SNAPPY GINGER SNAPS

Snappy Ginger Snaps image

Provided by Nor Mac

Categories Cookies

Time 20m

Number Of Ingredients 17

2 c all purpose flour
1 3/4 Tbsp ( around 5 teaspoons) ground ginger
1/2 tsp cinnamon
1/2 tsp white pepper or black pepper ( i used white)
1/4 tsp salt ( omit if using salted butter
1 1/2 tsp baking soda
1 1/2 tsp baking powder
3/4 c softened unsalted butter ( you may use salted butter. do not forget to omit salt from the ingredients in the recipe.)
3/4 c granulated sugar
1/4 c packed light brown sugar
1 egg
1/4 c dark mollasses
1 tsp vanilla extract
2 oz candied or crystalized ginger chopped
SUGAR FOR COATING
1/2 c granulated sugar
1/2 tsp ground ginger

Steps:

1. Pre-heat oven to 350°. Parchment line a baking sheet.
2. Into a bowl. sift the flour, Ginger, cinnamon, salt, baking soda, and baking powder together. (Omit salt if using salted butter in recipe.)
3. In a large bowl. Beat the butter with the granulated sugar and brown sugar until well vombined.
4. Add in the egg. Mix in egg thoroughly.
5. Add in the vanilla , molasses, and chopped candied ginger. Mix until smooth.
6. Sift in the flour mixture half at a time. Mix between additions of flour mixture. Mix until a soft diugh forms
7. Mix the sugar with the ginger thoroughly. Place on a plate Pinch small amounts of dough. Make balls of dough. Make about 1 inch in diameter, or about the size of a small gum ball.
8. Roll balls in sugar mixture.
9. Place sugarcoated balls on sheet pan about 2 inches apart. Bake at 350° for 10 to 12 minutes. Cool slightly. Remove from sheet pan to continue cooling on a wire rack.