Midnight Gingersnaps16 Reviews
- Prep: 20 min
- Cook: 15 min
- Ready In: 1 hr 5 min
“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).” - by Fjellmannjenta
Original recipe yields 4 dozen
- 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.
- Preheat oven to 375 degrees F (190 degrees C).
- 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.
- Bake in preheated oven 8 minutes, then cool on the baking sheet for 5 minutes before removing to a wire rack to cool completely.
Amount Per Serving (48 total)
- 42 cal
- 2 g
- 5.8 g
Based on a 2,000 calorie diet
Reviews (16)Rate This Recipe
"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 the..." See morey would be more tolerable for people who are sensitive to this (like me)."
"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 cay..." See moreenne pepper. "
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