Best Easy Homemade Gingersnaps

Cookies

By An Edible Mosaic Click For Full Recipe

[{"selector":"#anim-8423c726-925e-49a5-98fb-4e2485fc7ec4","keyframes":{"opacity":[0,1]},"delay":200,"duration":1600,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] [{"selector":"#anim-94f5e470-9ee5-49cf-85dc-e57846d13ec1","keyframes":{"transform":["translate3d(-130.76924%, 0px, 0)","translate3d(0px, 0px, 0)"]},"delay":200,"duration":1600,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] Prep Time: 20 min 4 TB butter 6 TB light brown sugar 1 TB each molasses & milk 1 large egg yolk 1/2 tsp vanilla 1 cup all-purpose flour 1/4 tsp baking soda 1/4 tsp salt Ginger, cinnamon, nutmeg, cloves & black pepper 1/2 cup sugar Cook Time: 20 min Ingredients White Scribbled Underline

If the dough is difficult to scoop, cover it with plastic wrap and refrigerate 15 minutes before scooping. (Don’t add more flour!)

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Step 1

[{"selector":"#anim-807de5ed-6388-44ff-8e79-9f2062d1b3af","keyframes":[{"transform":"scale(1)","offset":0},{"transform":"scale(1.05)","offset":0.33},{"transform":"scale(0.995)","offset":0.66},{"transform":"scale(1)","offset":1}],"delay":400,"duration":1600,"easing":"ease-in-out","fill":"both","iterations":1}] [{"selector":"#anim-816e397c-0739-4abb-a183-f0f0e28c8aa2","keyframes":{"opacity":[0,1]},"delay":200,"duration":800,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] [{"selector":"#anim-8975481b-1d8e-49da-9b63-5d67765f6c1f","keyframes":{"transform":["translate3d(-157.14288%, 0px, 0)","translate3d(0px, 0px, 0)"]},"delay":200,"duration":800,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] Melt the butter and let it cool a bit. Whisk together the melted butter and other liquid ingredients. Scribbled Underline Click For Full Recipe

Step 2

[{"selector":"#anim-cee76a2b-5f73-421d-bffc-c0763324a5a7","keyframes":[{"transform":"scale(1)","offset":0},{"transform":"scale(1.05)","offset":0.33},{"transform":"scale(0.995)","offset":0.66},{"transform":"scale(1)","offset":1}],"delay":400,"duration":1600,"easing":"ease-in-out","fill":"both","iterations":1}] [{"selector":"#anim-62089dce-ab72-4ac5-9734-e9fc18aeaf96","keyframes":{"opacity":[0,1]},"delay":200,"duration":800,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] [{"selector":"#anim-1d51328a-6faa-404f-bc22-8225920aef65","keyframes":{"transform":["translate3d(-157.14288%, 0px, 0)","translate3d(0px, 0px, 0)"]},"delay":200,"duration":800,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] Stir in the flour and other dry ingredients. If the dough is difficult to scoop because it’s seems wet, cover it with plastic wrap and refrigerate 15 minutes before scooping. (Don’t be tempted to add more flour!) Scribbled Underline Click For Full Recipe

Step 3

[{"selector":"#anim-7c315a0c-3415-4648-b3fe-57039d1da90e","keyframes":[{"transform":"scale(1)","offset":0},{"transform":"scale(1.05)","offset":0.33},{"transform":"scale(0.995)","offset":0.66},{"transform":"scale(1)","offset":1}],"delay":400,"duration":1600,"easing":"ease-in-out","fill":"both","iterations":1}] [{"selector":"#anim-051cc4c2-bfda-47ed-810c-aab8a7188d24","keyframes":{"opacity":[0,1]},"delay":200,"duration":800,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] [{"selector":"#anim-81b040f0-f3a5-4b50-a641-db86fc072bc0","keyframes":{"transform":["translate3d(-157.14288%, 0px, 0)","translate3d(0px, 0px, 0)"]},"delay":200,"duration":800,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] Scoop the dough into 1 1/2-teaspoon sized balls. Roll each ball in sugar. Arrange the cookie balls on a baking tray, leaving about 1 1/2 inches between each. Scribbled Underline Click For Full Recipe

Step 4

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Rich ginger spice flavor & crunchy enough to "snap" when they break!

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