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Before you jump to Gingersnap Cookies recipe, you may want to read this short interesting healthy tips about Wholesome Power Treats.
We all know that eating healthy snacks can help us feel better within our bodies. Increasing our daily allowance of well balanced meals while reducing the intake of unhealthy ones plays a part in a more wholesome feeling. A bit of pizza does not make you feel as healthy as ingesting a fresh green salad. This is usually a problem, nevertheless, with regards to eating between snacks. You can spend several hours at the supermarket searching for the right snack foods to help you feel healthy. There’s nothing like one of these healthy foods when you really need an energy-boosting snack food.
Healthy foods made from whole grains are fantastic for a easy snack. A slice of whole wheat toast, for instance is a great snack in the morning hours. Chips and crackers created from whole grains can be great for quick snacks to eat on the go. Whole grains are always better than processed grains present in white bread.
A large variety of instant health snacks is easily obtainable. Being healthier doesnt have to be a battle-if you let it, it can be quite simple.
We hope you got benefit from reading it, now let’s go back to gingersnap cookies recipe. To cook gingersnap cookies you only need 15 ingredients and 8 steps. Here is how you achieve that.
The ingredients needed to cook Gingersnap Cookies:
- Take 2 cups and 2 tablespoons all-purpose flour
- Use 2 teaspoons ground ginger
- You need 1 1/2 teaspoons ground cinnamon
- Take 1 1/2 teaspoons baking soda
- Provide 1/2 teaspoon fine salt
- Get 1/4 teaspoon ground cloves
- Use 1/4 teaspoon ground black pepper
- Provide 1/8 teaspoon cayenne pepper
- Prepare 12 tablespoons unsalted butter, softened
- Get 2/3 cup white sugar
- Take 1/3 cup finely minced candied ginger
- Prepare 1/4 cup molasses
- You need 1/2 teaspoon vanilla extract
- You need 1 large egg, beaten
- Take 1/2 white sugar, or as needed for rolling cookies
Steps to make Gingersnap Cookies:
- Whisk flour, ground ginger, cinnamon, baking soda, salt, cloves, black pepper, and cayenne pepper together in a large mixing bowl
- Cream the butter and 2/3 cup sugar together in a separate bowl until smooth, for about 2 minutes. Add the candied ginger, molasses, vanilla, and egg. Whisk until well blended.
- Add dry ingredients to butter/sugar mixture and mix just until the flour disappears. Cover dough in plastic wrap and refrigerate until chilled, about 1 hour
- Preheat oven to 350F (175C) and line a baking sheet with parchment paper. Pour 1/2 cup sugar in a small shallow dish for rolling cookies.
- Form dough into 1 1/2 teaspoon balls, then roll in the sugar before placing on the lined baking sheet.
- Flatten the cookies to about 1/4 inch thick. (I like to cover the cookie with a small piece of parchment or plastic wrap and then flatten with the bottom of a 1/4 cup measuring cup. The plastic or paper helps keep the cookie from sticking to whatever you use to flatten it). I have also tried rolling out the dough 1/4 inch thick to cut out gingersnap people with a cookie cutter. Dough will soften up if you do this, so rechill as needed.
- Sprinkle cookies with a pinch of sugar before baking in preheated oven for 10-15 minutes. (Less time for a chewier cookie, more time for a snappier cookie)
- Once cookies are cooled, you can decorate with icing if desired, but they really don't need anything and are delicious on their own!
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