Not-So-Snappy Gingersnaps

This is cookie number 3 in my 12 Weeks of Christmas Cookies series. I’m starting to freak out because the higher that number gets, the closer to the holidays we are. In 9 short weeks, it will be Christmas! Please tell me I’m not the only one freaking out.

For my third cookie, I went with gingersnaps. My only experience with gingersnaps prior to this recipe was the boxed ones. You know, the ones that could break your teeth. Well, a few weeks back I wanted to make a pumpkin cheesecake with a crust made out of gingersnaps but I really wasn’t in the mood to go to the store for a box of cookies so I made some. And they were fantastic. So I made them again. Then again. Three times in less than a month. Un-freakin-believable.

They are nothing like the boxed things. They are crisp but not overly so and soften up significantly as they sit. They also have so much more flavor than the ones from the box and you can taste each one of the spices. I will make these all season and probably well into spring. They’re that good.

If you haven’t checked out the 12 Weeks of Christmas Cookies roundup, please do! There were 30+ posts last week and I swear I bookmarked more than half of them.

Not-So-Snappy Gingersnaps

from David Lebowitz


2 cups flour
1½ teaspoons baking soda
½ teaspoon salt
2 teaspoons ground cinnamon
1 teaspoon ground ginger
¼ teaspoon ground black pepper
11 tablespoons butter, at room temperature
2/3 cup sugar
1 teaspoon vanilla extract
¼ cup molasses
1 large egg, at room temperature
sugar, for coating


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