Ingredients

How to make it

  • 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 3 batches, mixing to combine after each addition.
  • Heat the oven to 350 degrees F. Place some 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
  • I don't always use Parchment, but watch it CLOSELY! DO NOT OVERBAKE. Rather you use the Parchment than over do it.

Reviews & Comments 8

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  • cookingood 5 years ago
    the absolute best gingersnap i have ever eatten. all my friends are begging for the recipe
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  • snufflebunny15 6 years ago
    I love ginger snaps, the snappier the better. These sound wonderful.
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  • molly62 6 years ago
    I love spicy gingersnaps! I haven't tried THIS recipe yet, but I've made some that used black pepper instead of the cayenne.

    P.S. Are these cookies supposed to be soft or crisp?
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    " It was excellent "
    wynnebaer ate it and said...
    Made these this morning...If you're thinking about trying this recipe, let me tell you, try them. They are out of this world good.
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  • tracycj 6 years ago
    These look incredible. I am making them today for sure. Thanks for sharing. Tracy
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  • trackwidow 6 years ago
    These sound incredible! I love gingersnaps! When it cools off a bit, I will be making them and they will disappear so fast....
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    " It was excellent "
    notyourmomma ate it and said...
    These sound wonderful. I love this kind of cookie. Yeah!
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  • shirleyoma 6 years ago
    ohhhhh gotta try this one, been years since I've made this kind of cookie.
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