These double ginger snaps, made with ground and crystallized ginger, white pepper and toasted pecans, are crisp and peppery, and the dough comes together in about 20 minutes. They taste of molasses and warm spices, and your kitchen will smell like fall from the first minute in the oven.
The dough keeps in the fridge for up to 10 days, so I usually double the recipe and bake a fresh batch in 10 minutes whenever I want one with my coffee. Once baked, they keep for up to a month in a tin or airtight jar. Needless to say, they make the perfect gift.
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About Crystallized Ginger
Crystallized ginger, also called candied ginger, is ginger root cooked in syrup and then coated in sugar. It is sweet, chewy and a little spicy, and in these cookies it leaves tiny bits of soft texture and intense flavor that contrast with the crisp dough.
My Favorite Cookies for My Favorite Season
One of the things I love most about living in a four-season climate is how ingredients change with the seasons. Fall is spice season and, as soon as it arrives, I go into a trance and all I want to do is bake.
When my sons were little, a few days before Halloween, Tomás Eugenio and I would bake cookies shaped like pumpkins, ghosts, witch hats and bats.
After All Saints’ Day, we baked all kinds of treats: cookies, biscotti, spiced breads and cakes loaded with spices.
My sons are grown men now, but molasses, rum, cinnamon, ginger, cloves, cardamom and nutmeg still fill the house as soon as September comes.
Those aromas, plus the fact that I love baking to give as gifts, make this the best time of year in my home. And of everything I bake this season, these ginger snaps are always at the top of the list.
Happy baking!
Enri
Ingredients
To make these double ginger snaps you will need:
- Pecans
- Crystallized ginger
- All-purpose flour
- Baking soda
- Ground ginger
- Ground cinnamon
- Salt
- Freshly ground white pepper
- Unsalted butter
- Sugar
- Eggs
- Molasses
You will find the exact measurements in the recipe card at the end of the post.
How to Make Double Ginger Snaps with Pecans and White Pepper
- Chop and toast. Coarsely chop the pecans and toast them in the oven until fragrant, then let them cool. Cut the crystallized ginger into very small pieces.
- Make the dough. Mix the dry ingredients with the spices. In another bowl, beat the butter with the sugar until creamy, add the egg and the molasses, then add the flour mixture. Finish with the pecans and crystallized ginger.
- Chill. Divide the dough in half, shape it into logs, wrap them in plastic wrap and refrigerate for several hours until firm.
- Slice and bake. With a sharp straight-edge knife, slice the logs, place the slices on parchment-lined baking sheets and bake until golden. Let them cool on a wire rack, where they finish crisping up.
Pro Tip: Since the dough keeps for days in the fridge, you can bake only what you need and have freshly baked cookies all season long.
FAQs
Did You Know…?
Ginger cookies have a surprisingly elegant past. Queen Elizabeth I of England had gingerbread figures made to represent foreign dignitaries and members of her court, and served them at her banquets. And why do we associate them with the holidays? Partly because spices were believed to warm the body in winter.
Source: TIME, “The History of Gingerbread Men.”
Other Recipes You Will Love
- Pecan Pie with Molasses and Rum
- Gingerbread
- Pumpkin Spice Bread with Orange Zest
- Grilled Pear Salad with Goat Cheese and Pecans
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Double Ginger Snaps with Pecans and White Pepper Recipe
Ingredients
- 1 ¼ cups pecans 125 g
- ¼ cup crystallized ginger 40 g
- 2 ½ cups all-purpose flour 315 g
- 2 ½ teaspoons baking soda 13 g
- 1 ½ tablespoons ground ginger 8 g
- ½ teaspoon ground cinnamon 1 g
- ½ teaspoon salt 3 g
- ¼ teaspoon freshly ground white pepper 0.5 g
- 14 tablespoons 1 ¾ sticks unsalted butter, at room temperature 200 g
- 1 ¼ cups sugar 250 g
- 1 extra-large egg
- ½ cup molasses 120 ml
Instructions
- Preheat the oven to 350°F (175°C).
- Coarsely chop the pecans, spread them on a baking sheet and bake until lightly toasted and fragrant, 8 to 10 minutes. Let cool and set aside.
- Cut the crystallized ginger into very small pieces. Set aside.
- In a bowl, mix the flour, baking soda, ground ginger, cinnamon, salt and pepper.
- In another bowl, beat the butter and sugar with an electric mixer until creamy, about 5 minutes.
- Add the egg and beat for another 5 minutes.
- Add the molasses and keep beating until the mixture is smooth.
- Add the flour mixture and beat until well combined, 2 to 3 minutes.
- Fold in the crystallized ginger and pecans.
- On a floured surface, divide the dough into two equal portions and shape into logs 1 ½ inches (4 cm) in diameter. Wrap the logs in plastic wrap and refrigerate for at least 4 hours.
- Preheat the oven to 325°F (165°C). Line two baking sheets with parchment paper or a silicone mat.
- With a sharp straight-edge knife, cut each log into ⅛-inch (0.3 cm) slices. Place them on the baking sheets, leaving 1 inch (2.5 cm) between them.
- Bake until golden, 8 to 10 minutes.
- Remove from the oven and let cool completely on a wire rack.
Nutrition
Notes
- Nutritional values are approximate and were calculated automatically with WordPress Recipe Maker. They may vary depending on the specific ingredients and brands you use.
- The dough keeps for up to 10 days in the fridge, well wrapped.
- Baked cookies keep for up to a month in a tin or airtight jar.
- Cool the baking sheets between batches so the cookies don’t spread.
- Double or triple the recipe and bake a few at a time: you’ll have freshly baked cookies to give all season long.
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