Name: Basic Gingersnap Cookies
Prep time: 15 min
Cook time: 15 min
Yield: 36
Ingredients: All-purpose flour - 6 cups; Baking soda - 1 teaspoon; Baking powder - ½ teaspoon; Salt - 1 ½ teaspoons; Ground ginger - 4 teaspoons; Ground cinnamon - 4 teaspoons; Ground cloves - 1 ½ teaspoons; Ground black pepper - 1 teaspoon; Unsalted butter, softened - 1 cup; Packed brown sugar - 1 cup; Eggs - 2; Unsulfured molasses - 1 cup

Ingredients for - Basic Gingersnap Cookies

1. All-purpose flour 6 cups

2. Baking soda 1 teaspoon

3. Baking powder ½ teaspoon

4. Salt 1 ½ teaspoons

5. Ground ginger 4 teaspoons

6. Ground cinnamon 4 teaspoons

7. Ground cloves 1 ½ teaspoons

8. Ground black pepper 1 teaspoon

9. Unsalted butter, softened 1 cup

10. Packed brown sugar 1 cup

11. Eggs 2

12. Unsulfured molasses 1 cup

How to cook deliciously - Basic Gingersnap Cookies

1 . Stage

Sift together the flour, baking soda, baking powder, salt, ginger, cinnamon, cloves, and black pepper; set aside. In a large bowl, or stand mixer with the paddle attachment, cream together the butter and sugar until smooth. Beat in the eggs one at a time, then stir in the molasses. Gradually mix in the sifted ingredients. Divide the dough into thirds and wrap in plastic wrap. Refrigerate for at least one hour.

2 . Stage

Preheat oven to 350 degrees F (175 degrees C).

3 . Stage

On a lightly floured surface, roll the dough out to 1/8 inch in thickness. Cut into desired shapes with cookie cutters. Place cookies 1 1/2 inches apart onto cookie sheets.

4 . Stage

Bake for 8 to 10 minutes in the preheated oven, until cookies are crisp but not dark. Remove to wire racks to cool completely. Decorate as desired.