These double ginger snaps with white pepper are crisp and peppery, made with ground and crystallized ginger plus toasted pecans, and the dough comes together in about 20 minutes. They taste of molasses and warm spices, and your kitchen smells like fall from the first minute in the oven. Since the dough keeps in the fridge, you can have a fresh batch ready in 10 minutes to go with your coffee.
I usually double the recipe, keep the dough in the fridge for up to 10 days and bake a few at a time. Once baked, they keep for up to a month in a tin or airtight jar. Needless to say, they make the perfect gift.
As a member of the Amazon Affiliate Program and other affiliate programs, I receive compensation for products sold through the affiliate links in this post at no cost to the buyer.
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
- Egg
- 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
- Venezuelan Rice and Tuna Salad Recipe - June 29, 2026
- Classic Torta Caprese Recipe: Dense, Fudgy, and Gluten-Free - June 14, 2026
- Venezuelan Plantain Arepas with White Cheese Recipe - June 10, 2026
