Thursday, January 22, 2009

Gingersnap Cookies

I know in the new year everyone is watching what they eat. My house is no different, but I don't think we should have to do without - but simply have treats in moderation. What I loved about Simply Recipes Gingersnap Cookies was that I could freeze the dough and easily slice off just what I wanted to bake. Don't even get me started on my levels of self control. With this freeze-for-later recipe the self control is built in. It takes 10 minutes for my oven to heat, and 15 minutes to bake.... as opposed to walking through the kitchen and devouring a handful of cookies that are sitting out on the counter. I slice the gingersnap cookies very thin so they are crispy and "light" or maybe they just give me the feeling that I'm indulging without overindulging. These are SO good with a glass of milk, truly addicting!

Without further adieu, here is what you need to gather for your own batch of self-controlled Gingersnap Cookies.

8 oz unsalted butter
1 1/4 cup + 2 Tbsp. granulated sugar
1/2 teaspoon vanilla extract
2 small eggs or 1 1/2 large 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

I first creamed the butter in my KitchenAid mixer until soft.

Then add the sugar and beat until light and fluffy.

I really enjoy this Mexican vanilla I purchased across the border.

Add the vanilla to the mixer.

Along with the eggs.

Continue to beat until fluffy.

Before adding the molasses, I first sprayed the measuring cup with Pam!

That way sticky liquids like molasses or honey will slip right out.

The smell of molasses reminds me of BBQ, I love it.

Okay, so add the molasses to the mixer and continue to beat until well-mixed.

Next, I sift the dry ingredients together in another bowl. Flour.

Baking soda.


Ground ginger.

Ground black pepper (yes, this ingredient surprised me too.)

Once the dry ingredients are sifted together, add this to your mixer in thirds. Mix only until the dry ingredients are incorporated.

All mixed!
Now, line a loaf pan with plastic wrap - leaving some overhang on the side.

Press the dough into the bottom of the pan.

Here all the dough is packed in tightly and leveled off on the top.

Cover the dough with the plastic overhangs and freeze until very firm. I left in the freezer overnight.

Yeah, it's the next day and I can't wait to try these crispy cookies!! Unmold the rock hard dough from the loaf pan. This was super easy because I used a silicone baking pan, I just love those!

Here is my Gingersnap brick.

Slice brick into thin slices.

Place on parchment-lined sheetpan. Space an inch apart because they do puff out a bit.

Bake at 350 degrees until the edges turn dark brown. My perfect number was 16 minutes...but this all depends on how thinly you have sliced the dough. You may only need to bake for 7-10 minutes.

I just love how thin and crispy these turned out and SO full of flavor!

Wrap up your unused brick of dough in plastic wrap.

Then I wrapped like a present (to myself) with brown parchment paper.

To remind me what the baking time and temperature is, I wrote it right on the package. As you can see in the picture, I made the dough in early December and I JUST finished slicing the last bit of the brick last night. I'm savoring the last cookie as I type this. Time for a new batch!


  1. Mmm, I'm going to have to try this soon! Being able to have some hot cookies in such a short time is an awesome thing when you have a kid in the house.

  2. Great idea! I love the portion control...I NEED this!!!


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