These gingersnaps are the perfect crispy, crunchy, spicy cookie. Bursting with ginger, molasses, cinnamon, nutmeg, and black pepper. Yes, black pepper! The pepper adds just a touch of extra spiciness. Try our Peanut Butter Balls!
Crispy Gingersnap Cookies
In a small bowl, whisk the all-purpose flour, ginger, cinnamon, baking soda, salt, nutmeg, and pepper. In a large bowl beat the butter and brown sugar together with an electric mixer on medium speed until light and fluffy. Add the egg and molasses, then add the flour-spice mixture. Blend until it forms a moist pea-size texture. Pour the dough out onto a work surface and gently knead until it comes together. Shape into a log. Once you’ve rolled the dough wrap it in plastic, and refrigerate for about 3 hours. I usually leave it overnight. Preheat the oven to 350 degrees. Line a large cookie sheet with parchment. Slice the log into 1/8″ rounds, place 1 inch apart on a baking sheet and bake for 10-12 minutes. Cool the pan on a rack for about 15 minutes. Transfer the cookies to a rack to cool completely. You want them to be room temperature for that crunchy, snappy texture. Store in an airtight container. Skip the grocery store and make your own! I make these crunchy gingersnap cookies all year but they are great for the holidays. Your friends and neighbors will love these as a Christmas gift. Try our Pumpkin Muffins! You won’t be disappointed. Enjoy! With this gingersnaps recipe, it’s impossible to eat just one.
