Ginger Snaps

Ingredients

• ¾ cup flour
• ¼ teaspoon salt
• 1 teaspoon baking soda
• 1 tablespoon ground ginger
• 1 teaspoon ground cinnamon
• ¼ teaspoon ground allspice
• ⅛ teaspoon fresh ground pepper
• 7 tablespoons unsalted butter
• ¼ cup sugar, plus 1/2 cup for dusting
• ¼ cup brown sugar
• 1 egg, lightly beaten
• 2 tablespoons molasses
• 1 tablespoon grated lemon rind

• Nutritional Information

  • Nutritional analysis per serving (24 servings)

    85 calories; 3 grams fat; 2 grams saturated fat; 0 grams trans fat; 0 grams monounsaturated fat; 0 grams polyunsaturated fat; 13 grams carbohydrates; 0 grams dietary fiber; 9 grams sugars; 0 grams protein; 16 milligrams cholesterol; 81 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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Two dozen cookies

Preparation

1. Preheat the oven to 350 degrees. Sift the flour, salt, baking soda and spices together. Set aside. Grease 2 large cookie sheets with 1 tablespoon of the butter. Set aside.
2. In a large bowl, cream the butter and both sugars until smooth. Add the egg, molasses and lemon zest. Beat well. Gradually add the dry ingredients. Beat until smooth. Dust teaspoonfuls of dough with the sugar. Drop them onto the cookie sheets, spaced 2 inches apart. Flatten each piece into a disc. Bake until lightly golden, about 10 to 15 minutes. Set aside to cool.

25 minutes