Extra Spicey Gingersnap Cookies
From recipediva 17 years ago
- 8 minutes to make
- Serves 60
Okay, this cookie is indescribable, PERIOD! It is thee best gingersnap you will ever have. Do NOT be alarmed by all the spices. But then again, who knows, everyone’s taste buds are so different. My mother who can’t eat the tiniest hot stuff loves and tolerates this amazingly. Read more Anyone who does not do hot or spicy LOVES this cookie. I can’t tell you enough that you need to make this and DO NOT OVERBAKE IT and Enjoy this with a cup of milk. I have had this recipe forever. My dear sweet God baby who started baking has made this recipe and has passed this cookie out and everyone she gave a cookie to they have asked her for this recipe. She makes this often to keep up with her requests See less
Ingredients
- 2 1/2 cups all-purpose flour shopping list
- 1 1/2 teaspoons baking soda shopping list
- 3/4 teaspoon cinnamon shopping list
- 1 teaspoon ground ginger, or more shopping list
- to taste shopping list
- 1/2 teaspoon ground cloves shopping list
- 1/2 teaspoon salt shopping list
- 1/2 teaspoon cayenne pepper shopping list
- 8 tablespoons (1 stick) cool unsalted shopping list
- butter, cut into pieces shopping list
- 1/2 cup granulated sugar, plus extra shopping list
- for rolling shopping list
- 1 cup light brown sugar, packed shopping list
- 1/3 cup molasses (not blackstrap) shopping list
- 1/4 cup egg whites (from about 2 eggs) shopping list
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.
The Rating
Reviewed by 2 people-
These sound wonderful. I love this kind of cookie. Yeah!
notyourmomma
in South St. Petersburg loved it
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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.
wynnebaer
in Dunnellon loved it
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