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Midnight Gingersnaps Recipe

Recipe by: 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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  • Directions
  • Ingredients
  • Nutrition
Directions
  • Prep20 m
  • Cook15 m
  • Ready In1 h 5 m
  • 1Stir 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.
  • 2Preheat oven to 375 degrees F (190 degrees C).
  • 3Refrigerate 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.
  • 4Bake in preheated oven 8 minutes, then cool on the baking sheet for 5 minutes before removing to a wire rack to cool completely.
Ingredients
  • 48 servings
  • 42 cals
  • 1/2 cup molasses
  • 1/2 cup butter
  • 1 1/2 cups all-purpose flour
  • 1/2 teaspoon baking powder
  • 1 teaspoon ground ginger
  • 1 teaspoon cocoa powder
  • 1 teaspoon white sugar
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground clove
  • 1 pinch cayenne pepper
  • 1 pinch ground black pepper
  • 1 pinch ground nutmeg
  • 1 pinch salt
Nutrition

Amount per serving ( 5 total)

  • Calories:
    42
    2%
  • Fat:
    2
    3%
  • Carbs:
    5.8
    2%
  • Protein:
    0.4
    < 1%
  • Cholesterol:
    5
    2%

Based on a 2,000 calorie diet

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