Basic Gingersnap Cookies
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Description
Great cookie recipe. The pepper gives it the snap!
Ingredients
- 6 cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- 1 ½ teaspoons salt
- 4 teaspoons ground ginger
- 4 teaspoons ground cinnamon
- 1 ½ teaspoons ground cloves
- 1 teaspoon ground black pepper
- 1 cup unsalted butter, softened
- 1 cup packed brown sugar
- 2 eggs
- 1 cup unsulfured molasses
Directions
- 1. 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. Preheat oven to 350 degrees F (175 degrees C).
- 3. 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. 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.
Nutrition Facts
serving: 6 dozen cookies
calories: 176.4 kcal
carbohydrates: 29.2 g
protein: 2.6 g
saturated fat: 3.4 g
cholesterol: 23.9 mg
sodium: 147.3 mg
fiber: 0.8 g
sugar: 11.1 g
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