As I’m sure you know, Groundhog Day is a holiday that falls on February 2nd of every year. Originating in European weather lore, it’s tradition began among Pennsylvania Germans and has been celebrated in the US since the mid-1800’s. In fact, Pennsylvania holds the largest Groundhog Day Celebration in the world. As you know, the tradition holds that if the groundhog sees his shadow winter will stretch out, but if he doesn’t Spring will move in. According to my recollection the groundhog lied in 2013, and we in the Midwest were slammed with a Springtime Snowstorm. Back in 2012, Punxsutawney Phil got Punked when his rival, Staten Island Chuck, predicted an early Spring but Phil called for more Winter. We broke out the sidewalk chalk and celebrated the prognosticating rodents misfortune. This year, we’re planning to celebrate with Groundhog Cookies, regardless of the prediction and who gets it wrong or right. After all, they are just rodents—you can’t REALLY expect them to get the forecast right when many meteorologists fail to do just that.
After all, what’s a holiday without some seriously cute cookies? Right? You’ll have to pardon the penchant for puffing on my own party horn, but that is one stinkin cute cookie! It’s not often that I impress myself, but when I do, I really do. LOL.
I used my favorite Gingersnaps recipe for the cookie. I typically roll my cookie dough into one inch balls, but this cutie was made with a two inch ball that I flattened with a glass that had been dipped in Stevia.
For the Gingersnaps
- 3/4 cup unsalted butter at room temperature
- 1 cup stevia
- 1 egg
- 1/4 cup molasses
- 2 cups all purpose flour
- 1 tablespoon ginger ground
- 1 teaspoon cinnamon ground
- 1/4 teaspoon cloves ground
- 1/2 teaspoon salt
- 2 teaspoon baking soda
- stevia to top cookies with
- 1/2 teaspoon vanilla extract *optional
For Decorating the Cookies with
- Your favorite icing
- cocoa powder
- piping bags
- black gel writer
For the Gingersnaps
Preheat oven to 350.
In a medium bowl, whisk flour, salt, baking soda, and spices.
Using your stand mixer, cream butter and stevia.
Add egg and molasses, blend well.
Gradually add dry mix to creamed mixture, blending well. Set aside.
Roll dough into 1 inch balls and place on cookie sheet.
Using the edge of a glass, dipped in stevia, lightly flatten the ball.
Bake in preheated oven for 8 to 12 minutes, until the edges are set but centers are soft.
Remove from oven and allow to cool on cookie sheet for one minute before removing to wire rack to cool completely.
Makes 2 to 3 dozen cookies.
To make the Gingersnaps into Groundhogs
add 1 teaspoon unsweeted cocoa powder to 4 tablespoons of your favorite icing to color it brown.
Hold some white icing in reserve for the eyes.
Use white icing or almond slivers for teeth.
Use a black cookie writer for the nose and pupils
You can use sugar, in the place of the Stevia, but we use Stevia for everything.
I like my Gingers cookies to be chewy. Maybe they should be called Gingerchews, instead of Gingersnaps, because if they snap they’ve been in the oven way too long! LOL
As the recipe states, the 1 inch cookies bake up in 8-12 minutes, depending on your oven. The two inch cookie that is shown in the photo took about thirteen and a half minutes to bake. The rest of the cookies I made were the one inch and they baked in ten for me.
Store your cookies in airtight container for up to a week at room temperature or in the freezer for a month. That is, if you don’t have little cookie monsters in your house.
Don’t have enough time to bake up your own? Just grab a pack of ginger or molasses cookies from the grocery and decorate them.