Gingersnap Cookies

Gingersnap Cookies

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Directions

Follow these simple steps to make your Gingersnap Cookies:

  1. Preheat the Oven: Preheat your oven to 350°F (175°C). Line your baking sheets with parchment paper or silicone baking mats.
  2. Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking soda, baking powder, salt, ground ginger, cinnamon, cloves, and nutmeg. Set aside.
  3. Cream Butter and Sugar: In a large mixing bowl, beat the softened butter and granulated sugar together until light and fluffy, about 2-3 minutes. Add the molasses, egg, and vanilla extract, and beat until well combined.
  4. Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the wet mixture, mixing until just combined. Be careful not to overmix.
  5. Form the Cookies: Scoop out tablespoon-sized portions of dough and roll them into balls. Roll each ball in granulated sugar to coat, then place them on the prepared baking sheets about 2 inches apart.
  6. Bake: Bake in the preheated oven for 10-12 minutes, or until the edges are set and the centers are still slightly soft. Allow the cookies to cool on the baking sheets for a few minutes before transferring them to cooling racks to cool completely.

Tips and Shortcuts

  • Uniform Cookies: Use a cookie scoop to ensure uniform-sized cookies that bake evenly.
  • Extra Crispy: For a crispier texture, bake the cookies for an additional 1-2 minutes.
  • Storage: Store the cookies in an airtight container to keep them fresh and chewy.

Recipe Swaps and Variations

  • Spicy Kick: Add a pinch of cayenne pepper for a subtle spicy kick.
  • Chewy Option: For chewier cookies, replace half of the granulated sugar with brown sugar.
  • Gluten-Free: Use a gluten-free all-purpose flour blend to make these cookies gluten-free.

How to Store Leftovers

Leftover Gingersnap Cookies can be stored in an airtight container at room temperature for up to 1 week. You can also freeze the dough balls for up to 3 months. When ready to bake, simply thaw the dough balls in the refrigerator overnight and bake as directed.

Food and Drink Pairings

These cookies pair wonderfully with a warm cup of tea, coffee, or hot chocolate. For a festive treat, serve them alongside a glass of eggnog or a scoop of vanilla ice cream.

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