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Tasty Ginger Snap Bites

December 6, 2011

Holiday baking season is here! If you’re anything like me, you keep baking season in your heart all year round, but go all out when Christmas finally approaches. There are probably about one hundred million gazillion cookie recipes, many of which are delicious; however, this is one of my favorites. Definitely top 5 at least. They taste great, they’re fairly simple, and they look cute. What more could you ask for from a cookie?

Last year around this time my mom sent me Holiday Cheer magazine (Winter 2010), and it has one of the best cookie collections I have seen, including this recipe. These ginger bites are a little smaller than the usual cookie because, well, who doesn’t love a mini cookie? I hope you try these cookies some time and enjoy them as much as I do!

Here’s the recipe from Holiday Cheer magazine, Winter 2010:


2 cups all purpose flour
2 cups whole wheat flour
2 tbsp ground ginger
2 tsp baking soda
1 tsp ground cinnamon
1 tsp salt
1 cup sugar
3/4 cup trans-fat free vegetable oil spread (60-70% oil)
2 large eggs
1 cup dark molasses
Nonpareils or round white sprinkles (not optional, in my opinion)


1)In medium bowl, whisk all-purpose and whole wheat flours, ginger, baking soda, cinnamon, and salt until blended. In large bowl, with mixer on low speed, beat sugar and oil spread until blended. On high speed, beat until light and creamy, scraping bowl with rubber spatula. Beat in eggs and molasses. On low speed, blend in flour mixture. Cover dough and refrigerate until easier to handle (dough is very sticky), about 1 hour. **This is a great time to crack open an bottle of wine, or whip up a little holiday toddy and wrap some presents/decorate. I guess that would be optional too…**

2) Preheat oven to 350°F. With well-greased hands (**I don’t grease mine…**), shape dough into 1 inch balls. Dip tops of balls in nonpariels; place 2-1/2 inches apart on ungreased cookie sheets.

3) Bake cookies until tops are slightly cracked, 9-11 minutes. Cookies will be very soft. Cool cookies on cookie sheets for 1 minute. With metal spatula, transfer cookies to wire rack to continue cooling. Repeat with remaining dough. Cookies may be stored in an air tight container at room temperature up to 3 days or in the freezer up to 1 month. **I have eaten these cookies a week to 10 days later and they were still tasty, but good luck getting them to last that long!**

Do you like holiday baking? What is your favorite Christmas cookie?

4 Comments leave one →
  1. Rose permalink
    December 6, 2011 9:35 am

    I LOVE these cookies – you made them for us last year. I’ll be back to let you know about some of my favorites….
    Aunt Rose

  2. Aunt Beth permalink
    December 6, 2011 10:14 am

    Katie would love making these with me but I have to ask….what type of dark molasses? Isn’t there something about sulphered vs. unsulphered? Perhaps Rose could answer.

  3. Aunt Beth permalink
    December 11, 2011 6:49 pm

    Made these last night and love, love them and they look so pretty with the pearls on top. They are going into Tom’s class tomorrow for his European cookie party tomorrow.

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