Ginger-Spice Snaps

Prep 15 m
Bake 12 m



  1. 1 of 5 Heat oven to 350 degrees F.
  2. 2 of 5 In a small bowl, whisk flour,cocoa powder, pumpkin pie spice, ginger, baking soda and white pepper.
  3. 3 of 5 On a well-floured surface, knead cookie dough and flour mixture. Add 1 tablespoon milk and continue to knead until smooth.
  4. 4 of 5 Using level tablespoons of dough, form into 1-inch disks and coat in the coarse sugar. Place 2-inches apart on ungreased baking sheets.
  5. 5 of 5 Bake at 350 degrees F for 12 minutes. Let cool on baking sheet for 2 minutes. Remove to wire rack to cool.
Nutrition Information for Ginger-Spice Snaps
Servings Per Recipe:
Per Serving: 147 mg sodium, 93 kcal cal., 1 g pro., 14 g carb., 4 g Fat, total, 5 mg chol., 1 g sat. fat
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Printed from 07/18/2019