extra spicy gingersnaps
(1 rating)
No Image
Warning: These cookies are ADDICTIVE! Try them once and you'll be hooked. These are the most requested (and eaten) cookies that I make. Even my husband who doesn't eat sweets can't leave these cookies alone.
►
(1 rating)
prep time
15 Min
cook time
15 Min
Ingredients For extra spicy gingersnaps
-
2 1/2 call purpose flour
-
1 1/2 tspbaking soda
-
3/4 tspcinnamon
-
1 tspground ginger
-
1/2 tspground cloves
-
1/2 tspsalt
-
1/2 tspcayenne pepper
-
1 stickcrisco butter flavor shortening
-
1/2 cgranulated sugar (plus more for rolling)
-
1 clight brown sugar
-
1/3 cmolasses (not blackstrap)
-
2egg whites
How To Make extra spicy gingersnaps
-
1Preheat oven to 350 degrees. Combine the flour, baking soda and spices in a bowl and set aside.
-
2Cream the shortening with a mixer until smooth and fluffy. Add the sugars and mix, then add the molasses and mix well. Add the egg whites, mixing to combine. Add the dry ingredients in three batches, mixing well after each addition.
-
3Place some granulated sugar on wax paper or plate. Roll dough into 3/4-inch balls and roll in sugar until lightly coated. Transfer to parchment-lined cookie sheets leaving 3-inches of space between cookies. Bake until browned, approximately 10-13 minutes. Do NOT overbake. Let cool on wire racks and store in airtight container.
-
4NOTE: I found this recipe years ago on a website and have modified it slightly. I do not use the parchment-lined baking sheets as I have found that my stone baking sheet that I got from Pampered Chef works great. Also, I tend to make my cookies a little larger than 3/4-inch (I use a cookie scoop)and usually bake them in my gas oven for 13 minutes.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
ADVERTISEMENT
ADVERTISEMENT