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Before you jump to Gingersnap Cookies recipe, you may want to read this short interesting healthy tips about Make Healthy Eating A Part of Your Daily Life.
Choosing to eat healthily has great benefits and is becoming a more popular way of life. The overall economy is impacted by the number of individuals who are suffering from diseases such as high blood pressure, which is directly associated with poor eating habits. There are more and more efforts to try to get people to follow a healthier way of living and all the same it is also easier than ever to rely on fast, convenient food that is very bad for our health. Most likely, a lot of people believe that it takes a great deal of work to eat healthily and that they will have to drastically change their way of life. Contrary to that information, people can modify their eating habits for the better by making several simple changes.
These better food options can be applied to other foods such as your cooking oils. Olive oil, for instance, contain monounsaturated fats which are basically good fats that fight the effects of bad cholesterol. It is also a great source of Vitamin E which has a lot of benefits and is also good for your skin. While you may already consume a lot of fruits and leafy greens, you might want to consider how fresh they are. If at all possible, try to buy organic produce that has not been sprayed with toxic chemical substances. If you can locate a good local supplier of fresh fruit and vegetables, you can also consume foods that have not lost their nutrients due to storage or not being harvested at the right time.
Thus, it should be somewhat obvious that it’s easy to add healthy eating to your life.
We hope you got insight from reading it, now let’s go back to gingersnap cookies recipe. You can have gingersnap cookies using 15 ingredients and 8 steps. Here is how you achieve that.
The ingredients needed to cook Gingersnap Cookies:
- Provide 2 cups and 2 tablespoons all-purpose flour
- Prepare 2 teaspoons ground ginger
- You need 1 1/2 teaspoons ground cinnamon
- Use 1 1/2 teaspoons baking soda
- Provide 1/2 teaspoon fine salt
- You need 1/4 teaspoon ground cloves
- Take 1/4 teaspoon ground black pepper
- You need 1/8 teaspoon cayenne pepper
- You need 12 tablespoons unsalted butter, softened
- Provide 2/3 cup white sugar
- Get 1/3 cup finely minced candied ginger
- Get 1/4 cup molasses
- Use 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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