Extra-Spicy Gingersnaps

recipe
Notes: Store airtight at room temperature up to 3 days or freeze for longer storage.

Yield:

Makes 5 dozen cookies

Recipe from

Sunset

Nutritional 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

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

Preparation

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.

Nutritional analysis per cookie.

December 1997