As Santa and his elves frantically finish building toys at the North Pole, I’m standing in my California kitchen, planning out Christmas Eve. Nearly every year, we pour a tall glass of milk for the jolly old man, but with all of the last-minute shopping, wrapping, and gift tagging, we completely forget to bake cookies for Santa.
To make up for all of the double-stuffed Oreos and Pepperidge Farm milanos we set out over the years, I resolved to spend the next few weeks perfecting a homemade Christmas cookie to bake just for Santa. And what better treat for the holiday than gingerbread men?
But then I started to second-guess myself. What if Ol’ Saint Nick found the icing too sticky, too stale, too brightly colored? What if he liked the spicy ginger taste but was offended by the little men shapes with bellies much thinner than his? Rather than risk angering Santa, I chose a simple gingersnap—all of the flavor with none of the decorating complications.
makes 4-5 dozen
I’m not sure where I got this recipe, so I’m sorry for not including a reference. These taste delicious when dipped in milk!
6 tbsp butter, softened
⅔ c. + 3 tbsp granulated sugar
¼ c. molasses
2 c. flour
2 tsp baking soda
1 tsp ground ginger
1 tsp ground cinnamon
½ tsp ground mace
- Cream butter and ⅔ c. sugar in a large bowl until light and fluffy. Add the molasses and egg, mixing well. In another bowl, whisk together the flour through mace. Gradually mix into the wet ingredients.
- Divide the dough in half, wrap each in plastic wrap, and refrigerate for 30 min.
- Preheat the oven to 350°, and line two baking sheets with parchment paper.
- Working with half of the dough at a time, shape into 1” balls. Roll each in sugar, place onto the prepared pans, and flatted with the bottom of a glass to ½” thickness. Bake for 12-14 min or until lightly browned. Cool on the pans for 5 min before turning out onto wire racks to cool completely.