. ground cloves
1/4 tsp. salt
1 3/4 c. flour
1 1/2 tsp. baking soda
Beat butter and gradually add sugar and molasses.  beat until fluffy.
Add egg white, gingers, cinnamon, cloves and salt.  Blend well.  Combine
flour and baking soda in a small bowl.  Gradually add flour mixture to
butter mixture on low until combined.  Drop rounded tsp. of dough into
granulated sugar and roll to coat.  Place dough balls on ungreased cookie
sheet and bake at 350* for 9-11 minutes.

kathilipp

Kathi Lipp is the author of 17 books including Overwhelmed, Clutter Free, The Get Yourself Organized Project, The Husband Project, Happy Habits for Every Couple, and I Need Some Help Here – Hope for When Your Kids Don’t Go According to Plan. She is the host of Clutter Free Academy the Podcast! with Kathi Lipp and speaks at conferences across the US. Kathi is published with Revell Publishers and Harvest House Publishers.

She and her husband Roger are the parents of four young adults in San Jose, CA. When she’s not dating her husband or hanging out with her puggle Jake, Kathi is speaking at retreats, conferences and women’s events across the US.

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