There's Gingersnaps....then There's Gingersnaps!

It must be the crystallized ginger that MAKES these such exceptional cookies. I found the recipe in our local newspaper and have never had better! My DH won't eat any other.

• Ready In: 27 mins
• Yields: 24 cookies

Ingredients

• 2⁄3 cup crystallized ginger
• 2⁄3 cup unsalted butter, softened
• 1  cup brown sugar
• 1  egg
• 1⁄4 cup molasses
• 2  teaspoons baking soda
• 1  teaspoon cinnamon
• 1⁄8 teaspoon ground black pepper
• 2 3⁄4 cups unbleached all-purpose flour
•  granulated sugar, for dipping

Directions

1. Use your food processor to process the crystallized ginger to small pea-size pieces, or chop with knife.
2. Preheat oven to 350 degrees F.
3. In a stand mixer, cream butter and brown sugar until light and fluffy.
4. While mixing on medium speed (speed 4 on a KitchenAid), add egg and combine until incorporated.
5. Add molasses and mix to incorporate.
6. Scrape bowl.
7. Combine baking soda, salt and other spice in a small bowl and add to butter mixture.
8. Beat until thoroughly incorporated.
9. Dump flour into bowl and decrease speed to slow.
10. Mix until just incorporated.
11. Carefully scrape sides and bottom of bowl and mix briefly to incorporate all ingredients.
12. Add crystallized ginger and mix to distribute evenly.
13. Use an ice cream scoop or a large spoon to measure balls of dough onto an ungreased cookie sheet.
14. With the heel of your hand, slightly flatten dough balls and dip into granulated sugar.
15. Bake at 350F degrees for 12-16 minutes.