Sometimes, I like to walk around the Smithsonian Art Museum to relax and basically do nothing. Sometimes it is nice to do nothing. Though admiring and viewing the art at the museum surpassed my ability to do nothing. In the end my ability to do nothing got defeated by my wandering eye, even in a place as quiet as the museum. Okay, I need to stop short of going on a crazy ramble here and get to it!

We are off to the farm at the Mouth of Wilson in Virginia for this wonderfully long Christmas weekend. This will be a good trip since it will be my first time up in the mountains during winter. I secretly hope that there will be a little bit of snow up there but the weather gods seem to be planning otherwise. For this trip, I've baked a batch of gingersnaps. I love ginger and I love ginger snaps too much, in fact I think at this point my blog has several ginger based dessert recipes

I like ginger snaps dipped in either hot tea or coffee. They make me terribly happy. Biting into a gingersnap is always exciting, well at least for me, it starts with a bite and ends in a surprise burst of crystallized ginger in the cookie. No wonder this cookies is a favorite during the holidays in our home. At times I have been known to extend my gingersnap obsession to others by sending them a stack of gingersnaps to friends and family alike.

I hope every one of you out there has a great start to the holidays, beyond the crazy rush to the store for those last minute errands and gifts. I know, I have been there myself and will probably be there again a few days after Christmas.



2 1/4 cups all-purpose unbleached flour
1 teaspoon ground ginger
1/2 teaspoon ground cloves
1 teaspoon ground cinnamon
2 teaspoon baking soda
1/2 teaspoon salt
11/2 sticks of unsalted butter at room temperature
1 cup brown sugar
1/4 cup dark molasses
1/2 teaspoon vanilla essence
1 large egg
1/2 cup crystallized ginger
1/2 cup white sugar (for rolling the cookie dough balls)

1. In a large bowl sift the flour, the ground spices, the baking soda and salt.  
2. In another bowl, cream the butter and sugar together. Add the egg, vanilla and the molasses to the creamed mixture. 
3. Add half of the dry ingredients first to the wet mixture. Once mixed in add the remainder of the dry ingredients. 
4. Fold in the crystallized ginger to the dough. Transfer the cookie dough to a sheet of parchment paper. Bring the dough together to form a large ball with the help of the parchment paper (the dough is sticky and using the parchment paper to get the dough together in a ball becomes easy). Refrigerate for at least 3 hours, prior to baking. 
5. Preheat your oven to 375F. Make 1 inch balls with the palms of your hand and then toss them in the white sugar to gently coat each side of the ball. Bake the gingersnaps at least 2 inches apart on a baking sheet for about 10 minutes or till golden brown. Let them cool on the sheet and then transfer to a wire rack for further cooling. Store in an airtight container.

Happy Holidays Everyone!