Double Ginger Snaps with Pecans and White Pepper Recipe

A glass jar filled with pecan ginger snap cookies, shown above text advertising an easy recipe for baking season.

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Double Ginger Snaps with Pecans and White Pepper Recipe

Crisp, peppery ginger snaps with white pepper and toasted pecans. The dough waits in the fridge and you bake a batch in 10 minutes whenever the craving hits.

Prep Time20

Cook Time10

Chilling4

Total Time4 30

Course: Snacks

Cuisine: American

Keyword: Crispy ginger snaps, Double ginger snaps, Double Ginger Snaps with Pecans and White Pepper Recipe, Ginger snaps with pecans, How to Make Double Ginger Snaps with Pecans and White Pepper, Spicy ginger snaps, White pepper ginger snaps

Servings: cookies

Calories: 105kcal

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.

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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