One of the greatest things about having a mother-in-law who is a veteran preschool teacher is that she has an encyclopedic knowledge of children's books. She has always been able to effortlessly suggest to us amazing titles that contain wonderful morals and lessons, but are first and foremost a ton of fun to read.
One of the first books we got for Kenya based on her recommendation was "If You Give a Mouse A Cookie" and it's still a favorite of both my kids. Even though it appears to be a chocolate chip cookie that the mouse is eating in the book (and there's also a biscotti), we like to talk about what other cookies that we think the mouse might enjoy, going back and forth with our favorites. Raisin Oatmeal, Graham Cracker, Peanut Butter, Gingersnaps….wait, Gingersnaps? The kids had no idea what I was talking about. How could that be? Had I really never exposed them to the crispy, delicious taste of a gingersnap?! Armed with a big bag of whole wheat flour and iron packed molasses, I set out to right that horrible wrong.
These cookies are so much fun to make with the kids, but make sure to close your cookie jar lid because even a little mouse will want to get it's paws on these!
Gingersnap Cookies (Makes 32 cookies)
- 1 Cup Whole Wheat Flour
- 1/2 Tsp ground ginger
- 1/2 Tsp Baking Soda
- 1/2 Tsp Salt
- 1/2 Cup unsalted butter, room temperature
- 1/2 Cup dark brown sugar
- 2 Tbsp molasses
- 1 Large Egg
- 1 Tsp Fresh Ginger, grated
Preparation1. Preheat oven to 350°F.
2. Place the first four ingredients in a bowl and combine.
3. Place the butter and sugar in a standing mixer or bowl and beat on low until fluffy.
4. Add the egg, molasses and ginger and beat on medium speed for 1 minute.
5. Slowly add the dry ingredients to the wet and mix until combined.
6. Using a cookie scooper, drop 1 tbsp of cookie batter onto a Silpat or parchment lined baking sheet 2 inches apart from each other and bake for 12 minutes for soft cookies or 15 minutes for crispy cookies.
7. Cool and serve.