Gingersnap Cookies
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Category
Dessert
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Cusine
American
What do you need?
How to make?
Ingredients
8 oz unsalted butter
1 1/4 cup + 2 tablespoons granulated sugar
1/2 teaspoon vanilla extract
2 small eggs or 1 1/2 large eggs
1/3 cup molasses
3 cups all-purpose flour
2 1/2 teaspoon baking soda
1/2 teaspoon salt
2 1/2 teaspoons cinnamon
2 1/2 teaspoons ground ginger
1/8 teaspoon finely ground black pepper
Directions
Beat the butter until soft; add sugar, and beat until light and fluffy. Add vanilla and eggs, and beat until fluffy. Add molasses and beat until well-mixed.
Vigorously whisk together the dry ingredients in a bowl.
Add flour mixture to the butter/sugar/egg mixture, 1/3 at a time. Mix only until the dry ingredients become incorporated.
Line a 9" x 5" loaf pan with plastic wrap, so that some hangs over the outsides. Press the dough into the bottom of the pan. Pack it tightly, and try to make the top as level as possible. Cover the dough with the plastic overhangs. Freeze until very firm, preferably overnight.
Unwrap and remove dough from the pan. Slice brick into thin slices, no more than 1/8".
Working in batches, place thin slices on a parchment or a Silpat-lined sheet pan and bake at 350 degrees F until the edges turn dark brown, 7-12 minutes, depending on how thinly you have sliced the dough. Check the oven for doneness at 7 minutes.
