Hot and Spicy Gingersnaps
- INGREDIENTS:
- 2 1/2 cups All-Purpose Flour
- 1 1/2 teaspoons baking soda
- 1 teaspoon or more ground and fresh ginger
- 3/4 teaspoon ground cinnamon
- 1/2 teaspoon ground cloves
- 1/2 teaspoon salt
- 1/2 teaspoon cayenne pepper
- 1/2 cup 1 stick unsalted butter, cut into pieces (brought to room temp)
- 1 cup packed light brown sugar
- 1/2 cup granulated white sugar
- 1/3 cup molasses
- 2 large egg whites
- 2 to 4 tablespoons granulated white sugar
- DIRECTIONS:
- Preheat oven to 350°F.
- Whisk together the flour, baking soda, ginger, cinnamon, cloves, salt and cayenne pepper in a medium bowl.
- Use an electric mixer to beat the butter in a large mixing bowl until light and fluffy. Add the brown sugar and 1/2 cup white sugar and beat until blended. Blend in the molasses. Add egg whites one at a time, mixing well after each addition. Add the flour mixture 1/3 at a time and beat until blended after each addition.
- Spread 2 to 4 tablespoons 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 baking parchment.
- Bake 8 to 10 minutes or until brown. Cool on the cookie sheet for 2 minutes. Remove to a wire rack to cool completely. Store in an airtight container
