Recipe: Basic Gingersnap Cookies (using black pepper) for Tina, Utah

Hi Tina:-) Here is a recipe that I found on the internet. I have not tried it. If you do try it, let us know how they turned out.

BASIC GINGERSNAP COOKIES

6 cups all-purpose flour
4 teaspoons ground cinnamon
4 teaspoons ground ginger
1 1/2 teaspoons salt
1 1/2 teaspoons ground cloves
1 teaspoon ground black pepper
1 teaspoon baking soda
1/2 teaspoon baking powder
1 cup unsalted butter, softened
1 cup packed brown sugar
2 eggs
1 cup unsulfured molasses

Sift together the flour, cinnamon, ginger, salt, cloves, black pepper, baking soda, and baking powder; set aside.

In a large bowl, or stand mixer with the paddle attachment, cream together the butter and sugar until light and fluffy.

Beat in the eggs one at a time then stir in the molasses. Gradually mix in the sifted ingredients. Divide the dough into thirds and wrap in plastic wrap. Refrigerate for at least one hour.

WHEN READY TO BAKE:
Preheat oven to 350 degrees F (175 degrees C).

On a lightly floured surface, roll the dough out to 1/8 inch in thickness. Cut into desired shapes with cookie cutters. Place cookies 1 1/2 inches apart onto cookie sheets.

Bake for 8 to 10 minutes in the preheated oven, until cookies are crisp but not dark. Remove to wire racks to cool completely. Decorate as desired.

Makes 72 cookies
Adapted from source: All Recipes