Hot and Spicy Gingersnaps |
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Prep Time: 25 Minutes Cook Time: 30 Minutes |
Ready In: 55 Minutes Servings: 4 |
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A great recipe from the JL of San Diego's book, California Sol Food. Ingredients:
2 1/2 cups flour |
1 1/2 teaspoons baking soda |
1 teaspoon ginger |
3/4 teaspoon cinnamon |
1/2 teaspoon ground cloves |
1/2 teaspoon salt |
1/2 teaspoon cayenne pepper |
1/2 cup unsalted butter, cut into pieces |
1 cup light brown sugar, packed |
1/2 cup sugar |
1/3 cup molasses |
1/4 cup egg white (about 2 eggs) |
4 tablespoons sugar |
Directions:
1. Preheat oven to 350.
2. Mix flour, baking soda, ginger, cinnamon, cloves, salt and cayenne together.
3. Beat the butter in a mixing bowl until fluffy.
4. Add brown sugar and 1/2 cup sugar and blend.
5. Add the molasses and then the egg whites 1/2 at a time, making sure to mix well after each addition.
6. Add the flour mixture 1/3 at a time and combine well after each addition.
7. Spread 4 tablespoons of sugar on a small plate. Shape the dough into 3/4 inch balls and roll in the sugar until lightly coated. Arrange the balls 1 inch apart on a cookie sheet lined with parchment paper. Bake for 8-10 minutes or until nicely browned. Cool on the cookie sheet for two minutes before removing to a wire rack to cool completely.
8. *A helpful hint from the JL - use pretty crystal glasses, dampened with water to press into the dough for pretty, decorative designs on your cookies.
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