This was the first recipe I made from the MSBH many years ago. It uses fresh ginger, ginger that you have to peel and grate on a grater. I think it may have been the first time I ever realized that ginger is an actual thing that exists outside of a spice jar.
It’s the best gingersnap recipe I’ve ever come across. The cookies bake up thin and crackled on top. They literally SNAP when you bite into them and the fresh ginger and black pepper just put them over the top in terms of flavor. You can underbake them and you get a really satisfying chewy ginger cookie. I make a bunch of these every Christmas for my family.
I also love to just eat the cookie dough. I’ve said it before and I’ll say it again: Ben and Jerry should mix this dough into some ice cream, give it a hippie name, and watch the money roll in.