Hello everybody, it is Drew, welcome to our recipe site. Today, I will show you a way to make a special dish, gingersnap cookies. It is one of my favorites. This time, I am going to make it a little bit tasty. This is gonna smell and look delicious.
Gingersnap Cookies is one of the most favored of current trending meals in the world. It’s appreciated by millions every day. It is simple, it is fast, it tastes yummy. Gingersnap Cookies is something which I’ve loved my entire life. They’re fine and they look wonderful.
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!
To begin with this particular recipe, we have to first prepare a few ingredients. You can have gingersnap cookies using 15 ingredients and 8 steps. Here is how you cook that.
The ingredients needed to make Gingersnap Cookies:
- Make ready 2 cups and 2 tablespoons all-purpose flour
- Take 2 teaspoons ground ginger
- Make ready 1 1/2 teaspoons ground cinnamon
- Prepare 1 1/2 teaspoons baking soda
- Get 1/2 teaspoon fine salt
- Make ready 1/4 teaspoon ground cloves
- Take 1/4 teaspoon ground black pepper
- Take 1/8 teaspoon cayenne pepper
- Take 12 tablespoons unsalted butter, softened
- Make ready 2/3 cup white sugar
- Get 1/3 cup finely minced candied ginger
- Get 1/4 cup molasses
- Take 1/2 teaspoon vanilla extract
- Make ready 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. Traditionally, gingersnap cookies are a crunchy cookies, hence the snap in gingersnap. That just doesn't work for me!
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've never been a fan of cookies that crunch when you eat them. These Heathy Vegan Ginger Snap Cookies are completely flourless and free of butter and refined sugar! A wholesome treat perfect for the holiday season. Raisin Oatmeal, Graham Cracker, Peanut Butter, Gingersnaps….wait, Gingersnaps? These cookies are so much fun to make with the kids, but make sure to close your cookie jar lid because.
So that’s going to wrap this up with this exceptional food gingersnap cookies recipe. Thanks so much for your time. I’m confident you will make this at home. There’s gonna be interesting food at home recipes coming up. Don’t forget to save this page on your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!
