* 2 cups all purpose flour * 1 teaspoon baking soda * 1/2 teaspoon ground cinnamon * 1/2 teaspoons salt * 1/4 teaspoon finely ground black pepper * 2 teaspoons freshly grated ginger * 1/2 cup butter, softened * 1/2 cup sugar * 1 large egg * 1/2 cup dark molasses * Raw sugar, for rolling
**Instructions:**
1. Preheat oven to 350 degrees F. and line a baking sheet with parchment paper. 2. In a large bowl, whisk together flour, baking soda, cinnamon, salt and pepper. Set aside. 3. In a separate bowl, beat butter, sugar, ginger, egg, and molasses. Add the dry ingredients and mix again until a smooth, sticky dough comes together. 4. Scoop rounded tablespoons of cookie dough and roll them in raw sugar. 5. Place the cookies on the prepared baking sheet spaced about two inches apart. Gently press each cookie, but don’t flatten completely. 6. Bake for about 10-11 minutes until they have puffed and slightly cracked.
Remove from the oven and let rest for a minute on the baking sheet before transferring to a wire rack to cool completely. Serve and enjoy!
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original recipe [here](https://livingthegourmet.com/2023/12/gingersnap-cookies.html)
**Ingredients:**
* 2 cups all purpose flour
* 1 teaspoon baking soda
* 1/2 teaspoon ground cinnamon
* 1/2 teaspoons salt
* 1/4 teaspoon finely ground black pepper
* 2 teaspoons freshly grated ginger
* 1/2 cup butter, softened
* 1/2 cup sugar
* 1 large egg
* 1/2 cup dark molasses
* Raw sugar, for rolling
**Instructions:**
1. Preheat oven to 350 degrees F. and line a baking sheet with parchment paper.
2. In a large bowl, whisk together flour, baking soda, cinnamon, salt and pepper. Set aside.
3. In a separate bowl, beat butter, sugar, ginger, egg, and molasses. Add the dry ingredients and mix again until a smooth, sticky dough comes together.
4. Scoop rounded tablespoons of cookie dough and roll them in raw sugar.
5. Place the cookies on the prepared baking sheet spaced about two inches apart. Gently press each cookie, but don’t flatten completely.
6. Bake for about 10-11 minutes until they have puffed and slightly cracked.
Remove from the oven and let rest for a minute on the baking sheet before transferring to a wire rack to cool completely. Serve and enjoy!