And so are these three favorite cookie recipes. I purposely chose drop cookie recipes, so leave your rolling pin and cookie cutters in the drawer and enjoy some carefree baking this weekend.
My mom Leslie made this all the time when I was growing up. They are addictive! The dough is very forgiving, and they stay good for days once they're baked (perfect for shipping if you want to send a homemade treat). Keep reading to get the recipe.
Our friend Kristen is an amazing baker (and blogger). I love everything she makes, but as a citrus lover, I couldn't pass these up.
Three delicious cookies in one? Yep. These are as good as they sound. You can use chocolate chips if white chocolate isn't your thing.
Leslie's Gingersnaps
Ingredients
3/4 vegetable shortening
1 cup sugar
1 egg
1/2 cup molasses
2 teaspoons baking soda
1/2 teaspoon salt
1 teaspoon ginger
1 teaspoon cinnamon
2 cups flour
4 tablespoons sugar, for rolling cookies
Directions
Preheat oven to 350. Line two cookie sheets with parchment paper (if you have it).
Beat together shortening and sugar until fluffy, 2-3 minutes. Add the egg and molasses and beat well. Mix in the soda, salt, and spices. Add the flour and mix until combined.
Roll the cookies into balls (about a tablespoon of dough for each ball). Roll the balls in sugar. Place on the cookie sheet and press with the tines of a fork. Bake for 10 minutes. Let cool on sheet for 5 minutes, then transfer to wire racks to cool completely.
Makes about 30 cookies.
Can't get enough? Check out 14 drop cookies you can make in 20 minutes or less.
Happy cookie baking (and eating)!
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