Gingersnap Cookies
Ingredients: candied ginger, all-purpose flour, baking soda, salt, ground ginger · 37 min cook time · 160kcal · ₩7,220
Ingredients
0.33cup candied ginger, 2cup all-purpose flour, 2tsp baking soda, 0.5tsp salt, 2tsp ground ginger, 2tsp cinnamon, 0.5tsp clove, 0.25tsp black pepper, 0.25tsp cayenne pepper, 1.5cup butter, 1cup white sugar, 0.33cup molasses, 1tsp vanilla extract, 1ea egg
Instructions
1. Finely chop candied ginger.
2. In a bowl, combine flour, baking soda, salt, ground ginger, cinnamon, clove, black pepper, and cayenne pepper. Whisk well.
3. In another bowl, cream together butter and white sugar using a spatula.
4. Add minced candied ginger, molasses, vanilla extract, and egg. Whisk until emulsified.
5. Add dry ingredients into the wet mixture and stir with a spatula until dough forms.
6. Cover and chill dough in the fridge for about 1 hour until firm.
7. Scoop dough balls, roll in white sugar, place on a baking sheet, flatten slightly, and sprinkle with more sugar.
8. Bake at 350 degrees F for 10 to 15 minutes depending on desired crispness.
9. Cool on the pan before transferring to a rack.
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