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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Read all 9 reviews
By kimbee66_7405511
Glen Ellyn, IL
on December 11, 2011
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I've been looking for a "snappy" ginger snap cookie recipe for some time. None of them compare to this recipe. I added some candied ginger chopped finely to the recipe as well. It was amazing. This recipe also makes a lot of cookies. They also store very well. Highly recommend this recipe for your holiday buffet.
By mary.lynn.w_118...
Davidson, NC
on October 30, 2011
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Amazing gingersnaps. One of my favorite "go to" recipes for the holidays. Great with spiced, hot apple cider any time of the year!
By brooksandi
vernon, CT
on January 14, 2011
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I had these gingersnaps at Tru Restaurant and could not wait to come home and search the net for this recipe. At the restaurant they are tiny, not quite a bite. Iasked the next time I ate at Tru and was told that the way to get the coin size gingersnaps is to roll the dough into logs, freeze it for at least 20 minutes and then slice and bake. I have tried this and it works like a charm. In fact, you could leave a log or two in the freezer for the future.
I love the kick that comes from the cayenne..........
Read all 9 reviews