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“the cayenne pepper does not add much heat...it just intensifies the ginger flavor...these are delicious with a cold glass of milk”
READY IN:
18mins
YIELD:
60 cookies
UNITS:
US

Ingredients Nutrition

Directions

  1. Combine the flour, baking soda, cinnamon, ginger, cloves, salt and cayenne pepper in a mixing bowl and set aside.
  2. Cream the butter until smooth and fluffy in a mixer fitted with a paddle attachment, or use a hand mixer.
  3. Add the sugars and mix well.
  4. Add the molasses and mix.
  5. Add the egg whites in 2 bathes, mixing to combine after each addition.
  6. Add the dry ingredients in three batches, mixing to combine after each addition.
  7. Heat the oven to 350*.
  8. Spread the last cup of granulated sugar on a small plate -- Roll the dough into 3/4" balls -- then roll each ball in the sugar until lightly coated.
  9. Transfer to the cookie sheets, leaving 1" of space between the cookies.
  10. Bake until browned, 8-10 minutes.
  11. Let the cookies cool on wire racks and store in an airtight container.

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