With the many snacks set out around the world for Santa each Christmas Eve, it's a wonder he can still fit down the chimney. Although the treats aren't an everyday thing, this gig of running his one night toy courier company from the North Pole still means a year's supply of calories.
I don't know if you give much thought to what cookie you will put out for him in less than two weeks time but I can let you in on a little secret.
Santa's favourite treat on Christmas Eve is definitely the Ginger Crinkle Cookie. In our home we put out plenty for him to snack on and to also share some with the elves.
This year, the Ginger Crinkle Cookies are going to be extra special. I have added a handsome portion of michaelsdolce's candied ginger, which I bought at the recent Locavore Artisan Food Fair. The extra ginger kick will make them particularly peppery. Like Santa, I like my ginger cookie to have a good bite.
|This package contained 55 grams of candied ginger. It measured about 1/2 cup when chopped.|
Here is another little secret you may not know about the jolly old soul. Santa doesn't tend to favour milk with his cookies. He actually prefers 35% heavy cream. Yes, there are people who really do that!
Truth be told, Santa really likes all kinds of cookies and feels quite chuffed that many would go to such lengths to make him something special. Do you have a traditional treat that you will be leaving out for Santa this year?
Ginger Crinkle Cookies
Inspired by a recipe in the Canadian Living Magazine of October 2000
3 3/4 cups all-purpose flour
5 tsp ground ginger
1 1/2 tsp baking soda
1/2 tsp cinnamon
1/4 tsp ground cloves
3/4 cup butter, room temperature
2 cups granulated sugar
1/4 cup fancy molasses
1/4 cup cooking molasses
2 tsp vinegar
1/2 cup of chopped candied ginger - michaelsdolce's is preferred!
In a large bowl, whisk together the flour, ginger, baking soda, cinnamon and cloves.
In a large mixing bowl, beat the butter with the sugar. Beat in the eggs, one at a time. Continue beating until the batter is light and fluffy.
Beat in the two molasses and the vinegar. Stir the flour mixture into the butter mixture in 3 additions. As the 3rd addition is almost incorporated, add the candied ginger.
Form into 1 1/4-inch (3 cm) balls; place, 2 inches (5 cm) apart, on parchment paper-lined baking sheets.
Bake in 325ºF oven for 12 to 15 minutes. If they bake too long they will not get the chewy centre that contrasts with the crispy crinkle outside. Try a pan at a time to determine the best baking time based on your oven.
Let the cookies cool on pan for 2 minutes to let them set before transferring them onto a rack to completely cool.
This recipe makes 55 to 60 cookies. They freeze very well.