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 و 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. |