homemade slice bake gingersnap cookies baked goods
Donald Brinich
Ingredients
Here’s a list of ingredients for **homemade slice-and-bake gingersnap cookies**, optimized with SEO-friendly formatting and keywords for baking enthusiasts:
- **Unsalted butter** (softened, for rich flavor and texture)
- **Granulated sugar** (for sweetness and crisp edges)
- **Brown sugar** (adds moisture and molasses flavor)
- **Molasses** (key for that classic gingersnap taste)
- **Egg** (binds the dough together)
- **All-purpose flour** (base for the cookie dough)
- **Baking soda** (leavening agent for a soft center)
- **Ground ginger** (spicy, warm flavor)
- **Ground cinnamon** (adds warmth and depth)
- **Ground cloves** (hint of spice for complexity)
- **Salt** (enhances all flavors)
- **Optional: Coarse sugar** (for rolling and a crunchy exterior)
This **easy gingersnap cookie recipe** is perfect for holiday baking, cookie swaps, or a cozy treat. The **slice-and-bake method** makes it convenient for storing dough in the freezer and baking fresh cookies anytime!
Steps
# How to Make Homemade Slice-and-Bake Gingersnap Cookies: A Step-by-Step Guide
If you're craving the warm, spicy flavors of gingersnap cookies, this easy slice-and-bake recipe is perfect for you. These homemade gingersnap cookies are crispy, flavorful, and perfect for holiday baking or anytime treats. Follow these detailed steps to create a batch of delicious gingersnap cookies that will impress your family and friends.
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## **Ingredients for Gingersnap Cookies**
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 teaspoons ground ginger
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground cloves
- 3/4 cup unsalted butter, softened
- 1 cup granulated sugar (plus extra for rolling)
- 1/4 cup molasses
- 1 large egg
- 1 teaspoon vanilla extract
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## **Step-by-Step Instructions**
### **1. Prepare the Dough**
1. **Mix Dry Ingredients**: In a medium bowl, whisk together the flour, baking soda, salt, ginger, cinnamon, and cloves. Set aside.
2. **Cream Butter and Sugar**: In a large mixing bowl, beat the softened butter and granulated sugar until light and fluffy, about 2-3 minutes.
3. **Add Wet Ingredients**: Beat in the molasses, egg, and vanilla extract until fully combined.
4. **Combine Wet and Dry Ingredients**: Gradually add the dry ingredients to the wet mixture, mixing on low speed until a smooth dough forms.
### **2. Shape the Dough**
1. **Form Logs**: Divide the dough into two equal portions. Roll each portion into a log about 1.5 inches in diameter.
2. **Wrap and Chill**: Wrap each log in plastic wrap and refrigerate for at least 2 hours (or up to 3 days) until firm. Chilling the dough ensures easy slicing and prevents spreading during baking.
### **3. Slice and Bake**
1. **Preheat Oven**: Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.
2. **Slice the Dough**: Remove one dough log from the fridge and unwrap it. Roll the log in granulated sugar to coat evenly. Slice the log into 1/4-inch thick rounds using a sharp knife.
3. **Arrange on Baking Sheets**: Place the slices about 2 inches apart on the prepared baking sheets.
4. **Bake**: Bake for 10-12 minutes, or until the edges are lightly browned and the cookies are set.
### **4. Cool and Serve**
1. **Cool on Sheets**: Let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
2. **Store**: Store the gingersnap cookies in an airtight container at room temperature for up to 1 week.
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## **Tips for Perfect Gingersnap Cookies**
- **Spice Level**: Adjust the spices to your preference. Add more ginger for extra warmth or reduce the cloves for a milder flavor.
- **Molasses**: Use unsulphured molasses for the best flavor.
- **Freezing Dough**: The dough logs can be frozen for up to 3 months. Simply thaw in the fridge before slicing and baking.
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## **Why You’ll Love This Recipe**
These homemade slice-and-bake gingersnap cookies are a holiday classic with their warm spices and crispy texture. They’re easy to make, require minimal prep time, and are perfect for gifting or enjoying with a cup of tea. Plus, the slice-and-bake method makes them a convenient option for busy bakers.