best gingersnaps ever

★★★★★ 1 Review
Debbwl avatar
By debbie lopez
from Northen, CA

Found this years ago on Cooking Light and have been making every since. DH says they are the best Gingersnaps he’s ever had. **Please do not leave out the black pepper it really does add to these cookies. ***Preparation time does not include the hour of chill time that is needed before baking. ****Please do not make changes to this recipe or you will not have a spicy well textured cookie.

serves 2 1/2 dozen cookies
prep time 30 Min
cook time 10 Min
method Bake

Ingredients For best gingersnaps ever

  • 2 1/2 c
  • 1 Tbsp
    ground ginger
  • 2 tsp
    baking soda
  • 1 tsp
    ground cinnamon
  • 1/4 tsp
    black pepper
  • 1/8 tsp
  • 1/2 c
    butter, softened
  • 3/4 c
    granulated sugar
  • 1/2 c
    dark brown sugar, packed
  • 1/4 c
  • 1 lg
  • 1 lg
    egg white
  • cooking spray

How To Make best gingersnaps ever

  • 1
    Lightly spoon flour into dry measuring cups, and level with a knife. Combine 2 cups flour, ginger, baking soda, cinnamon, pepper, and salt. Beat margarine, 1/2 cup granulated sugar, and brown sugar at medium speed of a mixer until light and fluffy. Add molasses, and beat 2 minutes. Add egg and egg white, and beat mixture until fluffy. Stir in the flour mixture until well-blended. Shape the dough into a ball with floured hands; add enough of remaining flour, 1 tablespoon at a time, to prevent dough from sticking. Wrap in plastic wrap; chill 1 hour.
  • 2
    Preheat oven to 375°.
  • 3
    Shape dough into 30 balls with floured hands. Roll balls in 1/4 cup granulated sugar; place 2 inches apart on baking sheets coated with cooking spray. Bake at 375° for 12 minutes. Immediately remove cookies from pans to a wire rack; cool completely.

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