Homemade Gingersnap Cookies are simple to whip up and the dough is freezer friendly.
Course: Baking, cookies
Keyword: brownie cookies, gingersnap
2cupsall purpose flour
1 1/2teaspoonsbaking soda
11tablespoonsunsalted butterat room temperature
1large eggat room temperature
In a small bowl, whisk together the dry ingredients.
In the bowl of an electric mixer, beat the butter untill soft. Add the sugar and continue beating until smooth and creamy. Stop the mixer occassionally to scrape down the sides of the bowl. Stir in the vanilla, molasses and egg, combine thoroughly. Mix in the dry ingredients gradually until the dough is smooth.
Turn the dough out onto a lightly floured surface and divide in half. Roll each half until it’s about 2 inches around, like a log. Wrap each log in plastic wrap and then roll them lightly to smooth them out. Refrigerate or freeze until firm.
Preheat the oven to 350 degrees and line two baking sheets with parchment.
Slice the dough into 1/4 inch rounds with a serrated knift being careful to keep their shape. Place the rounds on the baking sheet and sprinkle with granulated or course sugar, if desired.
Bake for 10-13 minutes, rotating the pans halfway through the baking time. Let the cookies cool in the pan for about 2 minutes and then transfer to a wire cooling rack.
Dough can be refrigertaed for up to five days or frozen for up to three months. Baked cookies can be stored in an air-tight container for a
You can also bake these ginger snaps as a drop cookie. I roll the dough into 1 tablespoon balls and bake. This method baked up a flatter, rounder cookie with crisp edges.