Ginger Spice Cookies

These cookies are a twist on a classic Ginger Snap cookie. They include a variety of spices - ginger, cloves, even cayenne pepper. Don't be afraid of the spices!! When incorporated into these cookies, you get the slight bite of a ginger snap but the sugars and molasses keep them sweet and delicious.

The Ginger Spice cookies are great with a cold glass of milk or a hot cup of coffee. Enjoy!



Ginger Spice Cookies

2 1/2 c. flour
1 1/2 t. baking soda
3/4 t. cinnamon
1 t. ground ginger
1/2 t. ground cloves
1/2 t. salt
1/2 t. cayenne pepper
8 T. (1 stick) butter, softened to room temperature
1/2 c. sugar
1 c. brown sugar
1/3 c. molasses

1 t. vanilla
2 egg whites, room temperature

white sugar for rolling

Preheat oven to 350 degrees. Combine flour, baking soda, and spices. Set aside. Cream the butter and sugars together. Add the molasses to the creamed butter, then add the egg whites and vanilla until combined. Add the dry ingredients slowly. Once incorporated, roll dough into 1 inch balls. Roll each ball in white sugar and place onto baking tray. Bake 10-12 minutes.

Note: Cookies will puff in the oven, but deflate a bit as they cool. This is supposed to happen!

Makes about 44 cookies