This ginger snaps recipe will render you crisp and tremendously flavorful cookies. These are a great gift from your kitchen for the Holidays. They are also very easy to make.
It is important that you always use unsalted, softened butter when baking cookies. This will allow the butter to cream nicely with the sugar. If it is too cold and hardened you will end up with butter lumps. You really do not want to use salted butter for cookies either. The salt in the butter will ruin the final result.
When buying spices for special occasions try and get the smallest amount you can find. Spices will lose their strength and potency as they age. These cookies will be at their best if your spices are fresher.
The black pepper in this recipe will enhance all the other spices — the ginger, cinnamon and nutmeg — and make them more intense. Don’t worry about your cookies tasting like pepper. They won’t.
Here is what you need for this delicious ginger snaps recipe:
1 2/3 cup flour
1 ½ tsp. ground ginger
1 tsp. ground cinnamon
1 tsp. nutmeg
¼ tsp. salt
½ tsp. baking soda
¼ tsp. black pepper
½ cup unsalted butter – softened
¾ cup dark brown sugar
1 egg yolk
3 TBS molasses
Mix all dry ingredients in a bowl and set aside.
In another bowl, cream the butter and brown sugar. Add the egg and the molasses. Mix well.
Add the dry ingredients and mix until incorporated. Do not over-mix as your cookies will be tough. Dump the dough onto a well-floured board and knead it into two balls of dough.
Form two logs with the balls. Wrap them tightly in plastic and refrigerate over-night.
Preheat oven to 350 degrees.
Remove the dough from the fridge. Unwrap and cut ¼ inch thick cookies. Place the cookies on a lined baking sheet – 2 inches apart from each other. Place sheet into oven and bake for 8 to 10 minutes – until starting to brown.
Allow cookies to cool on baking sheet for a few minutes. Carefully remove them onto a wire cooling rack. When they are completely cooled down, store them in an airtight container for up to a week. Enjoy!