Extra Spicy Ginger Snappers

Submitted by grandma2969

"the cayenne pepper does not add much heat...it just intensifies the ginger flavor...these are delicious with a cold glass of milk"

 

• Ready In: 18mins
• Ingredients: 13
• Yields: 60 cookies

ingredients

• 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

directions

1. Combine the flour, baking soda, cinnamon, ginger, cloves, salt and cayenne pepper in a mixing bowl and set aside.
2. Cream the butter until smooth and fluffy in a mixer fitted with a paddle attachment, or use a hand mixer.
3. Add the sugars and mix well.
4. Add the molasses and mix.
5. Add the egg whites in 2 bathes, mixing to combine after each addition.
6. Add the dry ingredients in three batches, mixing to combine after each addition.
7. Heat the oven to 350*.
8. 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.
9. Transfer to the cookie sheets, leaving 1" of space between the cookies.
10. Bake until browned, 8-10 minutes.
11. Let the cookies cool on wire racks and store in an airtight container.