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Shari’s Extra-Spicy Gingersnaps

My family loves spicy foods. I created this recipe so that we could even enjoy some spicy heat in a cookie. If you too enjoy the heat, use the full amount of cayenne pepper.—Shari Upchurch, Dearing, Georgia

60 ServingsPrep: 30 min. + chilling Bake: 10 min./batch

Ingredients

3/4 cup butter, softened
1 cup packed brown sugar
1/4 cup molasses
1 egg
2 cups all-purpose flour
2 teaspoons ground ginger
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon ground mustard
1/2 teaspoon white pepper
1/2 teaspoon ground cardamom
1/4 to 1/2 teaspoon cayenne pepper
1/4 teaspoon salt
1/4 teaspoon ground cloves
4-1/2 teaspoons finely chopped crystallized ginger
3 tablespoons sugar

Directions

In a large bowl, cream butter and brown sugar until light and fluffy.
Beat in molasses and egg.
Combine the flour, ground ginger, baking soda, cinnamon, mustard,
white pepper, cardamom, cayenne, cloves and salt; gradually add to
creamed mixture and mix well. Stir in crystallized ginger. Cover and

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Shari’s Extra-Spicy Gingersnaps (continued)

Directions (continued)

refrigerate for 1-1/2 hours or until easy to handle.
Shape dough into 1-in. balls; roll in sugar. Place 3 in. apart on
ungreased baking sheets. Bake at 350° for 8-10 minutes or until
set. Cool for 2 minutes before removing from pans to wire racks.
Store in an airtight container. Yield: 5 dozen.

Nutrition Facts: 1 cookie equals 58 calories, 2 g fat (1 g saturated fat), 10 mg cholesterol, 50 mg sodium, 9 g carbohydrate, trace fiber, 1 g protein.