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Extra-Spicy Gingersnaps

Yield Makes 5 dozen cookies
Notes: Store airtight at room temperature up to 3 days or freeze for longer storage.

Ingredients

  • 2 cups all-purpose flour
  • 2 teaspoons baking soda
  • 2 teaspoons ground ginger
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon dry mustard
  • 1/2 teaspoon white pepper
  • 1/2 teaspoon ground cardamom
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon salt
  • About 3/4 cup (3/8 lb.) butter or margarine
  • 1 cup firmly packed dark brown sugar
  • 1 large egg
  • 1/4 cup molasses
  • 3 tablespoons granulated sugar

Nutrition Information

  • calories 58
  • caloriesfromfat 40 %
  • protein 0.6 g
  • fat 2.6 g
  • satfat 1.5 g
  • carbohydrate 8.4 g
  • fiber 0.1 g
  • sodium 79 mg
  • cholesterol 10 mg

How to Make It

  1. Mix flour, baking soda, ginger, cinnamon, mustard, pepper, cardamom, cloves, and salt.

  2. In a large bowl, with a mixer on high speed, beat 3/4 cup butter with brown sugar until well blended. Add egg and molasses; beat until fluffy.

  3. Add flour mixture. Beat on low speed to blend, then on medium speed until well mixed.

  4. Divide dough in half, shape each half into a ball, wrap in plastic wrap, and pat into a flat cake. Freeze about 20 minutes, or chill 1 to 2 hours until firm.

  5. Shape dough into 1-inch balls. Roll to coat with granulated sugar, and set at least 2 inches apart on buttered baking sheets.

  6. Bake cookies in a 350° oven until slightly darker brown on the bottom, about 10 minutes (if using 1 oven, switch pan positions after 5 min.).

  7. Cool on pan about 5 minutes, then transfer cookies to racks to cool. Serve, or store airtight.

  8. Nutritional analysis per cookie.