Gingersnaps with White Pepper

Gingersnaps with White Pepper

I make this recipe every holiday season. My kids love them and this recipe makes a tonne of cookies that freeze really well. In fact, they are great straight out of the freezer. My friend Stacy gave me the original base recipe and my friend Crystal (a Chef) recommended adding white pepper for an extra kick. The white pepper makes this cookie as far as I’m concerned.

Ingredients:

  • 3/4 c. butter (don’t use shortening…it’s just not the same)
  • 2 c. white sugar
  • 2 eggs well beaten
  • 1/2 c. molasses
  • 2 tsp white vinegar (yes I know this sounds weird…trust me it works out)
  • 3 3/4 c. flour
  • 1 1/2 tsp baking soda
  • 2 tsp ground ginger
  • 1/2 tsp ground cloves
  • 1/2 tsp ground cinnamon
  • 1 tsp ground white pepper

Method

  1. Preheat oven to 325 and line a couple baking sheets with parchment paper.
  2. Using a Kitchen Aid or mixer cream the butter and sugar, add the eggs, molasses and vinegar.
  3. Mix the dry ingredients together in a medium size bowl and add gradually to the wet ingredients and mix until a slightly sticky dough forms. You don’t have to chill it but it’s easier to work with if you pop it in the fridge for 30 minutes.
  4. Roll dough into 1″ balls and place 2″ apart on the baking sheets (they do spread). You can roll them in sugar if you like for extra crackle.
  5. Bake 12-14 minutes. You are after a slightly chewy cookie so you may have to experiment with your own oven.
  6. Cool on the pan for 5 minutes and then move to a wire rack to cool completely. They freeze well so bag a couple dozen and put them away and keep the remainder in a tin cookie box to maintain the chewy texture.

Makes about 6 dozen depending on how big you roll the dough balls.



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