Basic Gingersnap Cookies

Recipe View 5 mins In a large bowl, whisk together the flour, baking soda, baking powder, salt, ginger, cinnamon, cloves, and black pepper. Set aside. (5 minutes)

Recipe View 10 mins In a separate large bowl, cream together the softened butter and brown sugar until light and fluffy. Beat in the eggs one at a time, then stir in the molasses until well combined. (10 minutes)

Recipe View 5 mins Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix. (5 minutes)

Recipe View 1 hrs Divide the dough into thirds, wrap each portion in plastic wrap, and refrigerate for at least 1 hour, or preferably overnight, to allow the flavors to meld and the dough to firm up. (1 hour)

Recipe View 5 mins Preheat your oven to 350 degrees F (175 degrees C). Line baking sheets with parchment paper. (5 minutes)

Recipe View 15 mins On a lightly floured surface, roll out one portion of the dough to 1/8 inch thickness. Use cookie cutters to cut out desired shapes. (15 minutes)

Recipe View 5 mins Place the cookies 1 1/2 inches apart on the prepared baking sheets. (5 minutes)

Recipe View 8 mins Bake for 8 to 10 minutes, or until the edges are lightly golden brown and the cookies are crisp. (8-10 minutes)

Recipe View 10 mins Remove from the oven and let the cookies cool on the baking sheets for a few minutes before transferring them to wire racks to cool completely. (10 minutes)

Recipe View Decorate as desired with icing, sprinkles, or a dusting of powdered sugar.