Hi, I am Joana. Today, I’m gonna show you how to prepare gingersnap cookies recipe. Never miss today’s recipe. This is a simple recipe to try and is one of my family food recipes. Nowadays, I will make it a bit tastier. This will be really delicious. Not to mention, it’s super satisfying.
Gingersnap Cookies Recipe
Gingersnap Cookies is one of the most popular of recent trending foods in the world. It’s easy, it’s quick, it tastes delicious. It is enjoyed by millions every day. Gingersnap Cookies is something which I’ve loved my entire life. They are nice and they look wonderful.
To begin with this particular 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 that.
The ingredients needed to make Gingersnap Cookies:
- Get 2 cups and 2 tablespoons all-purpose flour
- Prepare 2 teaspoons ground ginger
- Prepare 1 1/2 teaspoons ground cinnamon
- Make ready 1 1/2 teaspoons baking soda
- Prepare 1/2 teaspoon fine salt
- Prepare 1/4 teaspoon ground cloves
- Make ready 1/4 teaspoon ground black pepper
- Make ready 1/8 teaspoon cayenne pepper
- Prepare 12 tablespoons unsalted butter, softened
- Get 2/3 cup white sugar
- Get 1/3 cup finely minced candied ginger
- Get 1/4 cup molasses
- Get 1/2 teaspoon vanilla extract
- Prepare 1 large egg, beaten
- Make ready 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!
So that’s going to wrap this up for this exceptional dish gingersnap cookies recipe. Thanks so much for reading. I’m confident you will make this at home. There’s gonna be more interesting food in home recipes coming up. Don’t forget to save this page on your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Happy cooking.
