Ginger snaps

By á-42947

Ingredients

• 2 1/2 C ALL PURPOSE WHITE FLOUR
• 1/2 tsp baking soda
• 1/4 tsp salt
• 2 tsp ground ginger
• 1 tsp diced crystalized ginger
• 1/2 tsp allspice
• 1/2 tsp ground black pepper
• 1 1/4 C Dark brown sugar, firmly packed
• 3/4 C Salted butter, softened
• 1 large egg
• 1/4 C UNSULFURED MOLASSES

Details

Adapted from mrsfields.com

Preparation

Step 1

Yield: 2 1/2 dozen
Preheat oven to 300 F

1. In a medium bowl, combine flour, soda, salt ground ginger, crystallized ginger, allspice and pepper. Mix well with a wire whisk. Set aside.
2. In a large bowl, mix sugar and butter with electric mixer and set at medium speed. Scrape down sides of bowls. add egg and molasses and beat at medium speed until light and fluffy.
3. Add flour mixture and mix at low speed just until combined. Do not overmix. Chill the dough in refrigerator for 1 hour- the dough will be less sticky and easy to handle.
4. Form dough into balls, 1 inch in diameter. Place onto ungreased cookie sheets, 1 1/2 inches apart. bake 24-25 minutes. Use a spatula to immediately transfer cookies to a cool flat surface.