Hot And Spicy Gingersnaps - cooking recipe

Ingredients

2 1/2 cups flour
1 1/2 teaspoons baking soda
1 teaspoon ginger
3/4 teaspoon cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon salt
1/2 teaspoon cayenne pepper
1/2 cup unsalted butter, cut into pieces
1 cup light brown sugar, packed
1/2 cup sugar
1/3 cup molasses
1/4 cup egg white (about 2 eggs)
4 tablespoons sugar

Preparation

Preheat oven to 350.
Mix flour, baking soda, ginger, cinnamon, cloves, salt and cayenne together.
Beat the butter in a mixing bowl until fluffy.
Add brown sugar and 1/2 cup sugar and blend.
Add the molasses and then the egg whites 1/2 at a time, making sure to mix well after each addition.
Add the flour mixture 1/3 at a time and combine well after each addition.
Spread 4 tablespoons of sugar on a small plate. Shape the dough into 3/4 inch balls and roll in the sugar until lightly coated. Arrange the balls 1 inch apart on a cookie sheet lined with parchment paper. Bake for 8-10 minutes or until nicely browned. Cool on the cookie sheet for two minutes before removing to a wire rack to cool completely.
*A helpful hint from the JL -- use pretty crystal glasses, dampened with water to press into the dough for pretty, decorative designs on your cookies.