Peppery Gingersnap Cookies Recipe

Name: Peppery Gingersnap Cookies
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups all-purpose flour; 2 teaspoons ground ginger; 1 teaspoon baking soda; ½ teaspoon ground cinnamon; ½ teaspoon salt; ¼ teaspoon fresh ground black pepper; ¾ cup Butter Flavor Crisco; ½ cup white sugar; 1 large egg; ½ cup dark molasses; 3 tablespoons white sugar

Servings: persons

2 cups all-purpose flour
2 teaspoons ground ginger
1 teaspoon baking soda
½ teaspoon ground cinnamon
½ teaspoon salt
¼ teaspoon fresh ground black pepper
¾ cup Butter Flavor Crisco
½ cup white sugar
1 large egg
½ cup dark molasses
3 tablespoons white sugar

1
Preheat oven to 350F.
2
Combine all dry ingredients except for sugar.
3
Cream Crisco and sugar until light and fluffy.
4
Add egg, mix in well.
5
Add molasses, mix in well.
6
Reduce speed to low and incorporate the flour mix.
7
When dough forms, chill about 30-40 minute.
8
Form 1 inch balls and roll in 3T of sugar and place 2 inches apart on a parchment lined cookie sheet.
9
Bake until set, 9-11 minutes.
10
Rotate and turn cookie sheets halfway through cooking time.
11
Crack that appear on the top of the cookie will appear moist.
12
Coll 1 minute on the cookie sheet then remove to a wire rack to cool completely.
13
Store in an airtight container.

703

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 2 cups all-purpose flour, 2 teaspoons ground ginger, 1 teaspoon baking soda, ½ teaspoon ground cinnamon, and more.

Yes, Peppery Gingersnap Cookies falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Peppery Gingersnap Cookies

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