Prep 10 mins
Cook 8 mins
the cayenne pepper does not add much heat...it just intensifies the ginger flavor...these are delicious with a cold glass of milk
- 2 1⁄2 cups all-purpose flour
- 1 1⁄2 teaspoons baking soda
- 3⁄4 teaspoon cinnamon
- 1 teaspoon ground ginger
- 3⁄8 teaspoon ground cloves
- 3⁄8 teaspoon salt
- 3⁄8 teaspoon cayenne pepper
- 1⁄2 cup butter, cut into pieces, cool
- 1⁄2 cup granulated sugar
- 1 cup light brown sugar, packed
- 1⁄3 cup molasses
- 1⁄4 cup egg white
- 1⁄2 cup granulated sugar, for rolling
- Combine the flour, baking soda, cinnamon, ginger, cloves, salt and cayenne pepper in a mixing bowl and set aside.
- Cream the butter until smooth and fluffy in a mixer fitted with a paddle attachment, or use a hand mixer.
- Add the sugars and mix well.
- Add the molasses and mix.
- Add the egg whites in 2 bathes, mixing to combine after each addition.
- Add the dry ingredients in three batches, mixing to combine after each addition.
- Heat the oven to 350*.
- Spread the last cup of granulated sugar on a small plate -- Roll the dough into 3/4" balls -- then roll each ball in the sugar until lightly coated.
- Transfer to the cookie sheets, leaving 1" of space between the cookies.
- Bake until browned, 8-10 minutes.
- Let the cookies cool on wire racks and store in an airtight container.