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Gingersnaps




Source of Recipe


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List of Ingredients






- 8 oz (220g) salted butter
- 1 1/4 cup + 2 Tbsp (280g) sugar
- 1/2 tsp vanilla extract/paste
- 2 small eggs or 1 1/2 large eggs
- 1/3 C (114g) molasses
- 3 C (360g) all-purpose flour
- 2 1/2 tsp baking soda
- 2 1/2 tsp cinnamon
- 2 1/2 tsp ground ginger
- 1/8 tsp ground black pepper

(Yields about 70 cookies.)

Cream butter until soft. Add sugar, and beat until light and fluffy. Add vanilla and eggs, and beat again. Add molasses and beat until well incorporated.

Sift together the dry ingredients and add into the mixture. Mix until it all just comes together. Line a 9" x 5" (22 x 12 cm) loaf pan with plastic wrap, so that some hangs over the sides. 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.

Preheat the oven to 180°C (360°F) and line a cookie sheet with parchment paper.

Remove dough from the pan and unwrap from one side. Slice the "brick" into very thin slices, no more than 1/10" (2mm). Place the slices on the cookie sheet (give them a little room, they will expand) and bake for 12 to 15 minutes, until the edges turn brown to dark brown (depending on how cooked and crispy you like them). Turn out on a rack to cool completely.





Recipe