Gingersnaps

5.0(10)

Found this years ago on Cooking Light and have been making every since. Please do not leave out the black pepper it realy does add to these cookies. Preparation time does not include the hour of chill time that is needed before baking. DH says they are the best Gingersnaps he’s ever had.

by Debbwl·published 2009-05-25

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Dessert

Servings

2 1/2 dozen

Total time

42 min

prep 30 min

Calories / serving

1323 kcal

Ingredients (13)

serves

2 1/2 cups flourflour
1 tablespoon ground gingerginger
2 teaspoons baking sodabaking-soda
1 teaspoon ground cinnamoncinnamon
1/4 teaspoon black pepperpepper
1/8 teaspoon saltsalt
1/2 cup butter, softenedbutter
3/4 cup granulated sugarsugar
1/2 cup dark brown sugar, packeddark-brown-sugar
1/4 cup molassesmolasses
1 egg, largeegg
1 egg white, largeegg
cooking spraycooking-spray

Instructions (3 steps)

01Lightly 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.
02Preheat oven to 375°.

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Rich recipe — supports nutrition-aware planning.