"snappy" gingersnaps

Name: "Snappy" Gingersnaps
Prep time: 20 min
Cook time: 15 min
Ingredients: 1 cup(s) butter, room temperature; 2 cup(s) sugar; 5 tablespoon(s) Fresh Ginger, grated; 2 - Eggs, well beaten; 1/2 cup(s) Molasses; 1 tablespoon(s) White Pepper; 2 teaspoon(s) White Vinegar; 1-1/2 teaspoon(s) Baking Soda; 1/2 teaspoon(s) Ground Ginger; 1/2 teaspoon(s) Groung Cinnamon; 1/4 teaspoon(s) Ground Cloves; 4 cup(s) All-Purpose Flour

(1 RATING)

28 Pinches

Reta Smith

Liberty, MO

Updated on Dec 3, 2009

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!

Rate

No Image

prep time 20 Min

cook time 15 Min

method ---

yield about 36 cookies

Ingredients

1 cup butter, room temperature
2 cups sugar
5 tablespoons Fresh Ginger, grated
2 - Eggs, well beaten
1/2 cup Molasses
1 tablespoon White Pepper
2 teaspoons White Vinegar
1-1/2 teaspoon Baking Soda
1/2 teaspoon Ground Ginger
1/2 teaspoon Groung Cinnamon
1/4 teaspoon Ground Cloves
4 cups All-Purpose Flour

How To Make "snappy" gingersnaps

Step 1

Beat butter and sugar with mixer until light & fluffy. Add fresh ginger, eggs, molasses, white pepper, & vinegar; blend well.

Step 2

In a separate bowl, stir together baking soda, gr. ginger, cinnamon, cloves and flour. Add gradually to butter mixture, mixing until evenly blended.
Step 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.
Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!

Discover More

Comment & Reviews

Just A Pinch Sweepstakes