Spicy Ginger Snap Cookies

By Chef Guy Reuge



2 ½ cups all-purpose flour
1/1/2 teaspoons baking soda
3/4 teaspoon cinnamon
1 teaspoon ground ginger, or more to taste
3/8 teaspoon ground cloves
3/8 teaspoon salt
3/8 teaspoon cayenne pepper
4 ounces (1 stick) unsalted butter, cut into pieces
1/2 cup sugar plus extra for rolling
1 cup firmly-packed brown sugar
1/3 cup molasses
¼ cup egg whites


In a mixing bowl combine the flour, baking soda, cinnamon, ginger, cloves, salt, and cayenne pepper and set the dry ingredients aside.

In the bowl of an electric mixer (such as a Kitchenaid) cream the butter until it is smooth and fluffy. Add the sugars and mix well. Add the molasses and combine the mixture. Add the egg whites and the dry ingredients and combine the mixture until a dough is formed.

Form the dough into ¾ inch balls and roll the balls in the extra sugar. Arrange the dough balls on a baking sheet and bake in a preheated 350 degree oven for 8 to 10 minutes, or until they are browned.

Makes 60.