Recipe of Perfect Gingersnap Cookies

Hello everybody, it’s me again, Dan, welcome to my recipe site. Today, we’re going to make a special dish, gingersnap cookies. It is one of my favorites. This time, I’m gonna make it a little bit unique. 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’s simple, it’s quick, it tastes yummy. They’re nice and they look wonderful. Gingersnap Cookies is something which I’ve loved my whole life.

To get started with this recipe, we must first prepare a few ingredients. You can cook gingersnap cookies using 15 ingredients and 8 steps. Here is how you can achieve that.

The ingredients needed to make Gingersnap Cookies:

1. Get 2 cups and 2 tablespoons all-purpose flour
2. Make ready 2 teaspoons ground ginger
3. Prepare 1 1/2 teaspoons ground cinnamon
4. Make ready 1 1/2 teaspoons baking soda
5. Take 1/2 teaspoon fine salt
6. Make ready 1/4 teaspoon ground cloves
7. Make ready 1/4 teaspoon ground black pepper
8. Make ready 1/8 teaspoon cayenne pepper
9. Get 12 tablespoons unsalted butter, softened
10. Prepare 2/3 cup white sugar
11. Prepare 1/3 cup finely minced candied ginger
12. Take 1/4 cup molasses
13. Make ready 1/2 teaspoon vanilla extract
14. Take 1 large egg, beaten
15. Take 1/2 white sugar, or as needed for rolling cookies

Instructions to make Gingersnap Cookies:

1. Whisk flour, ground ginger, cinnamon, baking soda, salt, cloves, black pepper, and cayenne pepper together in a large mixing bowl
2. 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.
3. 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
4. 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.
5. Form dough into 1 1/2 teaspoon balls, then roll in the sugar before placing on the lined baking sheet.
6. 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.
7. 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)
8. 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 it up for this exceptional food gingersnap cookies recipe. Thank you very much for your time. I’m confident that 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 family, colleague and friends. Thank you for reading. Go on get cooking!