Chef Joy Wilson shares her recipe for Chewy Sesame Gingersnaps, a holiday favorite with a perfect blend of spicy and sweet flavors. These cookies are irresistibly chewy and can be made weeks in advance.
Christmas cookies are among the most enjoyed treats of the holiday season. With so many choices and varieties, though – not to mention food allergies, special diets and other sensitivities – it can be hard to know what kind to make for a Christmas cookie exchange party. Here are three cookie recipes that are likely to please even the pickiest eater on your Christmas list.
These cookies are the 'perfect blend of spicy and sweet, with a deep molasses flavor that makes them a holiday favorite,' Joy Wilson, a Houston-based blogger and cookbook author who is better known as 'Joy the Baker,' told Fox News Digital. 'Rolled in sesame seeds before baking, the cookies get an extra layer of toasty nuttiness that pairs beautifully with their warm, spiced center,' she said. 'They're a classic addition to any Christmas cookie tin.' In addition to their 'irresistible' chewy texture and bold flavors, these cookies can be prepared and kept frozen up to four weeks ahead of time, Wilson said. Ingredients 4 ½ cups all-purpose flour 4 teaspoons baking soda 1 teaspoon kosher salt 1 tablespoon ground ginger 1 teaspoon ground cinnamon ½ teaspoon fresh grated nutmeg ¾ cup (1 ½ sticks) unsalted butter, softened to room temperature 1 cup granulated sugar 1 cup packed light brown sugar ½ cup unsulphured molasses 2 teaspoons pure vanilla extract 2 large eggs, at room temperature ⅓ cup sesame seeds, for topping Instructions 1. In a large bowl, whisk together flour, baking soda, salt, ginger, cinnamon and nutmeg. Set aside. 2. In the bowl of a stand mixer fitted with a paddle attachment, blend together butter and sugars on medium-low speed until well incorporated and fluffy, about three to five minute
Christmascookies Gingersnaps Recipe Joy The Baker Holidaybaking
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