Recipe: Juicy Gingersnap Cookies

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Before you jump to Gingersnap Cookies recipe, you may want to read this short interesting healthy tips about Energy Raising Snacks.

Eating healthy foods makes all the difference in the way you feel. We tend to feel way less gross whenever we increase our consumption of healthy foods and decrease our consumption of junk foods. A little bit of pizza will not have you feeling as healthy as eating a fresh green salad. This is usually a problem, nevertheless, when it comes to eating between meals. You can spend numerous hours at the grocery store searching for the perfect snack foods to allow you to feel healthy. There's nothing like one of these simple healthy foods when you need an energy-boosting snack food.

Whole grain meals are an excellent choice for a fast balanced snack. A slice of whole wheat toast, as an example is a great snack in the morning. Eating on the run can be more healthy with whole grain chips and crackers. Choosing whole grain foods is always better than eating the processed grains we commonly find in our grocery stores.

A large assortment of instant health snacks is easily accessible. When you make the determination to be healthy, it's simple to find just what you need to be successful at it.

We hope you got benefit from reading it, now let's go back to gingersnap cookies recipe. To make gingersnap cookies you only need 15 ingredients and 8 steps. Here is how you do it.

The ingredients needed to cook Gingersnap Cookies:

1. Get of and 2 tablespoons all-purpose flour.
2. Get of ground ginger.
3. Get of ground cinnamon.
4. Get of baking soda.
5. Get of fine salt.
6. Take of ground cloves.
7. Take of ground black pepper.
8. Take of cayenne pepper.
9. Get of unsalted butter, softened.
10. Use of white sugar.
11. Use of finely minced candied ginger.
12. Take of molasses.
13. Use of vanilla extract.
14. Get of large egg, beaten.
15. Use of white sugar, or as needed for rolling cookies.

Steps to make Gingersnap Cookies:

1. Whisk flour, ground ginger, cinnamon, baking soda, salt, cloves, black pepper, and cayenne pepper together in a large mixing bowl.
2. 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..
3. 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.
4. 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..
5. Form dough into 1 1/2 teaspoon balls, then roll in the sugar before placing on the lined baking sheet..
6. 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..
7. 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).
8. 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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