Hot and Spicy Gingersnaps


Hot and Spicy Gingersnaps


  • 2 1/2 cups All-Purpose Flour
  • 1 1/2 teaspoons baking soda
  • 1 teaspoon or more ground and fresh ginger
  • 3/4 teaspoon ground cinnamon
  • 1/2 teaspoon ground cloves
  • 1/2 teaspoon salt
  • 1/2 teaspoon cayenne pepper
  • 1/2 cup 1 stick unsalted butter, cut into pieces (brought to room temp)
  • 1 cup packed light brown sugar
  • 1/2 cup granulated white sugar
  • 1/3 cup molasses
  • 2 large egg whites
  • 2 to 4 tablespoons granulated white sugar


  • 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

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