Peppery Gingersnap Cookies |
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Prep Time: 30 Minutes Cook Time: 60 Minutes |
Ready In: 90 Minutes Servings: 6 |
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I looked over a few Snap recipes but didn't notice one exactly like this one. I didn't begin to like these until I was older, really were there any other cookies besides chocolate chip?:) I made these for work, both like this and a batch where I added 3T of cocoa powder to the flour. The Snap lovers devoured these. The recipe calls for black pepper and I think that really complements the spiciness of the ginger. They are almost a little hot tasting. Hope someone tries this one and likes it. Ingredients:
2 cups all-purpose flour |
2 teaspoons ground ginger |
1 teaspoon baking soda |
1/2 teaspoon ground cinnamon |
1/2 teaspoon salt |
1/4 teaspoon fresh ground black pepper |
3/4 cup butter flavor crisco |
1/2 cup white sugar |
1 large egg |
1/2 cup dark molasses |
3 tablespoons white sugar |
Directions:
1. Preheat oven to 350°F.
2. Combine all dry ingredients except for sugar.
3. Cream Crisco and sugar until light and fluffy.
4. Add egg, mix in well. Add molasses, mix in well.
5. Reduce speed to low and incorporate the flour mix. When dough forms, chill about 30-40 minute.
6. Form 1 inch balls and roll in 3T of sugar and place 2 inches apart on a parchment lined cookie sheet.
7. Bake until set, 9-11 minutes. Rotate and turn cookie sheets halfway through cooking time.
8. Crack that appear on the top of the cookie will appear moist.
9. Coll 1 minute on the cookie sheet then remove to a wire rack to cool completely.
10. Store in an airtight container.
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