Basic Gingersnap Cookies
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 ground black pepper ⓘ
- 1 cup unsalted butter, softened
- 1 cup packed brown sugar ⓘ
- 2 eggs ⓘ
- 1 cup unsulfured molasses ⓘ
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 butter and sugar until smooth. 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 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.
- 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.
Nutrition & Diet Analysis (per serving)
758
kcal
38% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).