EXTRA-SPICY GINGERSNAPS
Steps:
- 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 three batches, mixing to combine after each addition.
- Heat the oven to 350 degrees F. Spread a few tablespoons of 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.
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Z A Gamer
[email protected]I've tried many gingersnap recipes over the years, but this one is definitely my favorite. The texture is perfect and the flavor is amazing. I highly recommend this recipe!
Md Eleaeh
[email protected]These cookies were a hit! I brought them to a holiday party and they were gone in minutes. Everyone loved the unique flavor.
DatCookieDo _
[email protected]Just made these gingersnaps and they're delicious! The cayenne pepper gives them a nice kick without being overpowering. I'll definitely be making these again.
Heer jaan
[email protected]Wow! These gingersnaps are the perfect balance of spicy and sweet. They're incredibly easy to make and turned out perfectly crispy on the outside and chewy on the inside. My whole family loved them!