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Shari’s Extra-Spicy Gingersnaps

Total Time

Prep: 30 min. + chilling Bake: 10 min./batch

Makes

5 dozen

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
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Ingredients

  • 3/4 cup butter, softened
  • 1 cup packed brown sugar
  • 1/4 cup molasses
  • 1 large egg, room temperature
  • 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

  1. In a large bowl, cream butter and brown sugar until light and fluffy, 3-5 minutes. Beat in molasses and egg.
  2. 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 refrigerate until easy to handle, 1-1/2 hours.
  3. Preheat oven to 350°. Shape dough into 1-in. balls; roll in sugar. Place 3 in. apart on ungreased baking sheets. Bake until set, 8-10 minutes. Cool 2 minutes before removing from pans to wire racks to cool completely. Store in an airtight container.

Nutrition Facts

1 cookie: 58 calories, 2g fat (1g saturated fat), 10mg cholesterol, 50mg sodium, 9g carbohydrate (5g sugars, 0 fiber), 1g protein.

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