STREAMING NOW: The Delicious Miss Dahl

Hot and Spicy Gingersnaps

Want more from Genius Kitchen?

Watch on your Apple TV, Roku, or Fire TV and your iOS, Fire, or Android device.

Learn More
“A great recipe from the JL of San Diego's book, California Sol Food.”
READY IN:
55mins
YIELD:
4 dozen
UNITS:
US

Ingredients Nutrition

Directions

  1. Preheat oven to 350.
  2. Mix flour, baking soda, ginger, cinnamon, cloves, salt and cayenne together.
  3. Beat the butter in a mixing bowl until fluffy.
  4. Add brown sugar and 1/2 cup sugar and blend.
  5. Add the molasses and then the egg whites 1/2 at a time, making sure to mix well after each addition.
  6. Add the flour mixture 1/3 at a time and combine well after each addition.
  7. Spread 4 tablespoons of sugar on a small plate. Shape the dough into 3/4 inch balls and roll in the sugar until lightly coated. Arrange the balls 1 inch apart on a cookie sheet lined with parchment paper. Bake for 8-10 minutes or until nicely browned. Cool on the cookie sheet for two minutes before removing to a wire rack to cool completely.
  8. *A helpful hint from the JL -- use pretty crystal glasses, dampened with water to press into the dough for pretty, decorative designs on your cookies.

Watch more

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a
SORT BY: