"SNAPPY" GINGERSNAPS
This cookie uses white pepper and grated fresh ginger! These can be rolled out but I usually roll them into 1-inch balls, then in sugar before baking so they have a crackled fifnish. They melt inyour mouth with a zing!
Provided by Reta Smith
Categories Cookies
Time 35m
Number Of Ingredients 12
Steps:
- 1. Beat butter and sugar with mixer until light & fluffy. Add fresh ginger, eggs, molasses, white pepper, & vinegar; blend well.
- 2. In a separate bowl, stir together baking soda, gr. ginger, cinnamon, cloves and flour. Add gradually to butter mixture, mixing until evenly blended.
- 3. Cover and refrigerate several hours or overnight. Preheat oven to 325 degrees. Roll dough into 1-inch balls, dip into sugar to coat & place on ungreased baking sheet. Bake for 15 minutes or until set.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
Abrar Hussien
[email protected]I'm not a big fan of gingersnaps, but these were actually pretty good. They were crispy and flavorful, and the molasses gave them a nice depth of flavor.
Mariyam Pari
[email protected]These gingersnaps are a bit too sweet for my taste, but they're still pretty good.
Michelle Willis
[email protected]I've tried several gingersnap recipes and this one is by far the best. The cookies are crispy on the outside and chewy on the inside, and they have the perfect amount of spice.
Dani Dan
[email protected]These gingersnaps are so easy to make and they're always a hit with my friends and family.
KagisoJess Mohlala
[email protected]I love the chewiness of these gingersnaps. They're perfect for dunking in milk.
Basma Zenati
[email protected]These gingersnaps were a bit too spicy for me, but my husband loved them.
Friskipoo
[email protected]I've made these gingersnaps several times now and they always turn out great. They're a perfect holiday cookie.
Lisa Alleman
[email protected]I was a bit disappointed with these gingersnaps. They were too dry and crumbly for my taste.
John Simon
[email protected]These were the best gingersnaps I've ever had! The molasses gave them a wonderful flavor and the spices were perfectly balanced. I will definitely be making these again.
MD Redoy Islam
[email protected]I love these gingersnaps! They're so easy to make and they always turn out delicious.
Jose Eli
[email protected]These gingersnaps were a hit! They were crispy and flavorful, with just the right amount of spice. I followed the recipe exactly and they turned out perfectly.