{"id":458,"date":"2010-10-17T06:13:00","date_gmt":"2010-10-17T06:13:00","guid":{"rendered":"https:\/\/enrilemoine.com\/2010\/10\/17\/gingery-double-ginger-snaps\/"},"modified":"2023-08-03T10:15:20","modified_gmt":"2023-08-03T14:15:20","slug":"gingery-double-ginger-snaps","status":"publish","type":"post","link":"https:\/\/enrilemoine.com\/en\/2010\/10\/17\/gingery-double-ginger-snaps\/","title":{"rendered":"Ginger Snaps with Pecans and White Pepper Recipe"},"content":{"rendered":"\n
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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.<\/p>\n\n\n\n

\"A<\/figure>\n\n\n\n

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.<\/p>\n\n\n

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As a member of the\u00a0Amazon Affiliate Program<\/a>\u00a0and other affiliate programs, I receive compensation for products sold through the affiliate links in this post at no cost to the buyer.<\/em><\/em><\/p>\n\n<\/div>\n\n\t\t\t\t

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\n\t\t\t\t\t\t\tHere you’ll find…<\/strong>\t\t\t\t\t\t\t\t\t\t\t\t\t<\/path><\/svg>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t
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  1. About Crystallized Ginger<\/a>
  2. My Favorite Cookies for My Favorite Season<\/a>
  3. Ingredients<\/a>
  4. How to Make Double Ginger Snaps with Pecans and White Pepper<\/a>
  5. FAQs<\/a><\/ol>\t\t\t\t\t<\/div>\n\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t<\/div><\/div>\n\n\n\n

    About Crystallized Ginger<\/h2>\n\n\n\n
    \"A<\/figure>\n\n\n\n

    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.<\/p>\n\n\n\n

    \n
    \n\n

    My Favorite Cookies for My Favorite Season<\/em><\/em><\/h2>\n\n\n\n

    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.<\/em><\/p>\n\n\n\n

    When my sons were little, a few days before Halloween, Tom\u00e1s Eugenio and I would bake cookies shaped like pumpkins, ghosts, witch hats and bats.<\/em><\/p>\n\n\n\n

    After All Saints’ Day, we baked all kinds of treats: cookies, biscotti, spiced breads and cakes loaded with spices.<\/em><\/p>\n\n\n\n

    My sons are grown men now, but molasses, rum, cinnamon, ginger, cloves, cardamom and nutmeg still fill the house as soon as September comes.<\/em><\/p>\n\n\n\n

    Those aromas, plus the fact that I love baking to give as gifts, make this the best time of year in my home.<\/em><\/p>\n\n\n\n

    And of everything I bake this season, these ginger snaps are always at the top of the list.<\/em><\/p>\n\n\n\n

    Happy baking!<\/em><\/p>\n\n\n\n

    Enri<\/strong><\/em><\/p>\n\n<\/div>\n\n

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    \n
    \"Enri<\/figure>\n<\/div>\n<\/div>\n<\/div><\/div><\/div>\n\n\n\n
    \n

    Ingredients<\/h2>\n\n\n\n
    \"A<\/figure>\n\n\n\n

    To make these double ginger snaps you will need:<\/p>\n\n\n\n

      \n
    • Pecans<\/li>\n\n\n\n
    • Crystallized ginger<\/li>\n\n\n\n
    • All-purpose flour<\/li>\n\n\n\n
    • Baking soda<\/li>\n\n\n\n
    • Ground ginger<\/li>\n\n\n\n
    • Ground cinnamon<\/li>\n\n\n\n
    • Salt<\/li>\n\n\n\n
    • Freshly ground white pepper<\/li>\n\n\n\n
    • Unsalted butter<\/li>\n\n\n\n
    • Sugar<\/li>\n\n\n\n
    • Egg<\/li>\n\n\n\n
    • Molasses<\/li>\n<\/ul>\n\n\n\n

      You will find the exact measurements in the recipe card at the end of the post.<\/p>\n<\/div><\/div>\n\n\n\n

      \n

      How to Make Double Ginger Snaps with Pecans and White Pepper<\/h2>\n\n\n\n
      \"A<\/figure>\n\n\n\n
        \n
      1. Chop and toast.<\/strong>\u00a0Coarsely chop the pecans and toast them in the oven until fragrant, then let them cool. Cut the crystallized ginger into very small pieces.<\/li>\n\n\n\n
      2. Make the dough.<\/strong>\u00a0Mix 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.<\/li>\n\n\n\n
      3. Chill.<\/strong>\u00a0Divide the dough in half, shape it into logs, wrap them in plastic wrap and refrigerate for several hours until firm.<\/li>\n\n\n\n
      4. Slice and bake.<\/strong>\u00a0With 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.<\/li>\n<\/ol>\n\n\n\n

        Pro Tip<\/strong>: Since the dough keeps for days in the fridge, you can bake only what you need and have freshly baked cookies all season long.<\/em><\/p>\n\n\n\n

        \"Six<\/figure>\n<\/div><\/div>\n\n\n\n

        FAQs<\/h2>\n\n\n
        \t\t\t\n\t\t\t\t\t\t\t\t<\/path><\/svg>\n\t\t\t\t\t\t\t<\/span>\n\t\t\t\t\t\t\n\t\t\t\t\t\t\t\t<\/path><\/svg>\n\t\t\t\t\t\t\t<\/span>\n\t\t\tWhat should I do if the dough is too soft to shape into logs?<\/strong><\/span><\/div>

        Refrigerate it for 20 or 30 minutes and try again. Lightly flour your hands and work surface.<\/p><\/div><\/div>

        \t\t\t\n\t\t\t\t\t\t\t\t<\/path><\/svg>\n\t\t\t\t\t\t\t<\/span>\n\t\t\t\t\t\t\n\t\t\t\t\t\t\t\t<\/path><\/svg>\n\t\t\t\t\t\t\t<\/span>\n\t\t\tWhy did my cookies spread so much in the oven?<\/strong><\/span><\/div>

        This usually happens when the dough gets warm. Slice the logs straight from the fridge, keep them cold at all times, and never place cookies on a hot baking sheet; let it cool between batches.<\/p><\/div><\/div>

        \t\t\t\n\t\t\t\t\t\t\t\t<\/path><\/svg>\n\t\t\t\t\t\t\t<\/span>\n\t\t\t\t\t\t\n\t\t\t\t\t\t\t\t<\/path><\/svg>\n\t\t\t\t\t\t\t<\/span>\n\t\t\tWhat should I do if the slices crumble when I cut them?<\/strong><\/span><\/div>

        Use a very sharp straight-edge knife and cut with a firm downward motion. If the dough is too hard, leave it at room temperature for 5 minutes. Chopping the pecans and ginger finely also helps a lot.<\/p><\/div><\/div><\/div>\n\n

        \t\t\t\n\t\t\t\t\t\t\t\t<\/path><\/svg>\n\t\t\t\t\t\t\t<\/span>\n\t\t\t\t\t\t\n\t\t\t\t\t\t\t\t<\/path><\/svg>\n\t\t\t\t\t\t\t<\/span>\n\t\t\tWhy are my cookies soft instead of crisp?<\/strong><\/span><\/div>

        They probably needed one or two more minutes in the oven, or they were stored before they cooled completely. The cookies finish hardening on the rack; store them only when completely cool, and never in the same container with moist, soft cookies like New York-style chocolate chip cookies.<\/p><\/div><\/div>

        \t\t\t\n\t\t\t\t\t\t\t\t<\/path><\/svg>\n\t\t\t\t\t\t\t<\/span>\n\t\t\t\t\t\t\n\t\t\t\t\t\t\t\t<\/path><\/svg>\n\t\t\t\t\t\t\t<\/span>\n\t\t\tCan I use black pepper instead of white?<\/strong><\/span><\/div>

        Yes, but keep in mind that, although the heat is similar, black pepper shows up as dark specks in the dough and has a stronger aroma. I wouldn’t swap it.<\/p><\/div><\/div>

        \t\t\t\n\t\t\t\t\t\t\t\t<\/path><\/svg>\n\t\t\t\t\t\t\t<\/span>\n\t\t\t\t\t\t\n\t\t\t\t\t\t\t\t<\/path><\/svg>\n\t\t\t\t\t\t\t<\/span>\n\t\t\tCan I make them without pecans?<\/strong><\/span><\/div>

        Yes, just leave them out. You can also use toasted walnuts or sliced almonds (although pecans are the perfect match for these cookies).<\/p><\/div><\/div><\/div>\n\n

        \t\t\t\n\t\t\t\t\t\t\t\t<\/path><\/svg>\n\t\t\t\t\t\t\t<\/span>\n\t\t\t\t\t\t\n\t\t\t\t\t\t\t\t<\/path><\/svg>\n\t\t\t\t\t\t\t<\/span>\n\t\t\tCan I make them gluten-free?<\/strong><\/span><\/div>

        I haven’t tried it, but I dare say yes, with a 1:1 gluten-free flour blend. The dough will likely be a bit more fragile, so slice it very cold. <\/p><\/div><\/div>

        \t\t\t\n\t\t\t\t\t\t\t\t<\/path><\/svg>\n\t\t\t\t\t\t\t<\/span>\n\t\t\t\t\t\t\n\t\t\t\t\t\t\t\t<\/path><\/svg>\n\t\t\t\t\t\t\t<\/span>\n\t\t\tWhat is FAQ?<\/span><\/div>

        Lorem ipsum dolor sit amet, consectetur adipiscing elit, sed do eiusmod tempor incididunt ut labore et dolore magna aliqua. Ut enim ad minim veniam, quis nostrud exercitation ullamco laboris nisi ut aliquip ex ea commodo consequat.<\/p><\/div><\/div>

        \t\t\t\n\t\t\t\t\t\t\t\t<\/path><\/svg>\n\t\t\t\t\t\t\t<\/span>\n\t\t\t\t\t\t\n\t\t\t\t\t\t\t\t<\/path><\/svg>\n\t\t\t\t\t\t\t<\/span>\n\t\t\tWhat is FAQ?<\/span><\/div>

        Lorem ipsum dolor sit amet, consectetur adipiscing elit, sed do eiusmod tempor incididunt ut labore et dolore magna aliqua. Ut enim ad minim veniam, quis nostrud exercitation ullamco laboris nisi ut aliquip ex ea commodo consequat.<\/p><\/div><\/div><\/div>","protected":false},"excerpt":{"rendered":"","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_seopress_titles_title":"","_seopress_titles_desc":"","_seopress_robots_index":"","_seopress_robots_follow":"","_seopress_robots_imageindex":"","_seopress_robots_snippet":"","_seopress_robots_primary_cat":"2126","_seopress_robots_breadcrumbs":"","_seopress_robots_freeze_modified_date":"","_seopress_robots_custom_modified_date":"","_seopress_robots_canonical":"","_seopress_social_fb_title":"","_seopress_social_fb_desc":"","_seopress_social_fb_img":"","_seopress_social_fb_img_attachment_id":0,"_seopress_social_fb_img_width":0,"_seopress_social_fb_img_height":0,"_seopress_social_twitter_title":"","_seopress_social_twitter_desc":"","_seopress_social_twitter_img":"","_seopress_social_twitter_img_attachment_id":0,"_seopress_social_twitter_img_width":0,"_seopress_social_twitter_img_height":0,"_seopress_redirections_value":"","_seopress_redirections_enabled":"","_seopress_redirections_enabled_regex":"","_seopress_redirections_logged_status":"both","_seopress_redirections_param":"","_seopress_redirections_type":301,"_seopress_analysis_target_kw":"","_seopress_news_disabled":"","_seopress_video_disabled":"","_seopress_video":[{"url":"","title":"","desc":"","thumbnail":"","duration":"","rating":"","view_count":"","tag":""}],"_seopress_pro_schemas_manual":[],"_seopress_pro_rich_snippets_disable_all":"","_seopress_pro_rich_snippets_disable":[],"_seopress_pro_schemas":[],"_editorskit_title_hidden":false,"_editorskit_reading_time":0,"_editorskit_is_block_options_detached":false,"_editorskit_block_options_position":"{}","_uag_custom_page_level_css":"","wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","footnotes":""},"categories":[2087,2106,2126,2095,2102],"tags":[],"class_list":["post-458","post","type-post","status-publish","format-standard","category-american-cuisine","category-christmas","category-cookies","category-snacks","category-thanksgiving","infinite-scroll-item","generate-columns","tablet-grid-50","mobile-grid-100","grid-parent","grid-33"],"spectra_custom_meta":{"blogger_blog":["enrilemoine.com"],"blogger_author":["Enriqueta E. 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