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Midnight Gingersnaps

Midnight Gingersnaps

  • Prep

    20 m
  • Cook

    15 m
  • Ready In

    1 h 5 m
Fjellmannjenta

Fjellmannjenta

These are tiny gingersnaps that pack a punch of flavor! I call them 'midnight' because they taste dark and mysterious to me. They are similar to the German pfeffernuss (peppernuts).

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Ingredients {{adjustedServings}} servings

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Original recipe yields 48 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 42 kcal
  • 2%
  • Fat:
  • 2 g
  • 3%
  • Carbs:
  • 5.8g
  • 2%
  • Protein:
  • 0.4 g
  • < 1%
  • Cholesterol:
  • 5 mg
  • 2%
  • Sodium:
  • 28 mg
  • 1%

Based on a 2,000 calorie diet

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Directions

  1. Stir together the molasses and butter in a saucepan over medium heat until it begins to boil. Remove from heat and set aside to cool until cool enough to handle. Stir together flour, baking powder, ginger, cocoa powder, sugar, cinnamon, clove, cayenne pepper, black pepper, nutmeg, and salt in a large bowl until thoroughly blended. Pour in the warm molasses mixture, and stir until a dough forms.
  2. Preheat oven to 375 degrees F (190 degrees C).
  3. Refrigerate until the dough firms, about 10 minutes. Form dough into balls, using about 2 tablespoons per cookie. Place onto a baking sheet, and flatten slightly.
  4. Bake in preheated oven 8 minutes, then cool on the baking sheet for 5 minutes before removing to a wire rack to cool completely.
  5. All done! Now take a photo, rate it, and share your accomplishments!
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Reviews

Heather
14

Heather

3/18/2008

I made these cookies for christmas in place of my usual gingerbread cookies. My entire family loved them. One warning, they are pretty spicy (by this I mean heat). I think with less cayenne pepper they would be more tolerable for people who are sensitive to this (like me).

a.vonwaggoner
12

a.vonwaggoner

10/23/2008

These cookies are great! For me they also turned out softer with a smaller yield (but that is why I chose this recipe). I also added another pinch of ginger and used ground cardamom instead of the cayenne pepper.

sar_tam
12

sar_tam

4/8/2008

i prefer the original recipe for gingersnaps these were a bit too soft and their flavour wasnt strong enough maybe i'll put more ginger next time

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