Cookies!

gingersnap cookies
Originally uploaded by neesypea.

My Mother and I made these spicey gingersnap cookies yesterday.
If you want to make them, be careful because they have a serious bite to them!
If you don't like spicey just put about 1/4 of a teaspoon of cayenne.

Enjoy

♥

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Gingersnaps - Extra-Spicy Gingersnaps
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What You Need:

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)

What To Do:

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
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