For years I’ve been one of those “don’t bring that into my house” people when it comes to certain foods.
No bags of Oreos or jars of Nutella or crispety, crunchety, peanut buttery Butterfingers find their way across my doorstep unless I’m going to use them—immediately—in a recipe.
But this year I’m taking a new approach to life and just asking Santa to bring me some willpower for Christmas. I’m gonna need it because look, just look at what I made.
FEAST your EYES on these babies.
Gingersnaps are absolutely my weakness, cookie-wise. I’m a sucker for anything made with molasses, ginger, or lots of cinnamon.
These have all three, plus cayenne. CAYENNE! In a cookie! They’re as incredible as they sound and need to be gobbled by the handful with a glass of milk or a cup of tea.
I didn’t find the spice from the cayenne to be overpowering at all—but I have a high tolerance for heat and a few of my friends thought they were quite hot. So if you’re not a heat-lover just omit the cayenne. You could throw in an extra 1/2 teaspoon of cinnamon if were so inclined.
- 2 1/2 cups all-purpose flour
- 1 1/2 teaspoons baking soda
- 1 heaping teaspoon ground ginger
- 3/4 teaspoon cinnamon
- 1/2 teaspoon cloves
- 1/2 teaspoon salt
- 1/2 teaspoon cayenne pepper
- 1/2 cup unsalted butter, at room temperature
- 1 cup packed brown sugar (light or dark)
- 1/2 cup granulated sugar
- 1/3 cup molasses
- 1 teaspoon vanilla extract
- 2 egg whites
- 2 to 4 tablespoons granulated sugar, for rolling cookies
- Preheat oven to 350 degrees. Line two baking sheets with parchment paper and set aside.
- In a small mixing bowl, whisk together flour, baking soda, ginger, cinnamon, cloves, salt, and cayenne pepper together.
- In the bowl of a stand mixer, beat the butter on medium speed until light and fluffy, about 2 minutes. Add sugars and beat 2 minutes more. Beat in molasses and vanilla, then egg whites one at a time. Mix well after each addition. Add the flour mixture 1/3 at a time, mixing well after each addition.
- Place 2 to 4 tablespoons granulated sugar in a small bowl. Roll the dough into 3/4-inch balls and roll each ball in sugar to coat.
- Arrange balls 1 inch apart on prepared baking sheets. Bake for 8 to 10 minutes, until cookies are slightly browned and have crackled tops. Cool on the baking sheet for 2 minutes and then remove to a wire rack to cool completely. Store in an airtight container.
UGH. Ginger cookies are suitable breakfast right?