Gingersnap Cookies are my family’s favorite Christmas cookie. I post this Gingersnap Cookie Recipe now, as the base to my favorite Summer dessert – the Key Lime Pie. They make the best crust in the world. You’ll never look at another graham cracker crust again. Ginger is a great flavor for the Summer, and shouldn’t be overlooked or stuffed in the back of the cupboard/fridge for Christmastime. If you’re craving these cookies over the Summer and don’t plan to go on to the Key Lime Cheesecake Bar Recipe, add some fresh squeezed lime (or lemon) juice to the cookie dough and make yourself a lovely Moscow Mule and sit out on the patio at home.
Gingersnap Cookie Recipe
Author: The Realistic Housewife
Recipe type: Dessert, Cookie
Prep time:
Cook time:
Total time:
Serves: 20-30
Ingredients
- ¾ Cup Butter
- 1 Cup Sugar
- 1 Egg
- ¼ Molasses (if you don’t want the full flavor they make mild versions!)
- 2 Cups Flour
- 1 Tablespoon Ginger
- 1 Teaspoon Cinnamon
- 1 Teaspoon Baking Soda
- ½ Teaspoon Salt
- ½ Teaspoon Crushed Peppercorns (I used red peppercorns this time, you can use just regular old black pepper, too)
Instructions
- Heat the oven to 325 degrees
- Cream sugar and butter
- Add the egg and molasses
- Mix together dry ingredients separately
- Add dry ingredients to mixture and mix well
- Refrigerate for 1 hour
- Roll into balls and roll in sugar (I used sugar in the raw, obviously
you don’t have to) - Bake for 10-12 minutes!
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