CTCA "Gingy" Cookies Peppered Gingersnaps
Servings 25-30 gingerbread men or slices
3 cups all purpose flour
3 cups whole wheat flour
1/2 cup pureed black beans
1 1/2 tbsp. baking soda
1 1/2 tsp. salt
2 tbsp. ground cinnamon
1 1/2 tbsp. ground ginger
1/2 tbsp. black pepper
1 lbs. butter, softened
2 cups of brown sugar
1 1/2 tsp. vanilla extract
3/4 cups of molasses
Sugar in the raw for sprinkling on top
- Cream together butter and sugar, add in eggs, vanilla, and molasses. Mix until combined. Add in the dry ingredients beating until just incorporated. Let the dough rest for 10 minutes.
- For slices: Line a loaf pan with plastic wrap. Press the dough firmly into the pan, wrap and freeze pan until dough is all the way firm (this is to create an easier form of cutting). Remove cookie dough brick. Cut into slices, sprinkle with sugar in the raw and bake at 350 degrees until golden brown.
- For men: roll dough out to 1/4" thickness cut men and bake on paper-lined pans for approximately 10-15 minutes or until edges are golden brown.