Extra Spicey Gingersnap Cookies |
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Prep Time: 0 Minutes Cook Time: 8 Minutes |
Ready In: 8 Minutes Servings: 60 |
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Okay, this cookie is indescribable, PERIOD! It is thee best gingersnap you will ever have. Do NOT be alarmed by all the spices. But then again, who knows, everyone’s taste buds are so different. My mother who can’t eat the tiniest hot stuff loves and tolerates this amazingly. Read more . Anyone who does not do hot or spicy LOVES this cookie. I can’t tell you enough that you need to make this and DO NOT OVERBAKE IT and Enjoy this with a cup of milk. I have had this recipe forever. My dear sweet God baby who started baking has made this recipe and has passed this cookie out and everyone she gave a cookie to they have asked her for this recipe. She makes this often to keep up with her requests Ingredients:
2 1/2 cups all-purpose flour |
1 1/2 teaspoons baking soda |
3/4 teaspoon cinnamon |
1 teaspoon ground ginger, or more |
to taste |
1/2 teaspoon ground cloves |
1/2 teaspoon salt |
1/2 teaspoon cayenne pepper |
8 tablespoons (1 stick) cool unsalted |
butter, cut into pieces |
1/2 cup granulated sugar, plus extra |
for rolling |
1 cup light brown sugar, packed |
1/3 cup molasses (not blackstrap) |
1/4 cup egg whites (from about 2 eggs) |
Directions:
1. Combine the flour, baking soda, and spices in a mixing bowl and set aside.
2. Cream the butter until smooth and fluffy in a mixer fitted with a paddle
3. attachment (or using a hand mixer). Add the sugars and mix. Add the molasses and mix.
4. Add the egg whites in 2 batches, mixing to combine after each addition. Add the dry ingredients
5. in 3 batches, mixing to combine after each addition.
6. Heat the oven to 350 degrees F. Place some granulated sugar on a small plate.
7. Roll the dough into 3/4-inch balls, then roll each ball in the sugar until lightly coated.
8. Transfer to parchment lined cookie sheets, leaving 1-inch of space between the cookies.
9. Bake until browned, 8 to 10 minutes. Let cool on wire racks and store in an airtight container.
10. Yield: 60 cookies
11. I don't always use Parchment, but watch it CLOSELY! DO NOT OVERBAKE. Rather you use the Parchment than over do it.
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