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Peppery Gingersnaps

Peppery Gingersnaps
YIELDS
24 servings
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Ingredients

¾
cup unsalted butter, room temperature
½
cup sugar
¾
cup dark brown sugar, packed
1
large egg
¼
cup fancy molasses
2
Tbsp grated fresh ginger
2 ½
cup all purpose flour
½
tsp baking soda
½
tsp salt
½
tsp ground cinnamon
¼
tsp ground allspice
¼
tsp ground white pepper
2
Tbsp candied ginger, diced
sugar for dipping
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Directions

Step 1

Beat butter and sugars together until light and fluffy. Stir in egg, molasses and ginger until evenly blended. In a separate bowl, stir dry ingredients together. Add to butter mixture and stir to incorporate. Stir in candied ginger. Cover bowl and chill dough
for 2 hours.

Step 2

Preheat oven to 350 °F and line a baking tray with parchment paper. Shape dough into 1-inch balls and roll in sugar. Press down on baking tray, 3-inches apart. Bake for 12 to 15 minutes and cool completely on baking tray before removing.

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