I make these every year for the holidays, but I’m careful of who I give these to. Some people are really sensitive to spicy food and don’t like them, but they really do rock. Or snap!
Extra Snappy Gingersnaps
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)
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. Yield: 60 cookies.
2 comments:
Great looking cookies, and yes quite a "snap" with the cayenne!
Those look so, so good.
I've been craving gingersnaps all week long. And was a little bummed because my recipe came from an old book I had back in the Mesozoic era, which, I have since, misplaced.
And here you are, posting your recipe. Consider it stolen. Thank you.
Happy Belated Birthday Kathy!
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