Gingersnap Cookies
Ingredients
- 2 sticks (227g) unsalted butter
- 1 1/42 cupstablespoons granulated sugar
- 1/2 teaspoon vanilla extract
- 2 small eggs
- 1/3 cup molasses
- 3 cups all-purpose flour
- 2 1/2 teaspoons baking soda
- 1/2 teaspoon salt
- 2 1/2 teaspoons cinnamon
- 2 1/2 teaspoons ground ginger
- 1/8 teaspoon ground black pepper
Shop ingredients
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Instructions
- Beat the butter until soft; add sugar, and beat until light and fluffy. Add vanilla and eggs, and beat until fluffy. Add molasses and beat until well-mixed.,Simply Recipes / Annika Panikker
- Vigorously whisk together the dry ingredients (flour, baking soda, salt, cinnamon, ground ginger, finely ground black pepper) in a bowl.
- Add flour mixture to the butter/sugar/egg mixture, 1/3 at a time. Mix only until the dry ingredients become incorporated.
- Line a 9- x 5-inch loaf pan with plastic wrap, so that some hangs over the outsides. Press the dough into the bottom of the pan. Pack it tightly, and try to make the top as level as possible. Cover the dough with the plastic overhangs. Freeze until very firm, preferably overnight.,Simply Recipes / Annika Panikker
- When it comes time to bake the cookies, preheat the oven to 350°F.
- Unwrap and remove dough from the pan. Slice brick into thin slices, no more than 1/8 inch.
- Working in batches, place thin slices on a parchment or a Silpat-lined sheet pan (space at least an inch apart) and bake at 350°F until the edges turn dark brown, 7-12 minutes, depending on how thinly you have sliced the dough. Check the oven for doneness at 7 minutes.,Did you love the recipe? Give us some stars and leave a comment below!
Source
Original recipe: View Original