Makes 48 cookies
These gingersnaps get an extra spicy kick from black pepper. (If you prefer a milder flavor, omit the pepper and reduce the ground ginger
to 2 teaspoons.) The gingersnaps depend on tub-style shortening–not butter, margarine, or shortening sticks–for their crisp, firm texture and crackled tops.
- 2 cups all-purpose flour
- 1 Tbs. ground ginger
- 2 tsp. baking soda
- 1 tsp. ground cinnamon
- ½ tsp. salt
- ¼ tsp. ground black pepper
- ¾ cup tub-style shortening
- ⅔ cup plus ½ cup sugar, divided
- ⅓ cup dark brown sugar
- 3 Tbs. plain rice milk or soymilk
- ¼ cup molasses
1. Whisk together flour, ginger, baking soda, cinnamon, salt, and pepper in large bowl. Set aside.
2. Cream shortening, 2/3 cup sugar, and brown sugar with electric mixer until fluffy. Add rice milk, and beat until smooth. Beat in molasses. Add flour mixture 1/2 cup at a time, beating after each addition, until soft dough forms.
3. Divide dough in half. Transfer each dough half to large sheet of plastic wrap or wax paper. Use plastic wrap to shape dough into 2 2-inch-diameter logs. Wrap tightly, and chill 2 hours, or overnight.
4. To bake cookies: Preheat oven to 350ºF. Place remaining 1/2 cup sugar in shallow bowl. Slice dough logs into 1/2-inch-thick slices, rolling logs 90 degrees between slices to keep edges round. Dip one side of each slice in sugar, and place sugar-side up on greased or parchment paper–lined baking sheet. Bake 10 to 12 minutes, or until cookies are crackled and dry on top. Cool 2 to 3 minutes on baking sheet, then transfer to wire rack to cool completely.
December 2011 p.75