Ginger Snaps

Ginger Snaps

I make these cookies each year at Christmas time.  The black pepper is the secret ingredient to making the best holiday flavor!
Plan Ahead Note: the dough needs to be refrigerated for one hour.
Course Christmas
Servings 3 dozen cookies

Ingredients
  

  • 2 cups all-purpose flour
  • 1 teaspoon ginger
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • ¼ teaspoon black pepper
  • ¼ teaspoon salt
  • ¾ cup shortening
  • 1 cup granulated sugar
  • ¼ cup molasses
  • 1 egg

Instructions
 

  • Preheat oven to 375°.
  • Combine flour, ginger, baking powder, baking soda, black pepper, and salt in a bowl.            
  • In a large electric mixing bowl, combine shortening and sugar, beating well until light and fluffy.
  • Add the molasses and egg, mixing to combine.
  • Slowly add the flour mixture, just until the dough begins to come together.
  • Finish stirring the dough and form into a ball. Wrap in plastic wrap and refrigerate for 1 hour.
  • Shape dough into balls and roll in granulated sugar.
  • Place on parchment paper on a cookie sheet.  Using a juice glass, whose bottom has been dipped in granulated sugar, gently flatten the cookies.
  • Bake at 375° for 10 minutes.  Remove to wire rack and cool completely.