Peppery Ginger Cookies Recipe
Ingredients
- 3/4 cup Butter
- 1/4 cup Molasses
- 1 teaspoon Vanilla Extract
- 2 cups All-Purpose Flour
- 1 cup Brown Sugar, packed
- 2 teaspoons Baking Soda
- 1 Tablespoon Ground Ginger
- 2 teaspoons Ground Cinnamon
- 1/2 teaspoon Ground Nutmeg
- 1/4 teaspoon Ground Cloves
- 1/4 teaspoon Ground Cardamom
- 1/2 teaspoon Black Pepper, freshly ground
- 1/4 teaspoon Salt
- 1 Egg, beaten
- 1/2 cup Candied Ginger, snipped into small pieces
- Additional Sugar
Serves / Yields
3 1/2 - 4 dozen cookies
Preparation Instructions
Melt butter; stir in molasses and vanilla and let cool. In a separate bowl, mix flour, sugar, baking soda, salt and all the spices.
Add beaten egg to cooled butter mixture. Add this mixture to dry ingredients and add candied ginger. Mix dough and refrigerate 15 minutes.
Preheat oven to 375 degrees.
Put sugar in shallow dish. Roll dough into balls and roll in the sugar. Place on ungreased baking sheet, 2 inches apart. Bake for 10 minutes, until cookies are starting to brown and tops start to crack. Let cool on a rack for 5 minutes.
Helpful Hints
Do not overbake, as cookies will turn brittle and bitter. Make sure to use unsalted butter and pure vanilla extract.
Comments:
I haven't made it yet, but it looks like the recipe I had from my mother-in-law (and unfortunately misplaced when I moved a couple of years ago), and that is very, very good, so I can assume it will be great. BTW - If you have a problem with pfefferneusse because they are hard, try a small slice of crisp apple in a tightly closed jar with the cookies for a few days. They get very fruity and soft - and pfefferneusse have an almost forever shelf life.
Rating:
Make it Again? Lee H. would not make this recipe again.
Rating:
Make it Again? Pam P. would make this recipe again.