Who’s ready for tasty, tasty Gingersnap cookies?! Nothing says Fall like delicious Gingersnap cookies! This recipe ranks a touch higher on our difficulty scale, but still fun to make with the help of a grown up. Come on friends, grab your spatulas, it’s time to bake!
Oh! If you’re looking for something out-of-this world to dip your Gingersnaps in, check out our video on how to make our favorite Fall treat: Pumpkin Fluff! • Making Pumpkin Fluff -...
And, don’t forget to ask your grown up to take a picture and tag us on Facebook or Instagram at:
/ lollybeepridge
/ lollybeepridge
You can also use the hashtags: #lollybeepridge and #lollybeepridgebakes
And we’ll feature your picture in our stories!
Now, LET’S BAKE!
Here are the ingredients you’ll need to make these Gingersnap cookies.
Ingredients:
1 1/2 sticks unsalted butter (soften to room temperature)
3/4 cup granulated sugar - for the dough (½ cup granulated sugar, set aside - to roll the cookie balls in before baking)
1/4 cup light brown sugar
1/3 cup unsulphured molasses
1 large egg
1/2 tsp fine salt
2 tsp baking soda
1 1/2 tsp ground ginger
1 tsp ground cinnamon
1/4 tsp ground cloves
2 1/4 cups all-purpose flour
Let’s make Gingersnap Cookies!
Here’s what you do:
-Preheat the oven to 350°F. Place your silicone mat on the baking sheet (or you can line your baking sheet with parchment paper.)
-In a large bowl, use a stand mixer to beat the butter, 3/4 cup granulated sugar, and brown sugar until combined, about 2 minutes.
-Add the molasses and egg and mix until combined.
-Add in the salt, baking soda, ginger, cinnamon, cloves, and flour and mix until cookie dough forms. (Remember to start your mixer slow so you don’t get flour everywhere!)
-Place 1/2 cup sugar in a small bowl. Use your tablespoon to scoop up dough and roll into balls. Then, roll them in the sugar (fun, right?!)
-Once coated in sugar, place on baking sheep, leaving plenty of room for your cookies to spread out.
-Bake for 15 minutes or until the cookies are spread and the surface looks cracked.
-Let cool on the baking sheets for an extra 5 minutes before then, move them over to a cooling rack.
Now that you’ve finished your tasty Gingersnap cookies, don’t forget to ask your grown up to take a picture and tag us on Facebook or Instagram!
www.lollybeepridge.com
9 ноя 2021
