Cookie Exchange | Gingersnap Cookies

Happy National Cookie Day!! Imagine a world where you can have many types of homemade cookies at once without spending hours baking. Well, that’s exactly what cookie exchange parties are for! A cookie exchange is when a group of people, maybe you and your family, friends, or co-workers, each bake homemade cookies of different types and then share your works of art together. This way, you can have many cookies, but spend less time messing your kitchen up.

Not only will you indulge in cookies, you also get to exchange recipes so you could make your own version of your guests’ cookies later. To get you started here’s a recipe for the best gingersnap cookies.

gingersnap cookies

Ginger Snap Cookies
Ingredients: Yield 45 cookies

2 cups AP flour
1 tablespoon ground ginger
2 teaspoons baking soda
1 teaspoon cinnamon
½ teaspoon ground nutmeg
½ teaspoon salt
½ cup salted butter
¼ cup lard
1 cup white sugar
1 large egg
¼ dark molasses
*cinnamon sugar to finish

Preheat oven to 350F convection bake.

Sift together flour, ginger, baking soda, cinnamon, nutmeg, and salt in a large bowl.

In upright mixer with paddle attachment, whip together butter and lard until fluffy. Turn speed to low and blend in sugar.

Add in egg and molasses, then mix on medium speed until incorporated.

Add in half the flour mixture and mix slowly until blended. Add in remaining flour and mix on medium-low.

Roll dough into balls approximately 2cm in diameter. Coat the balls in a mixture of white sugar and cinnamon, then place on a parchment lined baking sheet.

Bake at 350F convection bake for 8-10 minutes, until cookies have begun to form cracks across the surface.

Remove to wire rack for cooling.

Bon appetit!

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