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Spicy Gingersnap Cookies
Recipe courtesy of Janet Schreyer

2 1/2 cups all-purpose flour
1 1/2 tsp baking soda
1 1/2 tsp ground ginger
1/2 tsp all-spice
1/2 tsp ground cloves
1/2 tsp cinnamon
1/2 tsp salt
1/2 tsp cayenne pepper
1/8 tsp freshly ground black pepper (optional)
8 tbs (1 stick) unsalted butter
1/2 cup granulated sugar
1/2 cup light brown sugar
1/2 cup dark brown sugar
1/3 cup molasses
1 tsp vanilla extract
2 egg whites

Combine flour, baking soda, and spices in a mixing bowl; set aside. In a mixer fitted with a paddle attachment, cream butter until smooth and fluffy. Add sugars and mix well. Add molasses and vanilla extract mixing well. Add egg whites in 2 batches, mixing to combine after each addition. Add dry ingredients in 3 batches, mixing well to combine after each addition. Heat oven to 350 degrees F. Spread a few tablespoons of granulated sugar on a plate. Roll the dough into inch balls and roll each ball in the granulated sugar until lightly coated. Place balls on cookie sheets 1 inch apart. Bake until brown, about 8-10 minutes. Let cool.

For the icing:
Combine a few tablespoons of confectioner's sugar with a dash of cinnamon. Add a few tablespoons of warm water and mix well. Consistency must be thick, not watery. Drizzle over cookies.


© 2007 Frank Edward Nora - frank@theovernightscape.com