Gingersnaps

Directions

1. 1
   Preheat oven to 300°.
2. 2
   In a medium bowl combine flour, baking soda, salt, ground ginger, crystallized ginger, allspice and pepper.
3. 3
   Mix well with a wire whisk.
4. 4
   Set aside.
5. 5
   In a large bowl mix sugar and butter with an electric mixer set at medium speed. Scrape down the sides of the bowl.
6. 6
   Add egg and molasses and beat at medium speed until light and fluffy.
7. 7
   Add the flour mixture and mix at low speed just until combined.
8. 8
   Do not overmix.
9. 9
   Chill the dough in the refrigerator for 1 hour; the dough will be less sticky and easier to handle.
10. 10
    Form dough into balls 1-inch in diameter.
11. 11
    Place onto ungreased cookie sheets 1 1/2-inches apart. Bake 24 to 25 minutes.
12. 12
    Use a spatula to immediately transfer cookies to a cool, flat surface.