Using a stand mixer with a paddle attachment or a handheld electric mixer on medium speed in a mixing bowl, cream the butter, brown sugar, and granulated sugar until light and fluffy.Whisk together flour, baking soda, salt, ground ginger, ground cinnamon, ground cloves, and ground black pepper in a medium bowl.Cover baking sheets with parchment paper or silicone mats. It really helps to establish baking time. If you have time, do a test run with one or two cookies.Leave at least 2 1/2 inches between the cookies so they can spread and so the heat can flow around them.Do not load the dough onto hot or warm cookie sheets, as this will increase the spread.It promotes even baking and browning, reduces spreading, and eliminates sticking. For best results, use parchment paper or a silicone baking mat.Use a 1 1/2 tablespoon cookie scoop for equally proportioned cookies Roll the ginger snap dough into balls that are about 1 inch to get perfectly sized cookies.I have found that dried ground ginger, as opposed to fresh ginger, works best in these cookies. If you have a local spice shop, pay them a visit. For optimal taste, fresh spices are always the best.Refrigerate the ginger snap dough while you are not working with it and in between batches.Always preheat your oven and load the cookie tray on the middle rack in the center.Let the cookies cool for about 5 minutes before moving the gingersnaps to a wire rack to cool. Bake in a preheated oven for 10 -11 minutes. Place on parchment-covered baking sheets with at least 2 1/2 inches between each cookie. Then roll each cookie dough ball through the sugar. Using a 1 1/2 tablespoon cookie scoop for even proportions, roll the ginger snap dough into 1-inch balls using your hands. In a small bowl, whisk together the sugar and cinnamon. Cover and refrigerate the dough for 1 hour. Add the dry ingredients to the wet mixture mixing just until combined, scraping down the bowl and beaters when needed. Then reduce the speed to low and add the egg and molasses mixing just until combined. Whisk together flour, baking soda, salt, ground ginger, ground cinnamon, ground cloves, and ground black pepper in a medium bowl. Next, using a stand mixer with a paddle attachment or a handheld electric mixer on medium speed in a large bowl, cream the butter, brown sugar, and granulated sugar until light and fluffy. This will take several minutes. These ginger snap cookies are perfect for a holiday cookie exchange. They are super easy to make, and you can prepare the dough in less than 15 minutes. Gingersnaps are delightful little treats that are crispy on the outside with soft and chewy centers. These easy Ginger Cookies will quickly become one of your favorite holiday cookies. This is the time of year for all things sweet, especially cookies. I love to serve them at holiday parties and include them on Christmas cookie trays with snowball cookies and peppermint thumbprints.Ĭan you believe how fast this year has gone? Now we are deep in the hustle and bustle of the holiday season. Top off these tasty morsels by rolling the cookie dough balls in cinnamon sugar to add a bit more tasty goodness and texture. These scrumptious Gingersnap cookies are bursting with the flavors of ginger, cinnamon, cloves, and fresh cracked black pepper.
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