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Spicy Ginger Snap Cookies
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings 12 servings
Preheat oven to 350 degrees Fahrenheit, and cover a baking sheet with parchment paper.
In a mixing bowl, combine the flour, baking soda, cinnamon, ground ginger, cayenne pepper, ground cloves, and salt.
Chop the stick of unsalted butter into 8 pieces and place in a separate mixing bowl. Using a hand mixer, blend the butter until smooth, then add the brown sugar and granulated sugar. Mix to combine.
Add the molasses to the butter mix, and mix to combine.
Pour 1/2 of the egg whites into the butter mix, then stir to combine. Pour the second half of the egg whites in and stir to combine again.
Slowly pour the flour mix into the butter mix, stirring throughout until the dough is fully combined.
Pour some extra granulated sugar into a plate.
Using a tablespoons worth of dough, roll the dough into a ball (should be about 3/4 inch wide), then roll the ball in the sugar to coat the dough.
Place the ball on the parchment-lined baking sheet, then repeat the process until there is no more dough.
Bake the ginger snaps for 8 to 10 minutes, or until lightly browned. Remove from the oven and transfer the cookies to a cooling rack. Cool for 5 minutes and serve.
Calories: 295kcal | Carbohydrates: 54g | Protein: 3g | Fat: 8g | Saturated Fat: 5g | Cholesterol: 20mg | Sodium: 253mg | Potassium: 198mg | Fiber: 1g | Sugar: 33g | Vitamin A: 270IU | Calcium: 42mg | Iron: 1.8mg