Extra-Spicy Gingersnaps

Extra-Spicy Gingersnaps

Ingredients:
wheat flour, white, all-purpose, unenriched
leavening agents, baking soda
spices, cinnamon, ground
spices, ginger, ground
spices, cloves, ground
salt, table
spices, pepper, red or cayenne
butter, without salt
sugars, granulated
sugars, brown
molasses
egg, white, raw, fresh

Directions:
Combine the flour, baking soda, and spices in a mixing bowl and set aside.
Cream the butter until smooth and fluffy in a mixer fitted with a paddle attachment (or using a hand mixer).
Add the sugars and mix.
Add the molasses and mix.
Add the egg whites in 2 batches, mixing to combine after each addition.
Add the dry ingredients in three batches, mixing to combine after each addition.
Heat the oven to 350 degrees F. Spread a few tablespoons of granulated sugar on a small plate.
Roll the dough into 3/4-inch balls, then roll each ball in the sugar until lightly coated.
Transfer to parchment lined cookie sheets, leaving 1-inch of space between the cookies.
Bake until browned, 8 to 10 minutes.
Let cool on wire racks and store in an airtight container.