Gingersnap Cookies. Gingersnap Cookies are a holiday favorite! Gingersnap Cookies are a favorite holiday cookie! This easy cookie recipe is chewy, a little spicy, sweet, and festive! Gingersnap Cookies Recipe Demonstration - Joyofbaking.com. These ultra-thin gingersnap cookies are made with molasses and ground ginger, and baked until lightly browned and crispy.

Add the molasses, egg, and vanilla extract and beat. Gingersnap cookies are tiny edible bursts of holiday magic. Browned butter and molasses provide a dark hue and deep caramelized notes. You can have Gingersnap Cookies using 15 ingredients and 8 steps. Here is how you cook it.

Ingredients of Gingersnap Cookies

It's 2 cups of and 2 tablespoons all-purpose flour.
You need 2 teaspoons of ground ginger.
It's 1 1/2 teaspoons of ground cinnamon.
You need 1 1/2 teaspoons of baking soda.
You need 1/2 teaspoon of fine salt.
You need 1/4 teaspoon of ground cloves.
It's 1/4 teaspoon of ground black pepper.
It's 1/8 teaspoon of cayenne pepper.
Prepare 12 tablespoons of unsalted butter, softened.
Prepare 2/3 cup of white sugar.
You need 1/3 cup of finely minced candied ginger.
It's 1/4 cup of molasses.
You need 1/2 teaspoon of vanilla extract.
It's 1 of large egg, beaten.
It's 1/2 of white sugar, or as needed for rolling cookies.

To add some unsuspecting flavor, robust dried and fresh. This Gingersnap Cookie Recipe yields crisp, snappy cookies! Full of flavor and perfectly spiced (with a hint of heat!) these are classic Gingersnaps. Traditionally, gingersnap cookies are a crunchy cookies, hence the *snap* in gingersnap.

Gingersnap Cookies instructions

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!.

That just doesn't work for me! I've never been a fan of cookies that crunch when you eat them. Gingersnap cookies are super popular around holidays. I always make several batches at Christmas time to give to friends, too. Gingersnaps cookies have been This excellent melt-in-your mouth gingersnap cookie recipe makes cookies just like grandma used.