This soft Ginger Molasses Cookies recipe was developed as part of the annual Great Food Blogger Cookie Swap, organized to bring awareness to the Cookies for Kids Cancer Charity. #FBCookieSwap
When I signed up to do the Food Blogger Cookie Swap, I was thinking about how it supports a great cause, but not so much about the fact that I don't really bake and definitely don't have any amazing completely original cookie recipes. Oops. So, over Thanksgiving dinner I was lamenting this cookie dilemma when one of our guests (yes, yes, it was Stacy again!) started raving about her Aunt Isabelle's famous ginger cookies. She warned me that they were involved and kind of a pain to make, but that they were worth all the effort.
I loved the idea of sharing a family recipe, but I loathed the idea of making a difficult cookie. Soooo not my thing! But I asked her to let me take a look at the recipe and think about it. I had to admit, it sounded delicious. You know I couldn't leave well enough, so I set out to dumb down the recipe (sorry Aunt Isabelle!). Admittedly, I've never tried the original version so I don't actually know how it compares, but I have to say the baking-for-dummies variety is really REALLY good! I'm going to put my easy version below, but also provide Aunt Isabelle's original recipe (in her own handwriting even!) and if you're feeling ambitious make them both and report back!
Aunt Isabelle's Ginger Cookies (my version), Ingredients:
- 2 cups flour
- 1 tablespoon ginger
- 1 teaspoon cinnamon
- 2 teaspoons baking soda
- 1/2 teaspoon salt
- 3/4 cups butter, softened (preferably European butter, like Kerrygold because it has a lower water content)
- 1 cup sugar
- 1 egg
- 1/4 cup molasses
Aunt Isabelle's Ginger Cookies (my version), Directions:
- Mix everything together in a large bowl with an electric mixer (dough will be sticky).
- Roll into small balls (about 36) and bake on parchment or silpat for 10 - 12 minutes at 350 degrees.
- If you're going to stamp them, do so as soon as they come out of the oven.
- Allow to cool and ENJOY!
While our cookies are baking I'll tel you that I made these cookies as part of The Great Food Blogger Cookie Swap, an annual event held to benefit the charity Cookies for Kids Cancer. Each blogger commits a donation to the cause and is then matched up (secret santa style) other bloggers with whom they exchange cookies! The donations are also matched by corporate sponsors, so this event has been able to raise over $7000 in donations so far.
This year I was lucky enough to get delicious Vanilla Chai Shortbread cookies from Rebecca at Sugar & Soul, and Hot Chocolate Cookies (that my husband barely let me near!) from Tania at The Gunny Sack. I sent Aunt Isabelle's cookies to Jennie at In Jennie's Kitchen, Kristin at Bake Like a Champ, and Megan at Nutrition Awareness.
Cookies for Kids' Cancer is a national 501(c)3 non-profit, committed to raising funds for research to develop new, improved treatments for pediatric cancer, the #1 disease killer of children in the U.S. We provide inspiration and support for individuals, businesses and organizations to raise funds by hosting grassroots bake sales and other fundraising events.
If you'd like to make a DONATION as well, you can do so by clicking HERE.
If you're wondering about the COOKIE STAMP I used, you can find it HERE.