Basic Gingersnap Cookies

Basic Gingersnap Cookies

9 Reviews 4 Pics
  • Prep

    15 m
  • Cook

    8 m
  • Ready In

    23 m
KKARENG4
Recipe by  KKARENG4

“Great cookie recipe. The pepper gives it the snap!”

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Ingredients

Adjust Servings

Original recipe yields 6 dozen cookies

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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 light and fluffy. 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). 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.
  3. 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 (9)

Rate This Recipe
SMCCLAMMA
20

SMCCLAMMA

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

Sue A.
10

Sue A.

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

rose

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.

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Nutrition

Amount Per Serving (72 total)

  • Calories
  • 88 cal
  • 4%
  • Fat
  • 2.8 g
  • 4%
  • Carbs
  • 14.6 g
  • 5%
  • Protein
  • 1.3 g
  • 3%
  • Cholesterol
  • 13 mg
  • 4%
  • Sodium
  • 74 mg
  • 3%

Based on a 2,000 calorie diet

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