Ginger-Spice Snaps

Recipe courtesy of Family Circle

Makes: 30 cookies
Bake: 12 minutes
Prep: 15 minutes

• 1/2 cup all-purpose flour
• 1 tablespoon cocoa powder
• 1 tablespoon pumpkin pie spice
• 2 tablespoons ground ginger
• 1-3/4 teaspoon baking soda
• 1/4 teaspoon ground white pepper
• 1 tube (16-1/2 ounces) refrigerated sugar cookie dough
• 1 tablespoon milk
• 1/3 cup coarse white decorating sugar

1. Heat oven to 350°F.
2. In a small bowl, whisk flour,cocoa powder, pumpkin pie spice, ginger, baking soda and white pepper.
3. On a well-floured surface, knead cookie dough and flour mixture. Add 1 tablespoon milk and continue to knead until smooth.
4. 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. Bake at 350°F for 12 minutes. Let cool on baking sheet for 2 minutes. Remove to wire rack to cool.

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