{"id":505644,"date":"2010-10-17T18:38:00","date_gmt":"2010-10-17T22:38:00","guid":{"rendered":"https:\/\/enrilemoine.com\/?p=505644"},"modified":"2026-09-29T11:30:05","modified_gmt":"2026-09-29T15:30:05","slug":"gingery-double-ginger-snaps","status":"publish","type":"post","link":"https:\/\/enrilemoine.com\/en\/2010\/10\/17\/gingery-double-ginger-snaps\/","title":{"rendered":"Double Ginger Snaps with Pecans and White Pepper Recipe"},"content":{"rendered":"\n
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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.<\/p>\n\n\n\n

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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.<\/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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  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>
  6. Other Recipes You Will Love<\/a>
  7. Double Ginger Snaps with Pecans and White Pepper Recipe<\/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
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    About Crystallized Ginger<\/h2>\n\n\n\n
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    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

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    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<\/a>, spiced breads<\/a> 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> 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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    \"Enri<\/figure>\n<\/div>\n<\/div>\n<\/div>\n\n\n

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    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