Basic Gingersnap Cookies Recipe
- 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
step 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.
step 2: Preheat oven to 350 degrees F (175 degrees C).
step 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.
step 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.