"snappy" gingersnaps
(1 rating)
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This cookie uses white pepper and grated fresh ginger! These can be rolled out but I usually roll them into 1-inch balls, then in sugar before baking so they have a crackled fifnish. They melt inyour mouth with a zing!
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(1 rating)
yield
serving(s)
prep time
20 Min
cook time
15 Min
Ingredients For "snappy" gingersnaps
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1 cbutter, room temperature
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2 csugar
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5 TbspFresh Ginger, grated
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2Eggs, well beaten
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1/2 cMolasses
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1 TbspWhite Pepper
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2 tspWhite Vinegar
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1-1/2 tspBaking Soda
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1/2 tspGround Ginger
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1/2 tspGroung Cinnamon
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1/4 tspGround Cloves
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4 cAll-Purpose Flour
How To Make "snappy" gingersnaps
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1Beat butter and sugar with mixer until light & fluffy. Add fresh ginger, eggs, molasses, white pepper, & vinegar; blend well.
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2In a separate bowl, stir together baking soda, gr. ginger, cinnamon, cloves and flour. Add gradually to butter mixture, mixing until evenly blended.
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3Cover and refrigerate several hours or overnight. Preheat oven to 325 degrees. Roll dough into 1-inch balls, dip into sugar to coat & place on ungreased baking sheet. Bake for 15 minutes or until set.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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