"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

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.

About "Snappy" Gingersnaps

Course/Dish: Cookies
Other Tag: Quick & Easy