There's Gingersnaps....then There's Gingersnaps!

Name: There's Gingersnaps....then There's Gingersnaps!
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: ⅔ cup crystallized ginger; ⅔ cup unsalted butter, softened; 1 cup brown sugar; 1 egg; ¼ cup molasses; 2 teaspoons baking soda; 1 teaspoon cinnamon; ⅛ teaspoon ground black pepper; 2 ¾ cups unbleached all-purpose flour; granulated sugar, for dipping

Servings: persons

1
Use your food processor to process the crystallized ginger to small pea-size pieces, or chop with knife.
2
Preheat oven to 350 degrees F.
3
In a stand mixer, cream butter and brown sugar until light and fluffy.
4
While mixing on medium speed (speed 4 on a KitchenAid), add egg and combine until incorporated.
5
Add molasses and mix to incorporate.
6
Scrape bowl.
7
Combine baking soda, salt and other spice in a small bowl and add to butter mixture.
8
Beat until thoroughly incorporated.
9
Dump flour into bowl and decrease speed to slow.
10
Mix until just incorporated.
11
Carefully scrape sides and bottom of bowl and mix briefly to incorporate all ingredients.
12
Add crystallized ginger and mix to distribute evenly.
13
Use an ice cream scoop or a large spoon to measure balls of dough onto an ungreased cookie sheet.
14
With the heel of your hand, slightly flatten dough balls and dip into granulated sugar.
15
Bake at 350F degrees for 12-16 minutes.

851

kcal

Calories

Fat

125

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

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

My Personal Notes

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How did you like this recipe?

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

You need 10 ingredients. The key ingredients include: ⅔ cup crystallized ginger, ⅔ cup unsalted butter, softened, 1 cup brown sugar, 1 egg, and more.

Yes, There's Gingersnaps....then There's Gingersnaps! falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!