Gingersnaps

The ingredients of the recipe

• 2 1⁄2 cups flour
• 1 tablespoon ground ginger
• 2 teaspoons baking soda
• 1 teaspoon ground cinnamon
• 1⁄4 teaspoon black pepper
• 1⁄8 teaspoon salt
• 1⁄2 cup butter, softened
• 3⁄4 cup granulated sugar
• 1⁄2 cup dark brown sugar, packed
• 1⁄4 cup molasses
• 1 egg, large
• 1 egg white, large
• cooking spray

Preparation

Lightly spoon flour into dry measuring cups, and level with a knife. Combine 2 cups flour, ginger, baking soda, cinnamon, pepper, and salt. Beat margarine, 1/2 cup granulated sugar, and brown sugar at medium speed of a mixer until light and fluffy. Add molasses, and beat 2 minutes. Add egg and egg white, and beat mixture until fluffy. Stir in the flour mixture until well-blended. Shape the dough into a ball with floured hands; add enough of remaining flour, 1 tablespoon at a time, to prevent dough from sticking. Wrap in plastic wrap; chill 1 hour.

Preheat oven to 375°.

Shape dough into 30 balls with floured hands. Roll balls in 1/4 cup granulated sugar; place 2 inches apart on baking sheets coated with cooking spray. Bake at 375° for 12 minutes. Immediately remove cookies from pans to a wire rack; cool completely.

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Source: Food