It started when I was five. That was the year I stayed up all night listening for Santa & his reindeer. I imagine that it didn’t help that we had just read the book The Polar Express in school but either way, from then on I was obsessed with the holiday.
From Thanksgiving to the 26th of December I was wearing Christmas clothes (with those awful iron on and puffy paint – but I loved it at the time) and accessories (yes I had light bulb earrings, as well as wreath & jingle bell earrings). While my fire for the holiday doesn’t burn quiet as bright as it used to, I unexpectedly rekindled my love for the holiday through baking.
It was last year on Christmas Eve when a blizzard hit our home in Salt Lake City, Utah. Stuck inside all day I got busy baking while Lily napped. I remember how Lily woke up just in time to help me with our Schaldenbrand family recipe for ginger snap cookies. It’s now our tradition to make these delicious cookies, mother & daughter, on Christmas Eve.
So take a break from the hustle & bustle and cozy on up with my family’s recipe for homemade happiness. Here’s what you’ll need;
1 1/2 cup butter (room temperature)
2 cups brown sugar
1/2 cup molasses
4 1/2 cups flour
4 teaspoons baking soda
2 teaspoons cinnamon
2 teaspoons ground ginger
1 teaspoon ground cloves
1/2 teaspoon salt
Preheat your oven to 375 degrees
Now that you’ve gathered your ingredients you’ll want to either use a mixer or a large bowl to cream together your brown sugar & butter.
Place your dough balls on your baking sheet and pop them in the oven for approximately 9 to 11 minutes (depending on how thick you made your cookies).
When the timer rings allow them to cool and serve with milk – & if you’re really nice – a carrot for the reindeer.