Midnight Gingersnaps

Midnight Gingersnaps

Fjellmannjenta

"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

1 h 5 m servings 42 cals
Serving size has been adjusted!
Original recipe yields 48 servings

Nutrition

  • Calories:
  • 42 kcal
  • 2%
  • Fat:
  • 2 g
  • 3%
  • Carbs:
  • 5.8g
  • 2%
  • Protein:
  • 0.4 g
  • < 1%
  • Cholesterol:
  • 5 mg
  • 2%
  • Sodium:
  • 20 mg
  • < 1%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  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

Read all reviews 18
  1. 19 Ratings

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Most helpful positive review

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 pepp...

Most helpful critical review

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.

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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 pepp...

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

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 t...

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.

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 ...

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 4...

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 cook...

I did not care for this recipe.

Decent, but skip the cayenne pepper and roll them in sugar before baking. Makes little bite-sized cookies.

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