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!
servesabout 36 cookies
prep time20 Min
cook time15 Min
Ingredients For "snappy" gingersnaps
butter, room temperature
Fresh Ginger, grated
Eggs, well beaten
How To Make "snappy" gingersnaps
Beat butter and sugar with mixer until light & fluffy. Add fresh ginger, eggs, molasses, white pepper, & vinegar; blend well.
In a separate bowl, stir together baking soda, gr. ginger, cinnamon, cloves and flour. Add gradually to butter mixture, mixing until evenly blended.
Cover 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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