Snappy Spicy Gingersnap Cookies

By ngaldi

Ingredients

• 1/2 lb butter
• 3/4 cup ungranulated white sugar
• 1 cup packed brown sugar
• 2 eggs
• 1/2 cup dark molasses
• 3 and 1/4 cup all purpose flour
• 3/4 teaspoon baking soda
• 1/2 teaspoon salt
• 1 teaspoon ground ginger
• 1/2 teaspoon cinnamon
• 1/8 teaspoon cayenne pepper

Details

Servings 24
Adapted from laist.com

Preparation

Step 1

Cream the butter, sugar and brown sugar in a mixing bowl until smooth. Slowly add the molasses, then add the eggs and continue to mix.

In a separate bowl, mix all the dry ingredients together and add in to the cookie base.

Once combined, scoop cookies onto a sheetpan lined with parchment using a 2 oz portion scoop. Chill the scooped dough until firm. Then preheat your oven to 325 degrees.