Photo: Linda Pugliese, Hector Sanchez; Styling: Heather Chadduck Hillegas, Buffy Hargett Miller
Hands-on Time
15 Mins
Total Time
1 Hour 25 Mins
Makes 1 1/2 dozen

Fresh ginger and black pepper bring a kick to this classic cookie. Prep tip: Swirl a liquid measuring cup with a thin coat of vegetable oil before measuring molasses for the most accurate (and least sticky) result.

How to Make It

Step 1

Preheat oven to 350°. Beat dark brown sugar and shortening in a medium bowl at medium speed with an electric mixer until creamy. Add egg, molasses, and ginger; beat 30 seconds. Sift flour with next 4 ingredients in a small bowl. Add flour mixture to butter mixture, and beat at low speed until combined.

Step 2

Place sanding sugar in a small bowl. Drop dough by level spoonfuls into sanding sugar, using a 1 1/2-inch cookie scoop; roll to coat. Place coated cookies 3 inches apart on 2 parchment paper-lined baking sheets.

Step 3

Bake, in batches, at 350° for 10 to 12 minutes or until cookies are fragrant and browned around edges. Cool on pans 5 minutes; transfer to a wire rack, and cool completely (about 30 minutes).

Chef's Notes

Sanding sugar can be ordered online or purchased wherever specialty cake supplies are sold.

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Ratings & Reviews


December 22, 2015
I have a favorite gingersnap cookie that i really like  but i wanted to try something different....i am glad i did.  These are delicious....only substitution i made was using turbinado sugar instead of sanding sugar since i had the raw sugar on hand.  I loved the fresh ginger and pepper