Basic Gingersnap Cookies

Spicy crispy gingerbread cookies made with black pepper. Cut into shapes for the winter holidays.

• Preparation Time: 15 mins
• Cooking Time: 8 mins
• Total Time: 23 mins
• Calories: 176 Calories

Ingredients

• 2 eggs
• 1 teaspoon baking soda
• 1 cup packed brown sugar
• ½ teaspoon baking powder
• 1 cup unsalted butter, softened
• 1 ½ teaspoons salt
• 6 cups all-purpose flour
• 1 cup unsulfured molasses
• 4 teaspoons ground ginger
• 4 teaspoons ground cinnamon
• 1 ½ teaspoons ground cloves
• 1 teaspoon ground black pepper

Recipe Instructions

Step 1

Preheat oven to 350 degrees F (175 degrees C).

Step 2

Sift together the flour, baking soda, baking powder, salt, ginger, cinnamon, cloves, and black pepper; set aside. In a large bowl, or stand mixer with the paddle attachment, cream together the butter and sugar until smooth. Beat in the eggs one at a time, then stir in the molasses. Gradually mix in the sifted ingredients. Divide the dough into thirds and wrap in plastic wrap. Refrigerate for at least one hour.

Step 3

On a lightly floured surface, roll the dough out to 1/8 inch in thickness. Cut into desired shapes with cookie cutters. Place cookies 1 1/2 inches apart onto cookie sheets.

Step 4

Bake for 8 to 10 minutes in the preheated oven, until cookies are crisp but not dark. Remove to wire racks to cool completely. Decorate as desired.