Extra Spicy Ginger Snappers - cooking recipe

Ingredients

2 1/2 cups all-purpose flour
1 1/2 teaspoons baking soda
3/4 teaspoon cinnamon
1 teaspoon ground ginger
3/8 teaspoon ground cloves
3/8 teaspoon salt
3/8 teaspoon cayenne pepper
1/2 cup butter, cut into pieces, cool
1/2 cup granulated sugar
1 cup light brown sugar, packed
1/3 cup molasses
1/4 cup egg white
1/2 cup granulated sugar, for rolling

Preparation

Combine the flour, baking soda, cinnamon, ginger, cloves, salt and cayenne pepper in a mixing bowl and set aside.
Cream the butter until smooth and fluffy in a mixer fitted with a paddle attachment, or use a hand mixer.
Add the sugars and mix well.
Add the molasses and mix.
Add the egg whites in 2 bathes, mixing to combine after each addition.
Add the dry ingredients in three batches, mixing to combine after each addition.
Heat the oven to 350*.
Spread the last cup of granulated sugar on a small plate -- Roll the dough into 3/4\" balls -- then roll each ball in the sugar until lightly coated.
Transfer to the cookie sheets, leaving 1\" of space between the cookies.
Bake until browned, 8-10 minutes.
Let the cookies cool on wire racks and store in an airtight container.