Hot And Spicy Gingersnaps

---

A great recipe from the jl of san diego's book, california sol food.

---

Steps

---

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.

---

Ingredients

---

flour, baking soda, ginger, cinnamon, ground cloves, salt, cayenne pepper, unsalted butter, light brown sugar, sugar, molasses, egg white