Best Gingersnaps Ever

debbie lopez


Found this years ago on Cooking Light and have been making every since.
DH says they are the best Gingersnaps he’s ever had.

**Please do not leave out the black pepper it really does add to these cookies. ***Preparation time does not include the hour of chill time that is needed before baking.
****Please do not make changes to this recipe or you will not have a spicy well textured cookie.

pinch tips: Parchment Paper Vs Wax Paper



2 1/2 dozen cookies


30 Min


10 Min




2 1/2 c
1 Tbsp
ground ginger
2 tsp
baking soda
1 tsp
ground cinnamon
1/4 tsp
black pepper
1/8 tsp
1/2 c
butter, softened
3/4 c
granulated sugar
1/2 c
dark brown sugar, packed
1/4 c
1 large
1 large
egg white
cooking spray

Directions Step-By-Step

Lightly spoon flour into dry measuring cups, and level with a knife. Combine 2 cups flour, ginger, baking soda, cinnamon, pepper, and salt. Beat margarine, 1/2 cup granulated sugar, and brown sugar at medium speed of a mixer until light and fluffy. Add molasses, and beat 2 minutes. Add egg and egg white, and beat mixture until fluffy. Stir in the flour mixture until well-blended. Shape the dough into a ball with floured hands; add enough of remaining flour, 1 tablespoon at a time, to prevent dough from sticking. Wrap in plastic wrap; chill 1 hour.
Preheat oven to 375°.
Shape dough into 30 balls with floured hands. Roll balls in 1/4 cup granulated sugar; place 2 inches apart on baking sheets coated with cooking spray. Bake at 375° for 12 minutes. Immediately remove cookies from pans to a wire rack; cool completely.

About this Recipe

Course/Dish: Cookies
Main Ingredient: Sugar
Regional Style: German