Hello everybody, hope you are having an incredible day today. Today, I gonna show you a way to make a special dish, Gingersnap Cookie It is one of my favorites recipe For mine, I am going to make it a little bit unique. This is gonna smell and look deliciou

The Ingredients need to make Gingersnap Cookies:

1. Prepare 2 cups of and 2 tablespoons all-purpose flour
2. Prepare 2 teaspoons of ground ginger
3. It’s 1 1/2 teaspoons of ground cinnamon
4. You need 1 1/2 teaspoons of baking soda
5. It’s 1/2 teaspoon of fine salt
6. You need 1/4 teaspoon of ground cloves
7. Prepare 1/4 teaspoon of ground black pepper
8. Prepare 1/8 teaspoon of cayenne pepper
9. Prepare 12 tablespoons of unsalted butter, softened
10. You need 2/3 cup of white sugar
11. Prepare 1/3 cup of finely minced candied ginger
12. It’s 1/4 cup of molasses
13. You need 1/2 teaspoon of vanilla extract
14. It’s 1 of large egg, beaten
15. It’s 1/2 of white sugar, or as needed for rolling cookies

Step to make Gingersnap Cookies:

1. Whisk flour, ground ginger, cinnamon, baking soda, salt, cloves, black pepper, and cayenne pepper together in a large mixing bowl
2. Cream the butter and 2/3 cup sugar together in a separate bowl until smooth, for about 2 minute Add the candied ginger, molasses, vanilla, and egg. Whisk until well blended.
3. Add dry ingredients to butter/sugar mixture and mix just until the flour disappear Cover dough in plastic wrap and refrigerate until chilled, about 1 hour
4. 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 cookie
5. Form dough into 1 1/2 teaspoon balls, then roll in the sugar before placing on the lined baking sheet.
6. 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.
7. Sprinkle cookies with a pinch of sugar before baking in preheated oven for 10-15 minute (Less time for a chewier cookie, more time for a snappier cookie)
8. Once cookies are cooled, you can decorate with icing if desired, but they really dont need anything and are delicious on their own!

So that’s going to wrap it up with this exceptional food Gingersnap Cookie Thanks so much for reading. I am sure that you will make this at home. There is gonna be interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, colleague and friend Thanks again for reading. Go on get cooking!