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Before you jump to Gingersnap Cookies recipe, you may want to read this short interesting healthy tips about Healthy Eating Can Be An Easy Choice.
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We hope you got benefit from reading it, now let’s go back to gingersnap cookies recipe. You can have gingersnap cookies using 15 ingredients and 8 steps. Here is how you cook that.
The ingredients needed to make Gingersnap Cookies:
- You need and 2 tablespoons all-purpose flour
- Use ground ginger
- Prepare ground cinnamon
- Provide baking soda
- Provide fine salt
- Provide ground cloves
- Provide ground black pepper
- You need cayenne pepper
- Prepare unsalted butter, softened
- Take white sugar
- Use finely minced candied ginger
- Take molasses
- Prepare vanilla extract
- Get large egg, beaten
- Get white sugar, or as needed for rolling cookies
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!
I always make several batches at Christmas time to give to friends, too. Add the molasses, egg, and vanilla extract and beat. An easy recipe for ginger snap cookies from Food.com. Very tasty, and a healthier choice than most cookies as they are lower in fat and calories than a lot of the others. Traditionally, gingersnap cookies are a crunchy cookies, hence the snap in gingersnap.
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