Hot and Spicy Gingersnaps

"A great recipe from the JL of San Diego's book, California Sol Food."
 
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photo by QueenBee49444 photo by QueenBee49444
photo by QueenBee49444
Ready In:
55mins
Ingredients:
13
Yields:
4 dozen
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ingredients

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directions

  • 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.

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Reviews

  1. 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
     
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