Without further adieu, here is what you need to gather for your own batch of self-controlled Gingersnap Cookies.
8 oz unsalted butter
1 1/4 cup + 2 Tbsp. granulated sugar
1/2 teaspoon vanilla extract
2 small eggs or 1 1/2 large eggs
1/3 cup molasses
3 cups all-purpose flour
2 1/2 tsp. baking soda
1/2 tsp. salt
2 1/2 tsp. cinnamon
2 1/2 tsp. ground ginger
1/8 tsp. ground black pepper
Before adding the molasses, I first sprayed the measuring cup with Pam!
That way sticky liquids like molasses or honey will slip right out.
Ground black pepper (yes, this ingredient surprised me too.)
Once the dry ingredients are sifted together, add this to your mixer in thirds. Mix only until the dry ingredients are incorporated.