Basic Gingersnap Cookies

Ingredients

• Servings: 6
• 6 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1 1/2 teaspoons salt
• 4 teaspoons ground ginger
• 4 teaspoons ground cinnamon
• 1 1/2 teaspoons ground cloves
• 1 teaspoon ground black pepper
• 1 cup unsalted butter, softened
• 1 cup packed brown sugar
• 2 eggs
• 1 cup unsulfured molasses

Recipe

Preparation Time: 15 mins Cook Time: 8 mins Ready Time: 1 hr 53 mins


• 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.
• preheat oven to 350 degrees f (175 degrees c).
• 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.
• 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.