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. 
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.
they rock = don’t they Heidi!?!
I’m finally on board. Last night I made these muffins, 2 boxes of spice cake mix, 1 can of pumkin, 1 cup of water, 350 degrees for 20 minutes. Wow! They turned out great. Wonder where I got this recipe? Ha, thanks Kathi!
Says Tonya who made “Wendy’s Chili” with a plastic finger in it…
Heidi – that is hysterical. And an idea that just might get me interested in chilling, rolling & cutting cookies again.
I love them all – I just never get time to make them. I do however love making gingerbread men with missing parts. They are fun to give away. Sick I know but fun.
Michelle – Love the classics! Thanks for sharing!
These cookies look wonderful! Thank you for sharing all of these recipes!
My favorite recipe is for traditional Chocolate Chip Cookies. I’ve made these so many times, I don’t even use the recipe any more.
* 2 1/4 cups all-purpose flour
* 1 teaspoon baking soda
* 1 teaspoon salt
* 1 cup (2 sticks) butter, softened
* 3/4 cup granulated sugar
* 3/4 cup packed brown sugar
* 1 teaspoon vanilla extract
* 2 large eggs
* 2 cups (12-oz. pkg.) Chocolate Morsels
* 1 cup chopped nuts
Directions
PREHEAT oven to 375° F.
COMBINE flour, baking soda and salt in small bowl. Beat butter, granulated sugar, brown sugar and vanilla extract in large mixer bowl until creamy. Add eggs, one at a time, beating well after each addition. Gradually beat in flour mixture. Stir in morsels and nuts. Drop by rounded tablespoon onto ungreased baking sheets.
BAKE for 9 to 11 minutes or until golden brown. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.
Thank you for entering me into the giveaway!