Extra-Spicy Gingersnaps

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

Yield: Makes 5 dozen cookies
Recipe from Sunset

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Nutritional Information

Amount per serving
  • Calories: 58
  • Calories from fat: 40%
  • Protein: 0.6g
  • Fat: 2.6g
  • Saturated fat: 1.5g
  • Carbohydrate: 8.4g
  • Fiber: 0.1g
  • Sodium: 79mg
  • Cholesterol: 10mg

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. 1. Mix flour, baking soda, ginger, cinnamon, mustard, pepper, cardamom, cloves, and salt.
  2. 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. 3. Add flour mixture. Beat on low speed to blend, then on medium speed until well mixed.
  4. 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. 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. 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. 7. Cool on pan about 5 minutes, then transfer cookies to racks to cool. Serve, or store airtight.
  8. Nutritional analysis per cookie.
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