There's Gingersnaps....then There's Gingersnaps!

Total Time: 27 mins Preparation Time: 15 mins Cook Time: 12 mins

Ingredients

• 2/3 cup crystallized ginger
• 2/3 cup unsalted butter, softened
• 1 cup brown sugar
• 1 egg
• 1/4 cup molasses
• 2 teaspoons baking soda
• 1 teaspoon cinnamon
• 1/8 teaspoon ground black pepper
• 2 3/4 cups unbleached all-purpose flour
• granulated sugar, for dipping

Recipe

• 1 use your food processor to process the crystallized ginger to small pea-size pieces, or chop with knife.
• 2 preheat oven to 350 degrees f.
• 3 in a stand mixer, cream butter and brown sugar until light and fluffy.
• 4 while mixing on medium speed (speed 4 on a kitchenaid), add egg and combine until incorporated.
• 5 add molasses and mix to incorporate.
• 6 scrape bowl.
• 7 combine baking soda, salt and other spice in a small bowl and add to butter mixture.
• 8 beat until thoroughly incorporated.
• 9 dump flour into bowl and decrease speed to slow.
• 10 mix until just incorporated.
• 11 carefully scrape sides and bottom of bowl and mix briefly to incorporate all ingredients.
• 12 add crystallized ginger and mix to distribute evenly.
• 13 use an ice cream scoop or a large spoon to measure balls of dough onto an ungreased cookie sheet.
• 14 with the heel of your hand, slightly flatten dough balls and dip into granulated sugar.
• 15 bake at 350f degrees for 12-16 minutes.