Prep 25 mins
Cook 30 mins
A great recipe from the JL of San Diego's book, California Sol Food.
- 2 1⁄2 cups flour
- 1 1⁄2 teaspoons baking soda
- 1 teaspoon ginger
- 3⁄4 teaspoon cinnamon
- 1⁄2 teaspoon ground cloves
- 1⁄2 teaspoon salt
- 1⁄2 teaspoon cayenne pepper
- 1⁄2 cup unsalted butter, cut into pieces
- 1 cup light brown sugar, packed
- 1⁄2 cup sugar
- 1⁄3 cup molasses
- 1⁄4 cup egg white (about 2 eggs)
- 4 tablespoons sugar
- Preheat oven to 350.
- Mix flour, baking soda, ginger, cinnamon, cloves, salt and cayenne together.
- Beat the butter in a mixing bowl until fluffy.
- Add brown sugar and 1/2 cup sugar and blend.
- Add the molasses and then the egg whites 1/2 at a time, making sure to mix well after each addition.
- Add the flour mixture 1/3 at a time and combine well after each addition.
- 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.
- *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.
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