It is the time of the year to make some gingersnaps! I’ve made some ginger cookies before and was pretty satisfied with them, but this time I made a few changes and love them even more!
2 ¼ C all-purpose flour
2 tsp baking soda
1 Tbsp ground ginger
1 tsp ground cinnamon
¼ tsp ground black pepper, yup you heard me, black pepper
1 Tbsp cocoa powder, yup, another secret ingredient
½ tsp salt
¾ C unsalted butter, softened
¾ C granulated sugar
1 egg, slightly beaten
¼ C dark molasses
1. In a bowl, sift together flour, baking soda, ground ginger, ground cinnamon, black pepper, cocoa powder, and salt; set aside
the tablespoon of cocoa powder is the key! don't tell; it's our little secret.
2. In another bowl, beat soften butter until creamy. Beat in sugar until smooth,
mix in egg, a little at a time
and then add in molasses, mix until incorporated.
Mix in half of the flour mixture until the flour almost disappears and then add in the rest and mix well.
3. Chill dough in the fridge for at least two hours. I let it sit in the fridge overnight so the spices really got spicy
4. Pinch off some cookie dough, shape into balls and roll each in cinnamon sugar. I skipped this part and just scoop cookie dough onto baking sheet.
5. Bake in preheated 350F oven for 9-11 minutes or until the edges of the cookies start to brown.
Y'all are beautiful
* Bake the cookies for 9 minutes if you like chewy cookies, and 11 if you’re going for the snap! I baked mine for exactly 10 minutes and they are crispy on the outside, chewy on the inside. PERFECTION!
6. Let cookies cool completely before storing them in an airtight container.