Gingersnaps

• 2 1/2 c. all-purpose flour
• 1/2 tsp. baking soda
• 1/4 tsp. salt
• 2 tsp. ground ginger
• 1 tsp. diced crystallized ginger
• 1/2 tsp. allspice
• 1/2 tsp. ground black pepper
• 1 1/4 c. dark brown sugar, firmly packed
• 3/4 c. salted butter, softened
• 1 large egg
• 1/4 c. unsulfured molasses

1. Preheat oven to 300u0b0.
2. In a medium bowl combine flour, baking soda, salt, ground ginger, crystallized ginger, allspice and pepper.
3. Mix well with a wire whisk.
4. Set aside.
5. In a large bowl mix sugar and butter with an electric mixer set at medium speed. Scrape down the sides of the bowl.
6. Add egg and molasses and beat at medium speed until light and fluffy.
7. Add the flour mixture and mix at low speed just until combined.
8. Do not overmix.
9. Chill the dough in the refrigerator for 1 hour; the dough will be less sticky and easier to handle.
10. Form dough into balls 1-inch in diameter.
11. Place onto ungreased cookie sheets 1 1/2-inches apart. Bake 24 to 25 minutes.
12. Use a spatula to immediately transfer cookies to a cool, flat surface.

flour, baking soda, salt, ground ginger, ginger, allspice, ground black pepper, brown sugar, butter, egg, unsulfured molasses

Taken from www.cookbooks.com/Recipe-Details.aspx?id=345704 (may not work)