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.
Print Recipe
Servings: 3 dozen cookies
Course: Christmas
Ingredients Method

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

Method
 

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