Gingersnap Cookies

Due to an unfortunate accident with the frozen cookie dough, we didn’t get to taste these cookies.  Dr. Marcy assured us this is an excellent recipe so I’m posting it anyway!  Just be sure to pack the dough into a METAL loaf pan (not a glass one) and DON’T set the pan in the door of the freezer.

Gingersnap Cookies

8 oz. unsalted butter, softened
1-1/4 cup plus 2 Tbsp sugar
1/2 tsp vanilla extract
1-1/2 large eggs or 2 small eggs
1/3 cup molasses
3 cups all purpose flour
2-1/2 tsp baking soda
1/2 tsp salt
2-1/2 tsp cinnamon
2-1/2 tsp ground ginger
1/8 tsp ground black pepper

1.  Cream butter until soft.  Add sugar and beat until light and fluffy.  Add vanilla and eggs, and beat until well incorporated and smooth.  Add molasses and beat until well mixed.

2.  Sift dry ingredients; add to the molasses mixture, 1/3 at a time.  Mix only until the dry ingredients are incorporated. 

3.  Line a 9″ x 5″ METAL loaf pan with plastic wrap so that it hangs out over the pan.  Press the dough into the bottom of the pan.  Pack it tightly and try to make the top as level as possible.  Cover the dough with plastic wrap and freeze overnight.

4.  Unwrap and remove dough from the pan.  Slice the brick into thin slices, no more than 1/8″ thick.  Place on a parchment lined sheetpan at least 1″ apart.  Bake at 350°F until the edges turn dark brown, about 12 minutes.

For softer cookies, bake a bit less.  For crunchier cookies, bake a bit longer.

You don’t have to make the whole brick at once– just freeze the remaining dough and slice when you’re ready to bake!


I want to hear from you! What do you think?

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s