Extra Spicy Gingersnaps
These gingersnaps will warm you to your toes, and make you come back for more! Makes approximately 4 dozen cookies.
  • 1 cup butter, softened
  • 1 cup brown sugar
  • 1 cup white sugar
  • 1 egg
  • ½ cup molasses
  • 2-3 teaspoons finely grated fresh ginger root
  • 3 cups flour
  • 2 teaspoons baking soda
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • 1 teaspoon white pepper
  • 3 teaspoons cinnamon
  • 1 teaspoon ground cloves
  • 1 teaspoon nutmeg
  • 1 teaspoon ground ginger
  1. Heat oven to 375 F.
  2. In a large bowl, beat the butter and both sugars together until well combined and fluffy.
  3. Add the egg, molasses, and grated fresh ginger. Mix well.
  4. Add the remaining ingredients and mix until thoroughly combined.
  5. Roll level tablespoons of dough into balls and then roll each ball in a shallow dish of sugar to coat completely.
  6. Place at least an inch apart on an ungreased cookie sheet. (Parchment is helpful, but not necessary.) Press down with a spatula or the bottom of a glass to flatten.
  7. Bake for 10 minutes if you want the cookies to be a little chewy. Bake for 11 minutes if you like them crispy.
  8. Remove from oven and place the baking sheet on a rack to cool for several minutes, then move the cookies to the rack to finish cooling.
Recipe by The Rowdy Baker at http://www.therowdybaker.com/?p=2258