Midnight Gingersnaps Recipe - Allrecipes.com
Midnight Gingersnaps Recipe
  • READY IN ABOUT hrs

Midnight Gingersnaps

Recipe by  

"These are tiny gingersnaps that pack a punch of flavor! I call them 'midnight' because they taste dark and mysterious to me. They are similar to the German pfeffernuss (peppernuts)."

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Ingredients Edit and Save

Original recipe makes 4 dozen Change Servings
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  • PREP

    20 mins
  • COOK

    15 mins
  • READY IN

    1 hr 5 mins

Directions

  1. Stir together the molasses and butter in a saucepan over medium heat until it begins to boil. Remove from heat and set aside to cool until cool enough to handle. Stir together flour, baking powder, ginger, cocoa powder, sugar, cinnamon, clove, cayenne pepper, black pepper, nutmeg, and salt in a large bowl until thoroughly blended. Pour in the warm molasses mixture, and stir until a dough forms.
  2. Preheat oven to 375 degrees F (190 degrees C).
  3. Refrigerate until the dough firms, about 10 minutes. Form dough into balls, using about 2 tablespoons per cookie. Place onto a baking sheet, and flatten slightly.
  4. Bake in preheated oven 8 minutes, then cool on the baking sheet for 5 minutes before removing to a wire rack to cool completely.
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Reviews More Reviews

Most Helpful Positive Review
Mar 18, 2008

I made these cookies for christmas in place of my usual gingerbread cookies. My entire family loved them. One warning, they are pretty spicy (by this I mean heat). I think with less cayenne pepper they would be more tolerable for people who are sensitive to this (like me).

 
Most Helpful Critical Review
Feb 08, 2010

These cookies were a little too rich with butter for my taste. I liked the spice but I would prefer more "snap" to my gingersnaps. Thanks for the recipe though.

 
Oct 23, 2008

These cookies are great! For me they also turned out softer with a smaller yield (but that is why I chose this recipe). I also added another pinch of ginger and used ground cardamom instead of the cayenne pepper.

 
Apr 08, 2008

i prefer the original recipe for gingersnaps these were a bit too soft and their flavour wasnt strong enough maybe i'll put more ginger next time

 
Dec 26, 2009

Nice cookies. I omitted the cayenne as I can't handle it and upped the ginger to a well-rounded tsp. I also rolled them in confectioner's sugar. They're better warm, but still very good once they're cool.

 
Nov 06, 2007

These were really good cookies with a kick! Traditional gingersnap taste with a kick from the cayenne pepper that is just right! My house smelled so good while I was baking these. I didn't get 48 servings out of my batter though, I think next time I will make the balls smaller and flatten them out more as I like crisper gingersnaps. Thank you for a great recipe!

 
Dec 18, 2009

I made them without the ceyanne, cloves and nutmeg because I didn't have any and they were a little bland but not bad. Also, making each cookie 2 tablespoons is two big. I only got about 12 cookies and they were kind of burnt on the bottom and doughy on the top. I would say about 1 teaspoon and also watch them closely so they don't burn.

 
Sep 08, 2009

I did not care for this recipe.

 

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Nutrition

  • Calories
  • 42 kcal
  • 2%
  • Carbohydrates
  • 5.8 g
  • 2%
  • Cholesterol
  • 5 mg
  • 2%
  • Fat
  • 2 g
  • 3%
  • Fiber
  • 0.2 g
  • < 1%
  • Protein
  • 0.4 g
  • < 1%
  • Sodium
  • 28 mg
  • 1%

* Percent Daily Values are based on a 2,000 calorie diet.

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