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Ingredients
| all-purpose flour (unsifted): 2 1/2 cups |
| ground ginger: 1 Tbl |
| baking soda: 2 tsp |
| ground cinnamon: 1 tsp |
| black pepper: 1/4 tsp |
| salt: 1/8 tsp |
| salted butter: 1/2 cup (softened) |
| granulated sugar: 3/4 cup |
| dark brown sugar (packed): 1/2 cup (packed) |
| molasses: 1/4 cup |
| eggs: 1 (large) |
| eggs: 1 (white//large) |
| cooking spray |
Gingersnaps
Credit: Food.com
User rating:
-
Prep Time
30 min -
Cook Time
12 min -
Servings
2 serving(s)
Tags
- 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.
- Preheat oven to 375°.
- 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.