Gingersnaps

Name: Gingersnaps
Ingredients: 1 cup butter, at room temperature; 1 cup packed brown sugar; 1/2 cup unsulphured molasses; 1 large egg; 3 1/2 cups flour; 1 teaspoon baking soda; 1/2 teaspoon salt; 2 teaspoons ground ginger; 1 teaspoon cinnamon; 1/2 teaspoon ground cloves; 1/2 teaspoon ground nutmeg; 1/2 teaspoon freshly ground black pepper

12 ingredients

7 steps

Ingredients

1 cup butter, at room temperature
1 cup packed brown sugar
1/2 cup unsulphured molasses
1 large egg
3 1/2 cups flour
1 teaspoon baking soda
1/2 teaspoon salt
2 teaspoons ground ginger
1 teaspoon cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon ground nutmeg
1/2 teaspoon freshly ground black pepper

Directions

1

Beat butter and brown sugar together in a bowl with a mixer on medium speed. Mix in molasses, then egg, until blended, scraping bowl as needed.
2

In a small bowl, combine flour, baking soda, salt, and spices; add to butter mixture on low speed, mixing until combined.
3

Divide dough in half, shape each into a disk, wrap in plastic wrap, and chill until firm, about 3 hours.
4

Preheat oven to 350°. Unwrap dough. On a generously floured surface, roll out each disk until 1/8 in. thick. Using round 2 1/2- to 3-in. cookie cutters, cut out dough and arrange circles about 1 in. apart on parchment-lined baking sheets (use a small spatula to transfer). Reroll scraps as needed.
5

Bake cookies until dry-looking and just starting to brown on edges, about 8 minutes. Set pans on racks and let cookies cool on pans.
6

Make ahead: Chill dough (step 3) up to 1 week. Store baked cookies airtight up to 3 days.
7

Note: Nutritional analysis is per cookie.