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Before you jump to Gingersnap Cookies recipe, you may want to read this short interesting healthy tips about Green Living In The Kitchen Will Save You Cash.
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The kitchen alone gives you many small methods by which energy and money can be saved. Efficient living is definitely something we can all do, without difficulty. It's concerning being functional, most of the time.
We hope you got benefit from reading it, now let's go back to gingersnap cookies recipe. To cook gingersnap cookies you only need 15 ingredients and 8 steps. Here is how you achieve that.
The ingredients needed to make Gingersnap Cookies:
- Get 2 cups of and 2 tablespoons all-purpose flour.
- You need 2 teaspoons of ground ginger.
- Prepare 1 1/2 teaspoons of ground cinnamon.
- Prepare 1 1/2 teaspoons of baking soda.
- Take 1/2 teaspoon of fine salt.
- You need 1/4 teaspoon of ground cloves.
- Use 1/4 teaspoon of ground black pepper.
- Provide 1/8 teaspoon of cayenne pepper.
- Take 12 tablespoons of unsalted butter, softened.
- Prepare 2/3 cup of white sugar.
- You need 1/3 cup of finely minced candied ginger.
- Use 1/4 cup of molasses.
- You need 1/2 teaspoon of vanilla extract.
- Use 1 of large egg, beaten.
- Prepare 1/2 of 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!.
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