Best Hot And Spicy Gingersnaps Recipes

HOT AND SPICY GINGERSNAPS

Steps:

• Preheat oven to 350.
• Mix flour, baking soda, ginger, cinnamon, cloves, salt and cayenne together.
• Beat the butter in a mixing bowl until fluffy.
• Add brown sugar and 1/2 cup sugar and blend.
• Add the molasses and then the egg whites 1/2 at a time, making sure to mix well after each addition.
• Add the flour mixture 1/3 at a time and combine well after each addition.
• 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.
• *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.

HOT AND SPICY GINGERSNAPS

Steps:

• Preheat oven to 350°F.
• Whisk together the flour, baking soda, ginger, cinnamon, cloves, salt and cayenne pepper in a medium bowl.
• Use an electric mixer to beat the butter in a large mixing bowl until light and fluffy. Add the brown sugar and 1/2 cup white sugar and beat until blended. Blend in the molasses. Add egg whites one at a time, mixing well after each addition. Add the flour mixture 1/3 at a time and beat until blended after each addition.
• Spread 2 to 4 tablespoons 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 baking parchment.
• Bake 8 to 10 minutes or until brown. Cool on the cookie sheet for 2 minutes. Remove to a wire rack to cool completely. Store in an airtight container.