This is my 4th year participating in the Virtual Cookie Exchange Blog Hop. It’s always so much fun seeing what kind of cookie everyone chooses to share. Thank you Carol of Just Let Me Quilt for hosting every year and doing such a great job!
This year we could choose to bake, make, or both. I’m still dealing with current health issues so decided to just bake.
I wanted to make a cookie this year that was big on spice. So I went with Gingersnaps. Since I had never made Gingersnap cookies I decided on a recipe promising a soft, chewy cookie from Food Blogging couple Maria and Josh who run Two Peas & Their Pod. If you haven’t tried any of their recipes, this one is a great one to start with. So far any recipe of theirs I’ve tried has been yummy.
The link to the recipe for Soft Gingersnap Cookies.
I didn’t alter the ingredients for the cookie dough. What I did do was use as many organic ingredients as I could. None of these companies sponsored me. I just wanted to show which ones I used. Using organic ingredients has made lot of difference in how I feel physically.
Buying organic is a choice I’m making for myself. I say this cause buying organic can be costly and I don’t anyone to feel pressure. I only want to share.
Okay, now about the recipe.
The cookie dough was a perfect mixture and doesn’t need refrigeration before use.
You can form dough balls by hand or with a scoop. I did roll them in organic powered sugar rather than the granulated sugar the recipe called for. For me this was perfect.
I then flatten them with the bottom of a drinking glass.
Maria and Josh promise you a soft, chewy cookie that is perfectly spiced and it does deliver.
I love these Gingersnap cookies! They are so good. We ate a dozen while baking up the other 2 dozen. Really, they are that good. But hey, that’s okay right? lol
It does make up approx. 3 dozen.
I have loved sharing this recipe with you. I know if you love spiced cookies, you will want to add this recipe to your Christmas baking list.
Have a fun day hopping,