Gingersnap Cookies Recipe
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Ginger snaps are just about my favorite cookie in the world, next to oatmeal raisin. So imagine my delight in finding this recipe from a woman who got it while interviewing for at job at Chez Panisse. They are thin and crispy, and truly addictive. By the way, in place of parchment I've started to use silicone baking sheets for cookie making; nothing sticks to these mats and clean-up is a breeze.
Gingersnap Cookies Recipe
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Ingredients
8 oz unsalted butter
1 1/4 cup + 2 Tbsp. granulated sugar
1/2 teaspoon vanilla extract
2 small eggs or 1 1/2 large eggs
1/3 cup molasses
3 cups all-purpose flour
2 1/2 tsp. baking soda
1/2 tsp. salt
2 1/2 tsp. cinnamon
2 1/2 tsp. ground ginger
1/8 tsp. ground black pepper
Method
1 Cream butter until soft; add sugar, and beat until light and fluffy. Add vanilla and eggs, and beat until fluffy. Add molasses and beat until well-mixed.
2 Sift the dry ingredients; add to the mixture, 1/3 at a time. Mix only until the dry ingredients become incorporated.
3 Line a 9" x 5" loaf pan with plastic wrap, so that some hangs over the outsides. Press the dough into the bottom of the pan. Pack it tightly, and try to make the top as level as possible. Cover the dough with the plastic overhangs. Freeze until very firm, preferably overnight.
4 Unwrap and remove dough from the pan. Slice brick into thin slices, no more than 1/8". Place on a parchment-lined sheetpan (space at least an inch apart) and bake at 350 degrees until the edges turn dark brown, about 12 minutes.
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I'm going to try these tomorrow. Well, I'll make the dough tomorrow and serve them Friday night.