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.
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.