Extreme Sugar-Coated Ginger Cookies

These cookies have a lot of ginger, you can reduce the amount to 2 teaspoons if desired. Plan ahead the dough needs to chill for a minimum of 2 hours. These are very good! The cayenne pepper is only optional, I like to add it in for an extra kick!

• Ready In: 27 mins
• Serves: 45

Ingredients

• 3⁄4 cup butter, softened
• 1⁄2 cup dark brown sugar (use only dark brown sugar!)
• 1⁄2 teaspoon  maple extract or 1  teaspoon vanilla extract
• 1⁄2 cup white sugar
• 1⁄4 cup molasses
• 1  large egg
• 2  cups flour
• 1⁄2 teaspoon baking soda
• 1⁄4 teaspoon salt
• 1 1⁄2 teaspoons cinnamon
• 3  teaspoons ginger powder (can use 4 teaspoons)
• 1⁄2 teaspoon clove
• 1⁄8 teaspoon cayenne pepper (optional)
• 1  cup sugar, for coating (about 1 cup)

Directions

1. Line a large baking sheet/s with parchment paper.
2. In a large bowl cream butter with both sugars and maple extract until fluffy (about 2 minutes).
3. Add in molasses and egg (beat for 2 minutes or until well combined).
4. In another bowl flour, baking soda, salt and all spices until blended; add to the creamed mixture; mix until combined.
5. Cover and chill minimum of 2 hours.
6. Set oven to 350°F.
7. Place about 1 cup white sugar in a bowl.
8. Roll dough into 1-inch balls, then roll the balls into the sugar, coating them thoroughly.
9. Place on baking sheet/s spacing about 2-inches apart.
10. Using the bottom of a glass, flatten the cookies slightly.
11. Bake for about 12-15 minutes or until cookies feel dry and firm on top.