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

Recipe information

Cooking:

15 min.

Servings per container:

Source:

More details

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.