Gingersnap Cookies

I don't recall how long I have been making this recipe but I do know that, for some reason, I only make them during the Christmas Holiday. They are definitely good enough to be made at any time of year.

They are spicy (maybe that's why they are perfect for the holidays), buttery, crisp and easy to make.

In a medium mixing bowl stir together the flour, the spices and the baking soda and salt. Set that aside.

In the mixing bowl of a stand mixer (you can also easily use a hand mixer with this recipe) whip the softened butter until fluffy.
 

Now add your egg and the molasses and mix until completely incorporated.
 

Add the flour in additions and incorporate on low speed until just mixed.
 

Form into a 10 inch disk, wrap in plastic wrap and refrigerate until the dough is very firm or overnight. Most of the time I prepare the dough the day before baking.

With a 1 Tbsp. scoop form one-inch balls

 

 

and place on a parchment paper lined cookie sheet, 2 inches apart

Bake until brown and set

 

 Gingersnap Cookies
Makes approximately 5-1/2 dozen cookies

Ingredients:
2-1/4 cups all-purpose flour
2 tsps. ground ginger
1 tsp. ground cinnamon
1/2 tsp. ground allspice
1/4 tsp. freshly ground white pepper
2 tsp. baking soda
1/2 tsp. salt
2 sticks (1/2 pound) unsalted butter, softened
1/2 cup granulated sugar
1/2 cup light brown sugar
 1 large egg
1/3 cup unsulphured molasses

Method:
In a medium mixing bowl, stir together the flour, ginger, cinnamon, allspice, white pepper, baking soda and salt. Set aside.

In a large mixing bowl or the mixing bowl of a stand mixer, using a handheld mixer or the whisk attachment of the stand mixer, beat the butter until smooth.  Add the granulated and brown sugars and beat until light and fluffy.  Beat in the egg and molasses.  Add the dry ingredients in two additions, and beat on low speed until just blended.  Form the dough into a 10-inch disk, wrap in plastic wrap and refrigerate until very firm.

Preheat the oven to 350°F. Line several cookie sheets with parchment paper.  Roll tablespoons of the dough (or use a Tbsp. scoop) into 1-inch balls and arrange them about 2 inches apart on the cookie sheets.  Bake on the upper and middle racks of the oven for about 15 minutes, or until browned and set. Shift the pans halfway through the baking time.  Allow the cookies to cool completely on the baking sheets.

These cookies can be stored in an airtight container for up to 1 week or frozen for up to 1 month.