Snappy ginger cookies

Snappy ginger cookies

  • Servings: 10 servings
  • Difficulty: easy
  • Print


  • 1/2 cup softened butter
  • 2 cups sugar
  • 2 eggs
  • 1/2 cup dark molasses
  • 3 Tablespoons ground ginger
  • 1 teaspoon white (or black) pepper
  • 2 to 4 teaspoons cardamom
  • 4 teaspoons baking soda
  • 1 teaspoon salt
  • 2 teaspoons honey
  • 1 teaspoon vanilla extract
  • 4 cups flour


  1. Add all ingredients except flour into a large bowl and combine until thoroughly mixed.
  2. Add in the flour one cup at a time and thoroughly mix.
  3. Line cookie sheets with parchment paper.
  4. Using a butter or cookie scoop or melon baller (easiest and cleanest) or spoon (messy) drop cookies onto parchment paper at least one inch apart.
  5.  Bake at 350′ for 12 to 14 minutes or until cookies are browned and no longer gooey in the middle.
  6. Serve.
  7. Cookies may be kept in refrigerator for a week or so, but should be allowed to return to room temperature before eating.

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