Extra-Spicy Gingersnaps

Total Time:
30 min
Prep:
20 min
Cook:
10 min

Yield:
60 cookies
Level:
Easy

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

Combine the flour, baking soda, and spices in a mixing bowl and set aside. Cream the butter until smooth and fluffy in a mixer fitted with a paddle attachment (or using a hand mixer). Add the sugars and mix. Add the molasses and mix. Add the egg whites in 2 batches, mixing to combine after each addition. Add the dry ingredients in three batches, mixing to combine after each addition.

Heat the oven to 350 degrees F. Spread a few tablespoons of granulated sugar on a small plate.

Roll the dough into 3/4-inch balls, then roll each ball in the sugar until lightly coated. Transfer to parchment lined cookie sheets, leaving 1-inch of space between the cookies. Bake until browned, 8 to 10 minutes. Let cool on wire racks and store in an airtight container.


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