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Before you jump to Gingersnap Cookies recipe, you may want to read this short interesting healthy tips about The Simple Ways to Be Healthy.
We all know that, in order to really be healthy, nutritious and balanced diets are important as are good amounts of exercise. Unfortunately, we do not always have the time or the power that this type of lifestyle demands. At the conclusion of the day, almost everyone want to go home, not to the gym. People crave salty and sweet, not veggies (unless they are vegetarians). You should be glad to learn that getting healthy doesn’t always have to be super difficult. If you are diligent you’ll get all of the activity and healthy food you need. Here are some basic ways to get healthful.
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We hope you got benefit from reading it, now let’s go back to gingersnap cookies recipe. To make gingersnap cookies you only need 15 ingredients and 8 steps. Here is how you cook it.
The ingredients needed to make Gingersnap Cookies:
- Take 2 cups and 2 tablespoons all-purpose flour
- Get 2 teaspoons ground ginger
- You need 1 1/2 teaspoons ground cinnamon
- You need 1 1/2 teaspoons baking soda
- Provide 1/2 teaspoon fine salt
- You need 1/4 teaspoon ground cloves
- Use 1/4 teaspoon ground black pepper
- Use 1/8 teaspoon cayenne pepper
- You need 12 tablespoons unsalted butter, softened
- Take 2/3 cup white sugar
- Provide 1/3 cup finely minced candied ginger
- Use 1/4 cup molasses
- Get 1/2 teaspoon vanilla extract
- Provide 1 large egg, beaten
- Provide 1/2 white sugar, or as needed for rolling cookies
Steps 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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