"snappy" gingersnaps

★★★★★ 1 Review
bob avatar
By Reta Smith
from Liberty, MO

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!

serves about 36 cookies
prep time 20 Min
cook time 15 Min

Ingredients For "snappy" gingersnaps

  • 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
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How To Make "snappy" gingersnaps

  • 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.

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