Hey everyone, hope you are having an incredible day today. Today, I will show you a way to prepare a special dish, gingersnap cookies. It is one of my favorites. For mine, I am going to make it a little bit unique. This will be really delicious.
I substituted all butter instead of shortening to avoid the trans fats, and these cookies came out INCREDIBLE! Gingersnap Cookies are a holiday favorite! Gingersnap Cookies are a favorite holiday cookie!
Gingersnap Cookies is one of the most popular of current trending meals in the world. It is easy, it’s fast, it tastes delicious. It is appreciated by millions every day. Gingersnap Cookies is something which I’ve loved my entire life. They’re nice and they look wonderful.
To get started with this particular recipe, we have to prepare a few components. You can cook gingersnap cookies using 15 ingredients and 8 steps. Here is how you can achieve it.
The ingredients needed to make Gingersnap Cookies:
- Take 2 cups and 2 tablespoons all-purpose flour
- Take 2 teaspoons ground ginger
- Prepare 1 1/2 teaspoons ground cinnamon
- Prepare 1 1/2 teaspoons baking soda
- Take 1/2 teaspoon fine salt
- Make ready 1/4 teaspoon ground cloves
- Prepare 1/4 teaspoon ground black pepper
- Make ready 1/8 teaspoon cayenne pepper
- Take 12 tablespoons unsalted butter, softened
- Take 2/3 cup white sugar
- Make ready 1/3 cup finely minced candied ginger
- Get 1/4 cup molasses
- Take 1/2 teaspoon vanilla extract
- Take 1 large egg, beaten
- Prepare 1/2 white sugar, or as needed for rolling cookies
These ultra-thin gingersnap cookies are made with molasses and ground ginger, and baked until lightly browned and crispy. Quick and easy homemade gingersnap cookies with warm spices and molasses taste like the holidays. Give as a gift or take to a cookie exchange. Gingersnaps cookies have been This excellent melt-in-your mouth gingersnap cookie recipe makes cookies just like grandma used.
Steps to make Gingersnap Cookies:
- Whisk flour, ground ginger, cinnamon, baking soda, salt, cloves, black pepper, and cayenne pepper together in a large mixing bowl
- Cream the butter and 2/3 cup sugar together in a separate bowl until smooth, for about 2 minutes. Add the candied ginger, molasses, vanilla, and egg. Whisk until well blended.
- Add dry ingredients to butter/sugar mixture and mix just until the flour disappears. Cover dough in plastic wrap and refrigerate until chilled, about 1 hour
- Preheat oven to 350F (175C) and line a baking sheet with parchment paper. Pour 1/2 cup sugar in a small shallow dish for rolling cookies.
- Form dough into 1 1/2 teaspoon balls, then roll in the sugar before placing on the lined baking sheet.
- Flatten the cookies to about 1/4 inch thick. (I like to cover the cookie with a small piece of parchment or plastic wrap and then flatten with the bottom of a 1/4 cup measuring cup. The plastic or paper helps keep the cookie from sticking to whatever you use to flatten it). I have also tried rolling out the dough 1/4 inch thick to cut out gingersnap people with a cookie cutter. Dough will soften up if you do this, so rechill as needed.
- Sprinkle cookies with a pinch of sugar before baking in preheated oven for 10-15 minutes. (Less time for a chewier cookie, more time for a snappier cookie)
- Once cookies are cooled, you can decorate with icing if desired, but they really don't need anything and are delicious on their own!
Traditionally, gingersnap cookies are a crunchy cookies, hence the snap in gingersnap. That just doesn't work for me! I've never been a fan of cookies that crunch when you eat them. This Gingersnap Cookie Recipe yields crisp, snappy cookies! Full of flavor and perfectly spiced (with a hint of heat!) these are classic Gingersnaps.
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