Basic Gingersnap Cookies
| Rate this recipe! |
Recipe Submitted by:Daniel
| Servings |
| 36cookies |
| Servings |
| 36cookies |
Number of Servings: cookies
Measurement Units:
| Number of Servings: cookies | Measurement Units: |
Ingredients
- 6 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1 1/2 teaspoons Salt
- 4 teaspoons ground ginger
- 4 teaspoons ground cinnamon
- 1 1/2 teaspoons ground cloves
- 1 teaspoon Pepper
- 1 cup unsalted butter, softened
- 1 cup brown sugar
- 2 eggs
- 1 cup molasses unsulfured
| Ingredients
|
Instructions
- 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 butterand 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
- Preheat oven to 350 degrees F (175 degrees C). On a lightly flouredsurface, roll the dough out to 1/8 inch in thickness. Cut into desiredshapes with cookie cutters. Place cookies 1 1/2 inches apart onto cookie sheets
- 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
