Hey everyone, I hope you’re having an incredible day today. Today, we’re going to make a special dish, gingersnap cookies. One of my favorites. For mine, I will make it a bit tasty. This is gonna smell and look 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 foods in the world. It’s enjoyed by millions every day. It is easy, it is quick, it tastes delicious. They are nice and they look wonderful. Gingersnap Cookies is something which I’ve loved my entire life.
To get started with this particular recipe, we have to first prepare a few components. You can have gingersnap cookies using 15 ingredients and 8 steps. Here is how you can achieve that.
The ingredients needed to make Gingersnap Cookies:
- Get 2 cups and 2 tablespoons all-purpose flour
- Get 2 teaspoons ground ginger
- Get 1 1/2 teaspoons ground cinnamon
- Get 1 1/2 teaspoons baking soda
- Get 1/2 teaspoon fine salt
- Make ready 1/4 teaspoon ground cloves
- Prepare 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
- Take 1/3 cup finely minced candied ginger
- Take 1/4 cup molasses
- Make ready 1/2 teaspoon vanilla extract
- Take 1 large egg, beaten
- Take 1/2 white sugar, or as needed for rolling cookies
This Gingersnap Cookie Recipe yields crisp, snappy cookies! Full of flavor and perfectly spiced (with a hint of heat!) these are classic Gingersnaps. Gingersnaps cookies have been This excellent melt-in-your mouth gingersnap cookie recipe makes cookies just like grandma used. We make these cookies every holiday season and they always get rave reviews!
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!
The holidays aren't complete without these ginger-spiced favorites. Here's a tip: make two batches and keep one hidden for yourself! My grandma kept two cookie jars in her pantry. One of the jars, which I now have, always had these crisp and chewy gingersnaps in it. They're still my favorite cookie recipe.
So that is going to wrap it up with this exceptional food gingersnap cookies recipe. Thank you very much for your time. I’m confident that you can make this at home. There’s gonna be more interesting food at home recipes coming up. Don’t forget to save this page in your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!
