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Nancy’s Spicy English Gingersnaps

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



48 cookies


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.


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


This recipe was provided by Nancy B from Evanston