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The ingredients needed to prepare Gingersnap Cookies:
- Take 2 cups and 2 tablespoons all-purpose flour
- Take 2 teaspoons ground ginger
- Prepare 1 1/2 teaspoons ground cinnamon
- Take 1 1/2 teaspoons baking soda
- Prepare 1/2 teaspoon fine salt
- Take 1/4 teaspoon ground cloves
- Provide 1/4 teaspoon ground black pepper
- Get 1/8 teaspoon cayenne pepper
- Provide 12 tablespoons unsalted butter, softened
- Use 2/3 cup white sugar
- You need 1/3 cup finely minced candied ginger
- Use 1/4 cup molasses
- Get 1/2 teaspoon vanilla extract
- Use 1 large egg, beaten
- Prepare 1/2 white sugar, or as needed for rolling cookies
Instructions to make Gingersnap Cookies:
- Whisk flour, ground ginger, cinnamon, baking soda, salt, cloves, black pepper, and cayenne pepper together in a large mixing bowl
- Cream the butter and 2/3 cup sugar together in a separate bowl until smooth, for about 2 minutes. Add the candied ginger, molasses, vanilla, and egg. Whisk until well blended.
- Add dry ingredients to butter/sugar mixture and mix just until the flour disappears. Cover dough in plastic wrap and refrigerate until chilled, about 1 hour
- Preheat oven to 350F (175C) and line a baking sheet with parchment paper. Pour 1/2 cup sugar in a small shallow dish for rolling cookies.
- Form dough into 1 1/2 teaspoon balls, then roll in the sugar before placing on the lined baking sheet.
- Flatten the cookies to about 1/4 inch thick. (I like to cover the cookie with a small piece of parchment or plastic wrap and then flatten with the bottom of a 1/4 cup measuring cup. The plastic or paper helps keep the cookie from sticking to whatever you use to flatten it). I have also tried rolling out the dough 1/4 inch thick to cut out gingersnap people with a cookie cutter. Dough will soften up if you do this, so rechill as needed.
- Sprinkle cookies with a pinch of sugar before baking in preheated oven for 10-15 minutes. (Less time for a chewier cookie, more time for a snappier cookie)
- Once cookies are cooled, you can decorate with icing if desired, but they really don't need anything and are delicious on their own!
She's a great cook, but she avoids recipes and baking usually entails rather particular recipes, so she leaves the baking to my father and me. Gingersnap cookies are tiny edible bursts of holiday magic. Browned butter and molasses provide a dark hue and deep caramelized notes. To add some unsuspecting flavor, robust dried and fresh spices are added to the batter. Cinnamon, ginger, cloves, and a blend of peppers makes the taste buds tingle.
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