Gingersnap Cookies (thin & Crispy)

Total Time: 8 hrs 15 mins Preparation Time: 8 hrs Cook Time: 15 mins

Ingredients

• 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

Recipe

• 1 beat butter and sugar together until light and fluffy.
• 2 add vanilla and eggs and mix until well blended.
• 3 add molasses and mix until well blended.
• 4 sift remaining ingredients together in a separate bowl.
• 5 add dry ingredients to butter mixture in two batches, stirring until just combined.
• 6 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.
• 7 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.
• 8 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.