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Gingersnap Cookies
Gingersnap Cookies
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Prep Time:
15 minutes
Cook Time:
10 minutes
Total Time:
745 minutes
Crispy, thin gingersnap cookies with molasses and ground ginger for irresistible cravings.
Ingredients:
  • 8 oz unsalted butter
  • 1 1/4 cup + 2 tablespoons granulated sugar
  • 1/2 teaspoon vanilla extract
  • 2 small eggs or 1 1/2 large eggs
  • 1/3 cup molasses
  • 3 cups all-purpose flour
  • 2 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 1/2 teaspoons cinnamon
  • 2 1/2 teaspoons ground ginger
  • 1/8 teaspoon finely ground black pepper
Instructions:
  • Cream the butter until soft, then add sugar and whip until light and fluffy. Mix in vanilla and eggs until fluffy, then incorporate molasses until well-combined.
  • Combine the dry ingredients: Whisk together the flour, baking soda, salt, cinnamon, ground ginger, and finely ground black pepper in a bowl until well combined.
  • Incorporate the flour mixture into the butter/sugar/egg mixture in thirds, mixing until just combined.
  • Line a 9- x 5-inch loaf pan with plastic wrap, ensuring some hangs over the edges. Press the dough firmly onto the bottom of the pan, creating a level top. Cover the dough with the overhanging plastic wrap and freeze until very firm, ideally overnight.
  • Preheat the oven to 350°F for baking the cookies.
  • Slice the frozen dough into thin slices, no more than 1/8 inch thick, after unwrapping and removing it from the pan.
  • Bake: Place thin dough slices on a parchment or Silpat-lined sheet pan, ensuring they are at least an inch apart. Bake at 350°F until edges are dark brown, about 7-12 minutes depending on thickness. Check doneness at 7 minutes.

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