Hey everyone, it’s John, welcome to our recipe site. Today, I’m gonna show you how to make a special dish, gingersnap cookies. One of my favorites food recipes. For mine, I am going to make it a bit tasty. This will be really delicious.
Gingersnap Cookies is one of the most favored of recent trending meals in the world. It is enjoyed by millions every day. It is easy, it is quick, it tastes delicious. They are nice and they look fantastic. Gingersnap Cookies is something which I have loved my whole life.
To get started with this particular recipe, we have to prepare a few components. You can have gingersnap cookies using 15 ingredients and 8 steps. Here is how you can achieve it.
The ingredients needed to make Gingersnap Cookies:
- Make ready 2 cups and 2 tablespoons all-purpose flour
- Prepare 2 teaspoons ground ginger
- Make ready 1 1/2 teaspoons ground cinnamon
- Prepare 1 1/2 teaspoons baking soda
- Make ready 1/2 teaspoon fine salt
- Take 1/4 teaspoon ground cloves
- Take 1/4 teaspoon ground black pepper
- Take 1/8 teaspoon cayenne pepper
- Make ready 12 tablespoons unsalted butter, softened
- Get 2/3 cup white sugar
- Make ready 1/3 cup finely minced candied ginger
- Take 1/4 cup molasses
- Get 1/2 teaspoon vanilla extract
- Prepare 1 large egg, beaten
- Prepare 1/2 white sugar, or as needed for rolling cookies
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!
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