Hot and Spicy Gingersnaps

HOT & SPICY GINGERSNAPS
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2½ cups flour
1½ tsp baking soda
1 tsp (or more) ground ginger
¾ tsp ground cinnamon
½ tsp ground cloves
½ tsp salt
½ tsp cayenne pepper
½ cup (1 stick) unsalted butter, cut into pieces
1 cup packed light brown sugar
½ cup granulated sugar
1/3 cup molasses
¼ cup egg whites (about 2 eggs)
2 to 4 Tbs granulated sugar

1. Preheat oven to 350°F.

2. Mix flour, baking soda, ginger, cinnamon, cloves, salt and cayenne pepper together.

3. Beat butter in mixing bowl until light and fluffy. Add the brown sugar and ½ cup sugar and beat until blended. Blend in the molasses. Add egg whites ½ at a time, mixing well after each addition. Add the flour mixture 1/3 at a time and beat until blended after each addition.

4. Spread 2 to 4 Tbs. sugar on a small plate. Shape the dough into ¾-inch balls and roll in the sugar until lightly coated. Arrange the balls 1 inch apart on a cookie sheet lined with baking parchment.

5. 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.

Yield: 4 dozen cookies
Recipe Source: California Sol Food: Casual Cooking from the Junior League of San Diego

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“You’ve got to like a little spice to enjoy these unique cookies, but we loved them!”
-Meridian, MS