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“Found this years ago on Cooking Light and have been making every since. Please do not leave out the black pepper it realy does add to these cookies. Preparation time does not include the hour of chill time that is needed before baking. DH says they are the best Gingersnaps he’s ever had.”
READY IN:
42mins
YIELD:
2 1/2 dozen
UNITS:
US

Ingredients Nutrition

Directions

  1. Lightly spoon flour into dry measuring cups, and level with a knife. Combine 2 cups flour, ginger, baking soda, cinnamon, pepper, and salt. Beat margarine, 1/2 cup granulated sugar, and brown sugar at medium speed of a mixer until light and fluffy. Add molasses, and beat 2 minutes. Add egg and egg white, and beat mixture until fluffy. Stir in the flour mixture until well-blended. Shape the dough into a ball with floured hands; add enough of remaining flour, 1 tablespoon at a time, to prevent dough from sticking. Wrap in plastic wrap; chill 1 hour.
  2. Preheat oven to 375°.
  3. Shape dough into 30 balls with floured hands. Roll balls in 1/4 cup granulated sugar; place 2 inches apart on baking sheets coated with cooking spray. Bake at 375° for 12 minutes. Immediately remove cookies from pans to a wire rack; cool completely.

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