It is going to be a snow day tomorrow and I can't wait! I mean, I thought I got excited about snow days when I was in school, but now that I am a teacher, I have a whole new appreciation for them. I can't wait to use this day to catch up on some much needed sleep and get some work done. Also, I am excited about the idea of my students having a little break. You can feel the jitters in the air at school. Everyone is so close and yet so far away from winter break and everyone is having a hard time focusing. This possible snow day is just amazing.
Plus, Bri's birthday is tomorrow and he is coming up to Madison to celebrate! I can't wait to see him and celebrate in Madison. I can't wait to spend my nice and relaxing day with him!
In the meantime, I am continuing my cookie mini marathon with Soft Gingersnaps. My Methods teacher this semester brought in these cookies as a treat. They were so good that I just had to get the recipe. She sent the recipe to our whole class, I made them, and they came out just as fabulous. I love them! They are wonderfully ginger-y and chewy. They stay soft for days and are simply delicious. These are great for the holidays or with a nice cup of hot cocoa on a snow day :)
1 1/2 cups unsalted butter, room temperature
2 cups sugar
1/2 cup molasses
4 1/2 cups flour
3 tsp baking soda
2 tsp cinnamon (heaping tsp)
1 tsp ginger
1 tsp cloves
1 tsp nutmeg
1/2 tsp salt
1. Preheat oven to 350 and line a baking sheet with parchment paper.
2. In a medium bowl, whisk the flour, baking soda, cinnamon, ginger, cloves, nutmeg, and salt.
3. In a large bowl, beat the butter and sugar until light and fluffy. Beat in the eggs, one at a time, until well combined. Beat in the molasses. Stir in the dry ingredients until just combined. Cover and place the dough in the fridge for 1 hour.
4. Scoop out tablespoon sized balls of cookie dough. Roll the balls in the extra sugar and place on the baking sheets. Bake for about 10 minutes. Let cool.