Ingredients for Hot And Spicy Gingersnaps
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 2 tablespoons ground ginger
- 1 teaspoon ground cinnamon
- Ground Cloves
- 1/2 teaspoon salt
- Cayenne Pepper
- Unsalted Butter
- Light Brown Sugar
- 4 tablespoons granulated sugar, for rolling
- 1/2 cup molasses
- Egg White
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How to Make Hot And Spicy Gingersnaps
- Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
- Whisk together flour, baking soda, ginger, cinnamon, cloves, salt, and cayenne pepper in a medium bowl. Set aside.
- In a large bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy. Use an electric mixer for best results.
- Beat in the molasses. Add egg whites one at a time, mixing well after each addition.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
- Place 4 tablespoons of granulated sugar on a small plate.
- Roll the dough into 3/4-inch balls. Roll each ball in the sugar until lightly coated.
- Arrange the cookie balls about 1 inch apart on the prepared baking sheets.
- Bake for 8-10 minutes, or until the edges are nicely browned. Start checking at 8 minutes.
- Let the cookies cool on the baking sheets for 2 minutes before transferring them to a wire rack to cool completely.
- For decorative cookies (JL's tip!): Dampen pretty crystal glasses with water and gently press them into the dough before baking to create unique designs.
Nutrition Information (Approximate per serving)
Sodium
34 g
Sugar
425g
Fat
73g
Carbs
57g
