LOCATION: Recipes >> Cookie Recipes >> Gingersnaps 07
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Gingersnaps 07
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Gingersnaps
2 1/2 cups flour
1/2 teaspoon baking soda
1/4 teaspoon salt
2 teaspoons ground ginger
1 teaspoon diced crystallized ginger
1/2 teaspoon allspice
1/2 teaspoon ground black pepper
1 1/4 cups dark brown sugar, firmly packed
3/4 cup butter, softened
1/4 cup unsulphured molasses
Preheat oven to 300 degrees.
In a med. bowl, mix sugar and butter with an electric mixer set at
med. speed. Scrape down the sides of the bowl. Add egg and molasses,
and beat at med. speed until light and fluffy. Add the flour
mixture and mix at low speed just until combined. Do not overmix.
Chill the dough in the refrigerator for 1 hour--the dough will be
less sticky and easier to handle.
Form dough into balls 1" in diameter. Place onto ungreased cookie
sheets, 1 1/2" apart. Bake 24-25 min. Use a spatula to immediately
transfer cookies to a cool, flat surface.
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