Best Gingersnaps Ever

2
debbie lopez

By
@Debbwl

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.

Rating:

★★★★★ 1 vote

Comments:
Serves:
2 1/2 dozen cookies
Prep:
30 Min
Cook:
10 Min
Method:
Bake

Ingredients

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

How to Make Best Gingersnaps Ever

Step-by-Step

  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.

Printable Recipe Card

About Best Gingersnaps Ever

Course/Dish: Cookies
Main Ingredient: Sugar
Regional Style: German




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