Hello everybody, hope you are having an incredible day today. Today, I’m gonna show you how to prepare a special dish, gingersnap cookies. One of my favorites. For mine, I am going to make it a little bit tasty. 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! This easy cookie recipe is chewy, a little spicy, sweet, and festive!
Gingersnap Cookies is one of the most favored of current trending meals on earth. It is enjoyed by millions daily. It is simple, it’s quick, it tastes yummy. Gingersnap Cookies is something which I have loved my whole life. They’re fine and they look wonderful.
To get started with this recipe, we must prepare a few components. You can have gingersnap cookies using 15 ingredients and 8 steps. Here is how you cook it.
The ingredients needed to make Gingersnap Cookies:
- Make ready 2 cups and 2 tablespoons all-purpose flour
- Prepare 2 teaspoons ground ginger
- Take 1 1/2 teaspoons ground cinnamon
- Take 1 1/2 teaspoons baking soda
- Take 1/2 teaspoon fine salt
- Prepare 1/4 teaspoon ground cloves
- Make ready 1/4 teaspoon ground black pepper
- Get 1/8 teaspoon cayenne pepper
- Take 12 tablespoons unsalted butter, softened
- Make ready 2/3 cup white sugar
- Take 1/3 cup finely minced candied ginger
- Get 1/4 cup molasses
- Get 1/2 teaspoon vanilla extract
- Take 1 large egg, beaten
- Get 1/2 white sugar, or as needed for rolling cookies
Browned butter and molasses provide a dark hue and deep caramelized notes. To add some unsuspecting flavor, robust dried and fresh. Gingersnap cookies are super popular around holidays. I always make several batches at Christmas time to give to friends, too.
Instructions 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!
Gingersnap cookies are super popular around holidays. I always make several batches at Christmas time to give to friends, too. This Gingersnap Cookie Recipe yields crisp, snappy cookies! Full of flavor and perfectly spiced (with a hint of heat!) these are classic Gingersnaps. Traditionally, gingersnap cookies are a crunchy cookies, hence the snap in gingersnap.
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