best gingersnaps ever
(1 rating)
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.
(1 rating)
yield
2 1/2 dozen cookies
prep time
30 Min
cook time
10 Min
method
Bake
Ingredients For best gingersnaps ever
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2 1/2 cflour
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1 Tbspground ginger
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2 tspbaking soda
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1 tspground cinnamon
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1/4 tspblack pepper
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1/8 tspsalt
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1/2 cbutter, softened
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3/4 cgranulated sugar
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1/2 cdark brown sugar, packed
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1/4 cmolasses
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1 lgegg
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1 lgegg white
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cooking spray
How To Make best gingersnaps ever
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1Lightly 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.
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2Preheat oven to 375°.
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3Shape 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.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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