"Snappy" Gingersnaps

Snappy Gingersnaps Recipe

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Reta Smith

By
@bob

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!

Rating:
★★★★★ 1 vote
Comments:
Serves:
about 36 cookies
Prep:
20 Min
Cook:
15 Min

Ingredients

1 c
butter, room temperature
2 c
sugar
5 Tbsp
Fresh Ginger, grated
2
Eggs, well beaten
1/2 c
Molasses
1 Tbsp
White Pepper
2 tsp
White Vinegar
1-1/2 tsp
Baking Soda
1/2 tsp
Ground Ginger
1/2 tsp
Groung Cinnamon
1/4 tsp
Ground Cloves
4 c
All-Purpose Flour

How to Make "Snappy" Gingersnaps

Step-by-Step

  • 1Beat butter and sugar with mixer until light & fluffy. Add fresh ginger, eggs, molasses, white pepper, & vinegar; blend well.
  • 2In a separate bowl, stir together baking soda, gr. ginger, cinnamon, cloves and flour. Add gradually to butter mixture, mixing until evenly blended.
  • 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.

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About "Snappy" Gingersnaps

Course/Dish: Cookies
Other Tag: Quick & Easy