Basic Gingersnap Cookies

Updated on August 8, 2022

Additional Time:

1 hrs 30 mins

Total Time:

1 hrs 53 mins

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• 6 cups all-purpose flour

• 1 teaspoon baking soda

• ½ teaspoon baking powder

• 1 ½ teaspoons salt

• 4 teaspoons ground ginger

• 4 teaspoons ground cinnamon

• 1 ½ teaspoons ground cloves

• 1 teaspoon ground black pepper

• 1 cup unsalted butter, softened

• 1 cup packed brown sugar

• 2 eggs

• 1 cup unsulfured molasses

1. Sift together the flour, baking soda, baking powder, salt, ginger, cinnamon, cloves, and black pepper; set aside. In a large bowl, or stand mixer with the paddle attachment, cream together the butter and sugar until smooth. Beat in the eggs one at a time, then stir in the molasses. Gradually mix in the sifted ingredients. Divide the dough into thirds and wrap in plastic wrap. Refrigerate for at least one hour.

2. Preheat oven to 350 degrees F (175 degrees C).

3. On a lightly floured surface, roll the dough out to 1/8 inch in thickness. Cut into desired shapes with cookie cutters. Place cookies 1 1/2 inches apart onto cookie sheets.

4. Bake for 8 to 10 minutes in the preheated oven, until cookies are crisp but not dark. Remove to wire racks to cool completely. Decorate as desired.

I Made It

Nutrition Facts (per serving)

176Calories6g Fat29g Carbs3g Protein

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Nutrition FactsServings Per Recipe36Calories176% Daily Value *Total Fat6g7%Saturated Fat3g17%Cholesterol24mg8%Sodium147mg6%Total Carbohydrate29g11%Dietary Fiber1g3%Total Sugars11gProtein3gVitamin C0mg1%Calcium36mg3%Iron2mg9%Potassium175mg4%

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