Extra-Spicy Gingersnaps

Ingredients

2 1/2 cups all-purpose flour

1 1/2 teaspoons baking soda

3/4 teaspoon cinnamon

1 teaspoon ground ginger, or more to taste

1/2 teaspoon ground cloves

1/2 teaspoon salt

1/2 teaspoon cayenne pepper

8 tablespoons (1 stick) cool unsalted butter, cut into pieces

1/2 cup granulated sugar, plus extra for rolling

1 cup light brown sugar, packed

cup molasses (not blackstrap)

1/4 cup egg whites (from about 2 eggs)

Preparation

Preheat the oven to 350 degrees.

Combine dry ingredients: flour, baking soda, and spices and set aside.

Cream the butter until smooth and fluffy.

Add the sugars and stir until evenly distributed.

Add the molasses and stir.

Add the egg whites half the egg whites and stir to incorporate. Add the remaining egg whites and stir again.

Add the 1/3 of the dry ingredients, and stir to incorporate. Repeat twice.

Sprinkle 2 tablespoons of sugar into a small bowl. Pinch off a tablespoon of dough.

Roll in sugar until lightly coated. Place sugar-coated balls on parchment-lined cookie sheets, leaving 1 inch of space between cookies.

Bake at 350 degrees for 8-10 minutes.

Let cool on wire racks and store in an airtight container.

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About

Note: This recipe was submitted by Traca Savadogo to the Four Seasons Hotel Seattle's Ultimate Holiday Cookie Contest.

Eaten out of hand or served along side my favorite pumpkin ice cream, these spicy gingersnaps have been a favorite of mine for years. Before she landed a spot on Top Chef, Robin Levanthal took one bite and begged for the recipe! Our friendship was sealed that day. Like Robin, these cookies are extra-spicy, and hold a special place in my heart.