Nancy’s Spicy English Gingersnaps Recipe

Nancy’s Spicy English Gingersnaps Notes

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

Ingredients

• 2 1/4 cups flour
• 2 teaspoons baking soda
• 1 tablespoon ground ginger
• 1 tablespoon ginger nibs
• 1 teaspoon ground cinnamon
• 1/2 teaspoon salt
• 1/2 teaspoon freshly ground pepper
• 1/2 teaspoon ground allspice
• 1 1/2 sticks (3/4 cup) butter, softened
• 1 cup packed brown sugar
• 1 egg
• 1/4 cup molasses
• 1/2 cup raw sugar or demerara sugar

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

Credit

This recipe was provided by Nancy Baumberger from Evanston.

Cuisines, Courses and Ingredients

• Cookie, Dessert, English, Snack

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