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Giant Gingersnaps


"Mustard powder gives this oversized version of a favorite holiday cookie a little bite."
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1 h 15 m servings 375 cals
Original recipe yields 14 servings (14 cookies)

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  1. Preheat oven to 350 degrees F (175 degrees C). Arrange racks in upper and lower thirds of oven. Line 2 baking sheets with parchment paper.
  2. Whisk together flour, ginger, baking soda, allspice, mustard powder, salt, and pepper in a bowl. Beat together butter, date sugar, and 1/2 cup raw sugar in a separate bowl with an electric mixer at medium speed until light and fluffy, about 3 minutes. Beat in syrup and egg. Reduce mixer speed to low and gradually beat in flour mixture until a soft dough forms. Turn out dough and wrap in plastic wrap; refrigerate 1 hour.
  3. Cut dough into 14 pieces and roll each into a ball between your hands until smooth. Transfer to prepared baking sheets, spacing at least 3 inches apart. Flatten into 2 1/2-inch rounds (about 1/2 inch thick). Sprinkle with remaining tablespoon raw sugar.
  4. Bake, switching positions of sheets halfway through baking, until set, 12 to 15 minutes. Let cool 1 minute on baking sheets, then transfer to a wire rack to cool completely, about 20 minutes.

Nutrition Facts

Per Serving: 375 calories; 13.7 g fat; 64.2 g carbohydrates; 2.5 g protein; 48 mg cholesterol; 327 mg sodium. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved

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These are OK. Not as spicy as I hoped, even though I doubled the mustard powder and added candied ginger I had on hand. Also, I thought there was no reason to make them "giant" so I made them n...