Nancy’s Spicy English Gingersnaps Recipe

Submitted By: Nancy from Evanston.

Nancy’s Spicy English Gingersnaps Notes

The surprising addition of pepper and ginger nibs adds to the spiciness of these gingersnaps.

Serves / Yields

48 cookies

Preparation Instructions
  1. Combine the flour, baking soda, both gingers, cinnamon, salt, pepper and allspice in a medium bowl; set aside.
  2. Cream butter in a large bowl with a mixer on medium speed until light and fluffy.
  3. Beat in brown sugar until well blended; beat in egg and molasses until thoroughly combined. Gradually add the reserved flour mixture, beating well after each addition.
  4. Chill 1 hour. (Dough will be sticky.)
  5. Heat oven to 350 degrees.
  6. Shape dough into balls 1 1/2 inches in diameter (a Good Grips medium cookie scoop saves time). Dip tops in raw sugar. Place cookies, sugared side up, about 2 inches apart on ungreased baking sheets.
  7. Bake until cookies are firm to the touch and the edges are beginning to brown, 16-18 minutes. Let stand 1 minute; transfer cookies to wire rack to cool.
Helpful Hints

Nutrition information per serving: 79 calories, 34% of calories from fat, 3 g fat, 2 g saturated fat, 12 mg cholesterol, 12 g carbohydrates, 1 g protein, 101 mg sodium, 0.2 g fiber

Quick Shopping List

China "Number One" Ginger, Whole Root Or Powder
Ground, in a glass shaker jar
In a 1/2 cup shaker jar, net wt. 1.75 oz.
Crystallized Ginger, Slices, Chunks or Nibs
Nibs, in a resealable plastic bag
4 oz.
Vietnamese "Saigon" Cassia Cinnamon, Cracked or Ground
Ground, in a glass shaker jar
1/2 cup in shaker jar, net 2 oz.
La Baleine French Sea Salt, Coarse or Fine
Fine Grain
26 oz. container
Tellicherry Ground Black Pepper
30/60 Mesh (Regular Dustless Grind) in a glass jar
1/2 cup shaker jar, net wt. 2 oz.
Allspice Berries, Whole or Ground
Ground, in a glass shaker jar
In a 1/2 cup shaker jar, net wt 2 ounces

This recipe has no comments. Be the first to submit a comment!