Gingersnaps

13 ingredients
3 steps

Ingredients

  • 2 1/2 cups flour
  • 1 tablespoon ground ginger
  • 2 teaspoons baking soda
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon black pepper
  • 1/8 teaspoon salt
  • 1/2 cup butter, softened
  • 3/4 cup granulated sugar
  • 1/2 cup dark brown sugar, packed
  • 1/4 cup molasses
  • 1 egg, large
  • 1 egg white, large
  • cooking spray

Directions

  1. 1
    Lightly spoon flour into dry measuring cups, and level with a knife. Combine 2 cups flour, ginger, baking soda, cinnamon, pepper, and salt. Beat margarine, 1/2 cup granulated sugar, and brown sugar at medium speed of a mixer until light and fluffy. Add molasses, and beat 2 minutes. Add egg and egg white, and beat mixture until fluffy. Stir in the flour mixture until well-blended. Shape the dough into a ball with floured hands; add enough of remaining flour, 1 tablespoon at a time, to prevent dough from sticking. Wrap in plastic wrap; chill 1 hour.
  2. 2
    Preheat oven to 375°.
  3. 3
    Shape dough into 30 balls with floured hands. Roll balls in 1/4 cup granulated sugar; place 2 inches apart on baking sheets coated with cooking spray. Bake at 375° for 12 minutes. Immediately remove cookies from pans to a wire rack; cool completely.

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