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These are, by far, the best ginger snaps I’ve ever had. There is a depth of flavor with the addition of crystalized ginger that can’t be beat.
Preheat the oven to 350 degrees.
Cream together the butter and sugar until smooth. Beat in the egg and molasses until blended.
Combine flour, ground ginger, cinnamon, baking soda, salt, pepper, and crystallized ginger and mix into the butter mixture until a soft dough forms.
If you aren’t baking immediately, store the dough in the fridge, tightly covered.
When ready to bake, roll the dough into 1 1/2″ balls and roll in the additional sugar to coat. Place the balls about 2-3″ apart on an ungreased cookie sheet. Bake for 8-12 min (the shorter time for softer, chewier cookies – the longer time for crispier cookies) and allow to cool a few minutes on the sheet before removing to a wire rack to cool completely.