GINGERSNAP COOKIES (THIN & CRISPY)

Gingersnap Cookies (Thin & Crispy) image

Provided by strawberrybird

Categories Dessert

Time 8h15m

Yield 24 cookies, 24 serving(s)

Number Of Ingredients 11

1/2 cup unsalted butter, softened
1 1/4 cups sugar
1/4 teaspoon vanilla extract
1 egg
1/4 cup molasses
1 1/2 cups all-purpose flour
2 1/4 teaspoons baking soda
1/4 teaspoon salt
1 1/2 teaspoons cinnamon
1 1/2 teaspoons ground ginger
1 pinch ground black pepper

Steps:

Beat butter and sugar together until light and fluffy.
Add vanilla and eggs and mix until well blended.
Add molasses and mix until well blended.
Sift remaining ingredients together in a separate bowl.
Add dry ingredients to butter mixture in two batches, stirring until just combined.
Line a mini loaf pan with plastic wrap or aluminum foil, or use a foil baking pan. Pack dough tightly into the pan; use your hands, it's easier. Cover dough and place in freezer overnight.
Remove from freezer and pan and unwrap dough. Slice the dough brick into thin slices, no more than 1/8 inch. This can be kind of a pain; a wire cutter is the easiest, if you have one.
Place slices on parchment lined cookie sheet or silicone baking mat, 1 inch apart. Bake at 350 until edges turn dark, 7-12 minutes depending on the thickness of the cookies.