Extra Spicy Ginger Snappers

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READY IN: 18mins
YIELD: 60 cookies
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
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