Introduction: Homemade Gingersnaps
Looking for something to bring to that holiday cookie exchange? Been having cravings for something sweet and spicy lately? These are the cookies for you! They are soft and chewy with crispy edges and just the right amount of gingery kick. Is your mouth watering yet? The dough is fairly easy to whip up in about thirty minutes and makes about 4 dozen cookies (5 if they're small). So what are you waiting for? Grab an apron and lets get baking!
Teachers! Did you use this instructable in your classroom?
Add a Teacher Note to share how you incorporated it into your lesson.
Step 1: Ingredients
You will need:
- 4 ¼ c flour
- 1 TBS b. soda
- ½ tsp salt
- 2 tsp ginger
- 1 tsp cinnamon
- ½ tsp cloves
- ½ tsp cardamom
- ½ tsp black pepper
- ½ c butter, softened
- 2 eggs
- ½ c molasses
- 1 TBS balsamic vinegar
- 1 tsp vanilla 2-4
- TBS fresh grated ginger
Step 2: Dry Ingredients
Preheat your oven to 375 degrees Fahrenheit. In a medium-sized bowl, mix together the flour, baking soda, salt, ginger, cinnamon, cloves, cardamom, and black pepper. Set aside.
Step 3: Cream Butter and Sugar
Next, cream together the butter and sugar in a large bowl with a beater or Kitchen Aid.
Step 4: Add Eggs
Add in the two eggs and beat again.
Step 5: Beat in the Rest of the Wet Ingredients
Now add the molasses, balsamic vinegar, vanilla, and fresh grated ginger. Thoroughly combine.
Step 6: Add Dry to Wet
Add the dry ingredients to the wet mixture a little at a time to avoid spillage and mix. If desired add chopped candied ginger for triple-gingery goodness ;).
Step 7: Bake
Roll into 1.5 inch balls and coat in sugar. Place on a parchment-lined cookie sheet and flatten slightly with the bottom of a measuring cup. Bake in preheated oven for 10-12 minutes until the edges are dry. Enjoy these tasty treats warm with a cold glass of milk or a hot cup of coffee. Thanks for reading! If you liked this recipe, give it a try and vote for me in the 2016 Baking Contest.