Traditionally very crispy, gingersnap cookies get their name from the snapping sound they make when eaten. Derived from gingerbread, these cookies have been being enjoyed since colonial times, when European settlers brought the necessary ingredients such as preserved powdered ginger with them to America. Gingersnaps are often baked during the holidays, but the spicy ginger and rich molasses flavor goes well served with coffee or tea any time of the year.
Recipe Servings: 72
Prep Time
15 minutes
+ 12 hours resting
+ 12 hours resting
Cook Time
10 minutes
Total Time
12 hours 25 minutes
Vegetarian
Vegan
Gluten Free
Dairy Free
Kosher
Halal
Ingredients
- 1 cup (2 sticks) unsalted butter
- 1¼ cup sugar
- ½ tsp vanilla extract
- 2 small eggs or 1½ large eggs
- ⅓ cup molasses
- 3 cups all-purpose flour
- 2½ tsp baking soda
- ½ tsp salt
- 2½ tsp ground cinnamon
- 2½ tsp ground ginger
- ⅛ tsp finely ground black pepper
- 2 Tbsp sugar
Directions
- Beat the butter until it is soft. Add the sugar and beat until light and fluffy.
- Add the vanilla and eggs, beating until fluffy.
- Add the molasses, beating until well combined.
- Whisk together the flour, baking soda, salt, cinnamon, ground ginger, and black pepper in a bowl.
- Add the dry ingredients to the wet ingredients ⅓ at a time. Mix only until the dry ingredients become incorporated.
- Line a 9 x 5-inch loaf pan with plastic wrap letting some hang over the sides. Press the dough into the bottom of the pan, packing it tightly while trying to make the top as level as possible. Cover the dough with the plastic wrap hanging over and chill it in the freezer until very firm, preferably overnight.
- Preheat the oven to 350°F and line baking sheets with parchment.
- Remove the dough from the pan and unwrap it. Thinly slice the dough no more than an ⅛-inch thick.
- Place the slices on the prepared baking sheets spaced at least an inch apart.
- Bake the cookies for 7–12 minutes or until the edges turn dark brown.
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