Name: Gingersnap Cookies Recipe
Prep time: 15 min
Cook time: 10 min
Yield: 96
Ingredients: 8 oz unsalted butter; 1¼ cup granulated sugar; ½ tsp vanilla extract; 2 small eggs; ⅓ cup molasses; 3 cups all purpose flour; 2½ tsp Baking Soda; ½ tsp salt; 2½ tsp Cinnamon; 2½ tsp ground ginger; ⅛ tsp ground black pepper

Gingersnap Cookies Recipe

How To Make Gingersnap Cookies

These sweet and piquant gingersnap cookies are sliced ultra-thin for a crispy and easy bite that practically melts in your mouth.

Preparation: 15 minutes

Cooking: 10 minutes

Freeze Time: 8 hours

Total: 8 hours 25 minutes

Serves:

Ingredients

8ozunsalted butter
1¼cupgranulated sugar
½tspvanilla extract
2small eggs
⅓cupmolasses
3cupsall purpose flour
2½tspbaking soda
½tspsalt
2½tspcinnamon
2½tspground ginger
⅛tspblack pepper,finely ground

Instructions

Beat the butter until soft, then add the sugar, and beat until light and fluffy. Add the vanilla and eggs, and beat until fluffy. Add the molasses and beat until well-mixed.
Vigorously whisk together the dry ingredients in a bowl.
Add the flour mixture to the butter/sugar/egg mixture, ⅓ at a time. Mix only until the dry ingredients become incorporated.
Line a 9×5-inch loaf pan with plastic wrap. 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 plastic overhangs. Freeze until very firm, preferably overnight.
Unwrap and remove dough from the pan. Slice brick into thin slices, no more than ⅛-inch.
Working in batches, place thin slices on a parchment or a Silpat-lined sheet pan.
Bake at 350 degrees F for for 7 to 12 minutes, until the edges turn dark brown.
Serve and enjoy!