"SNAPPY" GINGERSNAPS

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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

1 c butter, room temperature
2 c sugar
5 Tbsp Fresh Ginger, grated
2 Eggs, well beaten
1/2 c Molasses
1 Tbsp White Pepper
2 tsp White Vinegar
1-1/2 tsp Baking Soda
1/2 tsp Ground Ginger
1/2 tsp Groung Cinnamon
1/4 tsp Ground Cloves
4 c All-Purpose Flour

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.

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