Hey everyone, hope you’re having an incredible day today. Today, we’re going to make a special dish, gingersnap cookies. It is one of my favorites food recipes. For mine, I will make it a little bit unique. This is gonna smell and look delicious.
Gingersnap Cookies is one of the most popular of current trending foods in the world. It is appreciated by millions daily. It is simple, it’s fast, it tastes delicious. Gingersnap Cookies is something that I have loved my whole life. They are fine and they look fantastic.
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!
To get started with this recipe, we have to first prepare a few ingredients. You can cook gingersnap cookies using 15 ingredients and 8 steps. Here is how you cook it.
The ingredients needed to make Gingersnap Cookies:
- Prepare 2 cups and 2 tablespoons all-purpose flour
- Prepare 2 teaspoons ground ginger
- Get 1 1/2 teaspoons ground cinnamon
- Get 1 1/2 teaspoons baking soda
- Get 1/2 teaspoon fine salt
- Take 1/4 teaspoon ground cloves
- Take 1/4 teaspoon ground black pepper
- Get 1/8 teaspoon cayenne pepper
- Get 12 tablespoons unsalted butter, softened
- Prepare 2/3 cup white sugar
- Make ready 1/3 cup finely minced candied ginger
- Prepare 1/4 cup molasses
- Get 1/2 teaspoon vanilla extract
- Get 1 large egg, beaten
- Make ready 1/2 white sugar, or as needed for rolling cookies
To add some unsuspecting flavor, robust dried and fresh. See more ideas about Ginger snap cookies, Cookie recipes, Dessert recipes. This Gingersnap Cookie Recipe yields crisp, snappy cookies! Full of flavor and perfectly spiced (with a hint of heat!) these are classic Gingersnaps.
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!
Classic Crispy Gingersnaps are the perfect Christmas cookie! 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. Traditionally, gingersnap cookies are a crunchy cookies, hence the snap in gingersnap. That just doesn't work for me!
So that’s going to wrap this up with this special food gingersnap cookies recipe. Thanks so much for reading. I’m sure you will make this at home. There’s gonna be more interesting food at home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
