Great cookie recipe. The pepper gives it the snap!

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Ingredients

36
Original recipe yields 36 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Sift together the flour, baking soda, baking powder, salt, ginger, cinnamon, cloves, and black pepper; set aside. In a large bowl, or stand mixer with the paddle attachment, cream together the butter and sugar until smooth. Beat in the eggs one at a time, then stir in the molasses. Gradually mix in the sifted ingredients. Divide the dough into thirds and wrap in plastic wrap. Refrigerate for at least one hour.

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  • Preheat oven to 350 degrees F (175 degrees C).

  • On a lightly floured surface, roll the dough out to 1/8 inch in thickness. Cut into desired shapes with cookie cutters. Place cookies 1 1/2 inches apart onto cookie sheets.

  • Bake for 8 to 10 minutes in the preheated oven, until cookies are crisp but not dark. Remove to wire racks to cool completely. Decorate as desired.

Nutrition Facts

176 calories; 5.6 g total fat; 24 mg cholesterol; 147 mg sodium. 29.2 g carbohydrates; 2.6 g protein; Full Nutrition

Reviews (9)

Read More Reviews

Most helpful positive review

Rating: 5 stars
12/16/2003
Great recipe! Easy to make and work with. Children of my girl scout troop and husband love it. Read More
(20)
12 Ratings
  • 5 star values: 8
  • 4 star values: 4
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
12/16/2003
Great recipe! Easy to make and work with. Children of my girl scout troop and husband love it. Read More
(20)
Rating: 5 stars
12/16/2003
Great recipe! Easy to make and work with. Children of my girl scout troop and husband love it. Read More
(20)
Rating: 5 stars
12/14/2009
Truly easy. I roll the dough out in powdered sugar. Once I ran short of molasses and made it up with honey it worked fine! A simple glaze of powdered sugar corn syrup water and vanilla makes a good icing for these and dries shiny and hard. Lemon extract would be good too. Read More
(10)
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Rating: 4 stars
08/08/2006
easy to make and taste good (one important ingredient is cinnamon powder...it enriches the aroma of the cookies) I think it is a bit too sweet suggest to reduce the amount of sugar. Read More
(10)
Rating: 5 stars
07/27/2008
I made this recipe and it's awesome. I didn't put as much of the cloves as it called for but that was personal preference. I was looking for a recipe that was like what my Gramp used to make. This was almost exactly the same. I baked for 6 to 7 minutes and checked. They were usually done. They were great for dipping in tea!!!:) Read More
(7)
Rating: 5 stars
12/13/2007
amazing! cut beautifully a definate keeper. It was quite amusing to watch my sister try to figure out the "new" spice I used - she didn't believe me when I told her that its Pepper!:) Read More
(4)
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Rating: 4 stars
12/07/2012
This cookie is tasty but holy muscles! you get a work out with this dough! I added more liquid for it to come together but it was still really difficult to roll out. I played around with it then decided enough was enough and my exercise was over for the day. I froze the rest for pie crust or another cookie exercise day. This bakes up very nice in the oven and you can end up with crunchy cookies if you bake longer or have a thinner dough (yeah mine wasn't so thin) or soft if you have thick dough and cook a bit less. They are full of ginger flavor so if you like that odds are you'll like this cookie. Thanks for the recipe! Read More
(2)
Rating: 4 stars
10/19/2013
The taste is good but these are more like "gingerbread" than "ginger snaps." I think of ginger snaps being thin and crispy but these turned out think and cake-like. They didn't last long so I'm giving them 4 stars but if they'd been more like ginger snaps they would've gotten 5 stars. Thanks for sharing! Read More
(1)
Rating: 4 stars
12/23/2013
I used all fresh spices and topped the cookies with lavender vanilla bean sugar from our local Savory Spice Shop (brushed on olive oil and sprinkled sugar). I used white pepper instead of black. I refrigerated the dough overnight. I cut very thin small cookies and baked them for 10-12 minutes instead. They were crispy ginger snaps and I got the most compliments on cookies that I've ever received. Very tasty! Thanks for the recipe! Read More
(1)
Rating: 5 stars
08/27/2012
Excellent texture easy to make and fabulous flavor. A winner! Read More