Ingredients1 h 53 m servings 176 cals
- 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.
- 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.
Per Serving: 176 calories; 5.6 g fat; 29.2 g carbohydrates; 2.6 g protein; 24 mg cholesterol; 147 mg sodium. Full nutrition
ReviewsRead all reviews 9
Great recipe! Easy to make and work with. Children of my girl scout troop and husband love it.
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...
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.
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. ...
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! :)
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...
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....
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...