Hot and Spicy Gingersnaps
Cayenne gives it that KICK... not too spicy, but just enough to make it have a little bite.
Foto: RecipeGirlBahan-bahan
- 2½ cups all purpose flour
- 1½ teaspoons baking soda
- 1 teaspoon (or more) ground ginger (-- if you like a strong flavor, add more!)
- 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, (at room temperature)
- 1 cup packed light brown sugar
- 1/2 cup granulated white sugar
- 1/3 cup molasses
- 2 large egg whites
- 4 tablespoons granulated white sugar
Langkah-langkah
Preheat the oven to 350°F. Line baking sheets with parchment paper or silpat mats.
In a medium bowl, whisk together the flour, baking soda, ginger, cinnamon, cloves, salt and cayenne pepper.
In a large bowl, use an electric mixer to beat the butter until light and fluffy. Add the brown sugar and white sugar and beat until blended. Blend in the molasses. Add the egg whites and beat until well-combined. Add the flour mixture 1/3 at a time and beat until blended after each addition.
Spread the rolling 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 the prepared baking sheets.
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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