Gingersnap Cookies Thanksgiving Decorations

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I’m hosting a little friendsgiving meal this year. I usually host, just because I love cooking and having guests and I also have the biggest kitchen out of our friendship group. And this year I wanted to tell my friends how grateful I am to have them and give them something they could take home. So I decided to make some goodie bags that could double as table decorations. These cookies are super easy to make last minute, so if you’re like me, and don’t have everything figured out for tonight, definitely give these a try. I promise it only takes about half an hour!

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Doesn’t this already look so festive? And let me tell you, it smelled divine! I was also making some roast apples for a christmassy liqueur I make every year and listening to my christmas playlist ands it was the perfect start to the holiday season!

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Also, how cute are these cup measurements? I got them from Lakeland (my personal baking heaven!) and I love them so much, I even use them to serve dips or my baked beans when I can be bothered to make a fry up…

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Gingersnap Cookies Grandma Style

You’ll need:
2 cups all purpose flour
1 tbsp ground ginger
2 tsp baking soda
1 tsp ground cinnamon
1/2 tsp salt
3/4 cup butter
1 cup white sugar
1 egg
1/4 cup treacle
1/2 cup cinnamon sugar

How to do this:
Pre-heat the oven to 180°C.
First, you want to sift the dry ingredients, so the flour, ground ginger, baking soda, cinnamon and salt into a bowl.
Then, beat the butter and sugar in a different bowl until it’s a smooth mixture. Combine the butter mixture with the dry ingredients. The dough should have a dry, crumbly texture.
Next, stir in the egg and treacle until it’s a smooth mixture.
Also combine 1/3 of a cup of sugar with some cinnamon in a little bowl.
Then, roll the dough into small balls between your hands, about 1 inch in diametre, and gently coat them with the cinnamon sugar.
Place the balls on a lined baking tray with some space between them. They will spread out a little, so keep that in mind when placing them.
Bake the cookies for about ten minutes, or until the top looks a little bit browned. The cookies will still be super soft, so don’t panic, they will harden as they cool. Leave them to cool on the tray for five minutes and when they are hard enough to move, transfer them to a big plate to cool down completely.

Enjoy them fresh out of the oven or store them in and airtight container!

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I hope you enjoyed the cookies and let me know if you try the cookies yourselves! I drew the tags on the baggies myself, but you could just as easily print out some nice fall themed tags or just use a colourful string to decorate the bags.

Happy Thanksgiving, guys, I’m grateful for everyone who reads me word-vomiting on this blog!

Love, H.

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