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Basic Gingersnap Cookies

Basic Gingersnap Cookies

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KKARENG4

Great cookie recipe. The pepper gives it the snap!

Ingredients {{adjustedServings}} servings

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Original recipe yields 36 servings

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Nutrition

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  • Calories:
  • 176 kcal
  • 9%
  • Fat:
  • 5.6 g
  • 9%
  • Carbs:
  • 29.2g
  • 9%
  • Protein:
  • 2.6 g
  • 5%
  • Cholesterol:
  • 25 mg
  • 8%
  • Sodium:
  • 147 mg
  • 6%

Based on a 2,000 calorie diet

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.
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Reviews

SMCCLAMMA
20
12/16/2003

Great recipe! Easy to make and work with. Children of my girl scout troop and husband love it.

Sue A.
10
12/14/2009

Truly easy. I roll the dough out in powdered sugar. Once I ran short of molasses and made it up with honey, it worked fine! A simple glaze of powdered sugar, corn syrup, water and vanilla makes a good icing for these and dries shiny and hard. Lemon extract would be good too.

rose
10
8/8/2006

easy to make and taste good (one important ingredient is cinnamon powder...it enriches the aroma of the cookies) I think it is a bit too sweet, suggest to reduce the amount of sugar.