Hot and Spicy Gingersnaps
A great recipe from the JL of San Diego's book, California Sol Food.
INGREDIENTS
Nutrition- 2 1⁄2cups flour
- 1 1⁄2teaspoons baking soda
- 1teaspoon ginger
- 3⁄4teaspoon cinnamon
- 1⁄2teaspoon ground cloves
- 1⁄2teaspoon salt
- 1⁄2teaspoon cayenne pepper
- 1⁄2
- 1
- 1⁄2cup sugar
- 1⁄3cup molasses
- 1⁄4cup egg white (about 2 eggs)
- 4tablespoons sugar
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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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