Peppery Gingersnaps
by Chef Nigel
printable version

Great fall/winter cookie recipe, dough balls can be made and frozen for Christmas.

·                         
         3/4 cup unsalted butter, room temperature

·                          1/2 cup sugar

·                          3/4 cup dark brown sugar, packed

·                          1 large egg

·                          1/4 cup fancy molasses

·                          2 tbsp grated fresh ginger

·                          2 1/2 cups all purpose flour

·                          1/2 tsp baking soda

·                          1/2 tsp salt

·                          1/2 tsp ground cinnamon

·                          1/4 tsp ground allspice

·                          1/4 tsp ground white pepper

·                          2 Tbsps candied ginger, diced

·                          sugar for dipping

Directions:

Beat butter and sugars together until light and fluffy. Stir in egg, molasses and ginger until evenly blended.

In a separate bowl, stir dry ingredients together. Add to butter mixture and stir to incorporate. Stir in candied ginger. Cover bowl and chill dough for 2 hours.

Preheat oven to 350 °F and line a baking tray with parchment paper.

Shape dough into 1-inch balls and roll in sugar. Press down on baking tray, 3-inches apart.

Bake for 12 to 15 minutes and cool completely on baking tray before removing.