This post has been ripening in my WordPress drafts for days, even though I almost never procrastinate writing for this site. Yet if ever there were a post that dismissed my desire to apologize for its lateness, it’s this one. These Christmas cookies are invented for procrastinators, for bakers with high expectations but paltry amounts of time with which to follow through on lofty goals. These are cookies for the twenty-something who made big promises to herself on the cookie-baking front–”I’m going to send cookies to all my friends and family and workmates this year!”–and then got busy with holiday parties and happy hours and work and sleep and shopping. These are pretty little soft iced gingersnaps with a corner-cutting, quarter-life soul.
This time of year, some bakers make an assortment of cookies. Others double down on the decorations, festooning sugar cookie Santas, trees, snowflakes, and stars with bright icings and sparkly sprinkles.
Either approach requires a reasonable investment in ingredients, shopping, and preparation.
On the other hand, with these gingersnaps, I simplified holiday baking to its essence, starting with spiced dough, which asks for no special ingredients or equipment–not even a handheld mixer. Instead of rolling out the dough to cut into gingerbread men and women, I just formed little balls. For the royal icing, I skipped food coloring and topped the gingersnaps with bright and festive white, which I amplified with one single decoration, really pretty little white pearls. These snowflake sprinkles would be lovely, too. But if you’re thinking about economy (of money and cabinet space) stick to one kind of sprinkle.