These Gingersnaps are chewy and spicy with a hint of citrus. White Pepper gives it an extra kick.

spicy gingersnaps

4 tsp Baking Soda
2 tbsp Ground Ginger
2 tsp Cinnamon
1/4 tsp White Pepper
1 1/2 cups Shortening
1/2 tsp Orange Oil
1 cup Sugar
1 cup Brown Sugar
2 Eggs
1/2 cup Molasses
3 tbsp Sugar

Stir all dry Ingredients together in a separate bowl and set aside. Mix Shortening, Orange Oil and Sugars together and mix well. Add Eggs, one at a time. Add Molasses. Add to batter slowly until just incorporated.
Chill Dough for a minimum of 30 minutes. Portion out 1-inch balls of dough using a cookie scoop. Place 3 tbsp Sugar in a small glass bowl - Roll cookie dough balls in Sugar. Place 2 inches apart on parchment lined cookie sheets. Flatten slightly. Bake @ 350 degrees for 10 minutes. Cool completely on wire rack before removing from parchment.