Gingersnap Cookies (Thin & Crispy) - cooking recipe

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

Preparation

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.