Gingersnap Cookies Yields 130 (1 1/2”) sized cookies Liza Cheng

Ingredients for Gingersnap Cookies:

• 8 tbsp. The Perfect Purée Sweet Ginger, thawed
• 1 ½ cups sugar
• 3 ½ tsp. baking soda
• ½ tsp. ground cinnamon
• 4 tsp. ground ginger
• 2 tbsp. vanilla extract
• pinch black pepper
• 1 ½ cups unsalted butter
• 2 eggs
• 5 cups whole wheat flour

Method for Gingersnap Cookies:

1. Pre-heat oven at 350°F. Take the first eight ingredients and mix together for 5 minutes.
2. Add the eggs one at a time until each egg is fully emulsified with the batter; mix for 2 minutes.
3. Add 1 cup of the whole wheat flour at a time (making sure that all the flour is fully mixed in).
4. Chill in fridge for at least an hour.
5. Use a truffle baller (scoop) or make large gumball-sized balls of the dough and toss in raw or large sugar crystals.
6. Bake 4 minutes and rotate; bake another 4 minutes. Total bake time is 8 minutes.