Gingersnaps are a popular cookie that is oftentimes found in the stores - both on the shelves of your local grocery store and at bakeries. But what many people don't know, is that gingersnaps can be fairly easy to make without using any baking powder or baking soda.
Ingredients
1 cup granulated sugar
1/4 cup unsalted butter, melted and cooled slightly
2 tablespoons grated fresh ginger root
2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
3/4 cup molasses
1 large egg, beaten with a fork
2 teaspoons pure vanilla extract
Preparations
Preheat oven to 350 degrees. Line two sheet pans with parchment paper or nonstick spray. In a large bowl, combine flour, baking soda, baking powder, and salt in a large basket. In a large measuring cup or small bowl, whisk together the granulated sugar and the egg until well blended. for melted butter, stir until smooth. Add in the molasses and stir. Add the ginger, then add the vanilla and stir until well blended. Pour wet ingredients into dry ingredients and use a large rubber spatula to mix until just combined. Turn out onto a lightly floured surface and knead about three or four times so that all of the dough is smooth. Roll the dough to 1/2 inch thick, cut with a 2-inch round cutter, and place on parchment-lined baking sheets about 1 inch apart. Bake 18 minutes, rotating pans halfway through for even baking until cookies are lightly golden brown around edges but still soft in the center. Let cool on baking sheets for 10 minutes before removing to wire racks to cool completely.
