"Snappy" Gingersnaps

Snappy Gingersnaps

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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

  1. Beat butter and sugar with mixer until light & fluffy. Add fresh ginger, eggs, molasses, white pepper, & vinegar; blend well.
  2. In a separate bowl, stir together baking soda, gr. ginger, cinnamon, cloves and flour. Add gradually to butter mixture, mixing until evenly blended.
  3. 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.

Printable Recipe Card

About "Snappy" Gingersnaps

Course/Dish: Cookies
Other Tag: Quick & Easy



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