CookPal AI
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Basic Gingersnap Cookies

Cost $10, save $15

Source: Recommended by CookPal

  • 52 Min
  • 36 Servings
  • $10

INGREDIENTS

  • Dry Ingredients

    • 6 cups all-purpose flour
    • 1 teaspoon baking soda
    • Ā½ teaspoon baking powder
    • 1 Ā½ teaspoons salt
    • 4 teaspoons ground ginger
    • 4 teaspoons ground cinnamon
    • 1 Ā½ teaspoons ground cloves
    • 1 teaspoon ground black pepper

  • Wet Ingredients

    • šŸ§ˆ 1 cup unsalted butter, softened
    • 1 cup packed brown sugar
    • šŸ„š 2 eggs
    • 1 cup unsulfured molasses

STEPS

1

Sift together the flour, baking soda, baking powder, salt, ginger, cinnamon, cloves, and black pepper; set aside.

2

In a large bowl or stand mixer with the paddle attachment, cream together the butter and sugar until smooth.

3

Beat in the eggs one at a time, then stir in the molasses.

4

Gradually mix in the sifted ingredients to form the dough.

5

Divide the dough into thirds and wrap in plastic wrap. Refrigerate for at least one hour.

6

Preheat oven to 350Ā°F (175Ā°C).

7

On a lightly floured surface, roll the dough out to 1/8 inch in thickness. Cut into desired shapes with cookie cutters.

8

Place cookies 1 1/2 inches apart onto cookie sheets.

9

Bake for 8 to 10 minutes in the preheated oven, until cookies are crisp but not dark.

10

Remove from oven and transfer to wire racks to cool completely.

11

Decorate as desired after cooling (optional).

NUTRIENTS

Per 1 serving

šŸ”„

176

Calories

  • 3g
    Protein
  • 29g
    Carbs
  • 6g
    Fats

šŸ’” Tips

Refrigerating the dough makes it easier to roll out and cut.You can use different shaped cookie cutters to customize the cookies for holidays or events.Store in an airtight container to maintain crispness.

āš ļø Precautions

This recipe is for inspiration only. The specific use needs to beadjusted according to individual differences.