There are literally 10 more days until Christmas!!! Ahhhh….I am NOT ready yet. This happens every year, I say I will get cards out by the day after Thanksgiving, shopping done by the first week of December, Tree finished the first week of December and everything wrapped and shipped by today.

The tree is decorated, cards are not done and there is ONE wrapped present under the tree. It will all get done, it always does. 🙂 But that is not what I am posting about. I thought I would help all the holiday week for you all and post some of my favorite recipes.

The first is for these too die for Double Ginger Cookies. Waaayyyy better than store bought ginger snaps and they are truly easy peasy. I have added pictures from my baking experience. Enjoy!



Double Ginger Cookies – recipe used from Giada DeLaurentis


2 1/4 cups all-purpose flour
1 packed cup dark brown sugar(I used light brown cause it is all I had 🙂 )
1 tablespoon ground ginger
1 teaspoon baking soda
1/2 teaspoon ground allspice
1/2 teaspoon ground cinnamon
1 teaspoon fine salt( used sea salt but less than 1 tsp)
1/2 cup coarsely chopped candied ginger (about 2 1/2 ounces)
1/4 cup raisins (DID NOT USE)
3/4 cup (1 1/2 sticks) unsalted butter, melted and cooled slightly
1/3 cup molasses(I used blackstrap molasses)
1 egg, at room temperature

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Place an oven rack in the center of the oven. Preheat the oven to 350 degrees F. Line two baking sheets with parchment paper or silicon baking mats.

Melt butter and let it cool slightly.

In a medium bowl, mix together the flour, sugar, ginger, baking soda, allspice, cinnamon and salt.


Stir in the candied ginger and raisins. Set aside.

chop up the candied ginger
chop up the candied ginger

In a large bowl, beat together the melted butter, molasses and egg. Gradually stir the flour mixture into the molasses mixture.



Drop a heaped tablespoon of dough per cookie onto the prepared baking sheets, placing each about 1 inch apart.

I use a cookie scoop -tablespoon size for perfectly sized cookies.
I use a cookie scoop -tablespoon size for perfectly sized cookies.

Bake for 7 to 9 minutes. Allow the cookies to cool on the baking sheet for 10 minutes until they have set. Transfer to a wire rack and cool completely. Store in an airtight container.


ooohhh so good, had to eat one immediately!!! And then 4 more!
ooohhh so good, had to eat one immediately!!! And then 4 more!

Recipe courtesy Giada De Laurentiis

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