Gingersnaps

• cups flour↗2 1⁄2 cups
• tablespoon ground ginger↗1 tablespoon
• teaspoons baking soda↗2 teaspoons
• teaspoon ground cinnamon↗1 teaspoon
• teaspoon black pepper↗1⁄4 teaspoon
• teaspoon salt↗1⁄8 teaspoon
• cup butter, softened↗1⁄2 cup
• cup granulated sugar↗3⁄4 cup
• cup dark brown sugar, packed↗1⁄2 cup
• cup molasses↗1⁄4 cup
• egg, large↗1
• egg white, large1
• cooking spray

Step-by-step instructions

1. 1

   Lightly spoon flour into dry measuring cups, and level with a knife. Combine 2 cups flour, ginger, baking soda, cinnamon, pepper, and salt. Beat margarine, 1/2 cup granulated sugar, and brown sugar at medium speed of a mixer until light and fluffy. Add molasses, and beat 2 minutes. Add egg and egg white, and beat mixture until fluffy. Stir in the flour mixture until well-blended. Shape the dough into a ball with floured hands; add enough of remaining flour, 1 tablespoon at a time, to prevent dough from sticking. Wrap in plastic wrap; chill 1 hour.

2. 2

   Preheat oven to 375°.

3. 3

   Shape dough into 30 balls with floured hands. Roll balls in 1/4 cup granulated sugar; place 2 inches apart on baking sheets coated with cooking spray. Bake at 375° for 12 minutes. Immediately remove cookies from pans to a wire rack; cool completely.