Extra-Spicy Gingersnaps

14 ingredients
8 steps

Ingredients

  • 2 cups all-purpose flour
  • 2 teaspoons baking soda
  • 2 teaspoons ground ginger
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon dry mustard
  • 1/2 teaspoon white pepper
  • 1/2 teaspoon ground cardamom
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon salt
  • About 3/4 cup (3/8 lb.) butter or margarine
  • 1 cup firmly packed dark brown sugar
  • 1 large egg
  • 1/4 cup molasses
  • 3 tablespoons granulated sugar

Directions

  1. 1
    Mix flour, baking soda, ginger, cinnamon, mustard, pepper, cardamom, cloves, and salt.
  2. 2
    In a large bowl, with a mixer on high speed, beat 3/4 cup butter with brown sugar until well blended. Add egg and molasses; beat until fluffy.
  3. 3
    Add flour mixture. Beat on low speed to blend, then on medium speed until well mixed.
  4. 4
    Divide dough in half, shape each half into a ball, wrap in plastic wrap, and pat into a flat cake. Freeze about 20 minutes, or chill 1 to 2 hours until firm.
  5. 5
    Shape dough into 1-inch balls. Roll to coat with granulated sugar, and set at least 2 inches apart on buttered baking sheets.
  6. 6
    Bake cookies in a 350° oven until slightly darker brown on the bottom, about 10 minutes (if using 1 oven, switch pan positions after 5 min.).
  7. 7
    Cool on pan about 5 minutes, then transfer cookies to racks to cool. Serve, or store airtight.
  8. 8
    Nutritional analysis per cookie.

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