Leo likes to help around the house because to him its fun. He doesn’t have set chores except for putting away his toys and dirty clothes so I let him help him when he wants to. He is actually very good at drying plates. I don’t know how long it will last though because children change. One of his favourite things to do is helping when I am baking which is actually more work for me as he makes a mess. Right now he enjoys cracking eggs which is still a messy business.
He has a sweet tooth and likes ginger snaps which I just buy. Last weekend we made them at home and he enjoyed it. I also think I let him help him because when we are finished his face lights up when he sees what he has made and can not wait to show his dad. He also still thinks I am the best thing since sliced bread! I will hold these memories when he becomes a teenager!
1/2cup1 stick or 8 Tbsp unsalted butter, room temperature
1/2cupbrown sugar
1large egg
1 1/2tspvanilla extract
1/4cupmolasses
1 3/4cupall-purpose flour
1/2tspbaking soda
1/4tspsalt
2tspground ginger
1tspground cinnamon
1/8tspground cloves
1/8tspground nutmeg
1/4cup+ granulated sugar for rolling
Instructions
Cream butter and brown sugar together until fluffy. Mix in egg, vanilla, and molasses until completely combined.
In a separate bowl, mix together the flour, baking soda, salt, and spices. Add to wet ingredients until combined. CHILL dough for 2 hours or overnight.
Once chilled, roll dough into 1½-inch balls (about 1½ Tbsp each), roll in sugar and place on a silicone lined baking sheet. (Note: Some people have had to flatten the dough balls before baking. Consider doing a test cookie before baking a whole tray.)
Preheat oven to 350 degrees Fahrenheit. Bake cookies for 8 to 9 minutes. Keep extra dough cold until it is baked. For a crispier gingersnap, bake a few minutes longer. Allow cookies to rest on the baking sheet for a couple minutes before transferring to a wire rack to cool completely. Store in an airtight container up to 5 days.
