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Ingredients
| all-purpose flour (unsifted): 2 cups |
| ground ginger: 2 tsp |
| baking soda: 1 tsp |
| ground cinnamon: 1/2 tsp |
| salt: 1/2 tsp |
| black pepper: 1/4 tsp (fresh ground) |
| butter flavored shortening: 3/4 cup |
| granulated sugar: 1/2 cup |
| eggs: 1 (large) |
| molasses: 1/2 cup |
| granulated sugar: 3 Tbl |
Peppery Gingersnap Cookies
Credit: Food.com
User rating:
-
Prep Time
30 min -
Cook Time
60 min -
Servings
30 serving(s)
Tags
- Preheat oven to 350°F.
- Combine all dry ingredients except for sugar.
- Cream Crisco and sugar until light and fluffy.
- Add egg, mix in well. Add molasses, mix in well.
- Reduce speed to low and incorporate the flour mix. When dough forms, chill about 30-40 minute.
- Form 1 inch balls and roll in 3T of sugar and place 2 inches apart on a parchment lined cookie sheet.
- Bake until set, 9-11 minutes. Rotate and turn cookie sheets halfway through cooking time.
- Crack that appear on the top of the cookie will appear moist.
- Coll 1 minute on the cookie sheet then remove to a wire rack to cool completely.
- Store in an airtight container.