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Basic Gingersnap Cookies
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Prep Time:
15 minutes
Cook Time:
8 minutes
Total Time:
113 minutes
Festive gingerbread cookies with a spicy kick and crispy texture, featuring a hint of black pepper, perfect for holiday shapes.
Ingredients:
  • 6 cups all-purpose flour
  • 1 teaspoon baking soda
  • 0.5 teaspoon baking powder
  • 1.5 teaspoons salt
  • 4 teaspoons ground ginger
  • 4 teaspoons ground cinnamon
  • 1.5 teaspoons ground cloves
  • 1 cup unsalted butter, softened
  • 1 cup packed brown sugar
  • 2 eggs
  • 1 cup unsulfured molasses
Instructions:
  • Combine the flour, baking soda, baking powder, salt, ginger, cinnamon, cloves, and black pepper by sifting them together; set aside. In a large bowl or stand mixer with the paddle attachment, blend the butter and sugar until smooth. Add the eggs one at a time, then mix in the molasses. Slowly incorporate the sifted ingredients. Divide the dough into thirds and wrap each portion in plastic wrap. Chill in the refrigerator for at least one hour.
  • Preheat your oven to a toasty 350 degrees Fahrenheit (175 degrees Celsius).
  • Roll out the dough on a lightly floured surface to 1/8 inch thick. Use cookie cutters to cut out desired shapes, placing cookies 1 1/2 inches apart on cookie sheets.
  • Bake the cookies in the preheated oven for 8 to 10 minutes, until they are crisped but not dark. Transfer them to wire racks to cool fully and then decorate as desired.

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