Hot and Spicy Gingersnaps

READY IN: 55mins
Recipe by hollyfrolly

A great recipe from the JL of San Diego's book, California Sol Food.

Top Review by QueenBee49444

These cookies are cookies are terrific. I was a little leery putting cayenne pepper in a cookie but they are great. Just the right mix of spices make these by far the best gingersnaps I have ever eaten. Thank you for posting. Made for PAC, Spring 2008

Ingredients Nutrition


  1. Preheat oven to 350.
  2. Mix flour, baking soda, ginger, cinnamon, cloves, salt and cayenne together.
  3. Beat the butter in a mixing bowl until fluffy.
  4. Add brown sugar and 1/2 cup sugar and blend.
  5. Add the molasses and then the egg whites 1/2 at a time, making sure to mix well after each addition.
  6. Add the flour mixture 1/3 at a time and combine well after each addition.
  7. Spread 4 tablespoons of sugar on a small plate. Shape the dough into 3/4 inch balls and roll in the sugar until lightly coated. Arrange the balls 1 inch apart on a cookie sheet lined with parchment paper. Bake for 8-10 minutes or until nicely browned. Cool on the cookie sheet for two minutes before removing to a wire rack to cool completely.
  8. *A helpful hint from the JL -- use pretty crystal glasses, dampened with water to press into the dough for pretty, decorative designs on your cookies.

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