extra spicy iced gingersnap cookies

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christmas is fast approaching and i'm starting to make my "baking list".  currently, my baking list consists of:

  • chocolate covered pretzels with sprinkles (not real chocolate, but the artery clogging stuff, almond bark)
  • peanut butter rice krispy balls (requested from dirt bike man)
  • my grandma's extra soft sugar cookies
  • Debbie's caramels (I will be posting this recipe before christmas--i literally cannot show up to my family's christmas without these now!)
  • oreo cookie balls
  • peppermint pinwheel cookies
  • and these extra spicy gingersnaps!! (see above)

is that too much??  i found myself asking this question...but i don't think there is such a thing as "too much" christmas baking.

these extra spicy ginger cookies are downright amazing.  not only are they thin, they are chewy too

i also made these cookies to celebrate Bappy girl and I's 1st virtual cookie party!!  Because there literally cannot be enough cookies.  if you go to instagram and search #bappycookiesforvuu you can see all the other participants cookies. it's going to be a grand time and i wish i could literally eat them all.

BUST OUT:

  • two airbake cookie sheets (one to bake on while the other one cools)
  • mixer and a paddle attachment
  • spatula
  • measuring cups and spoons
  • small bowl for sugar
  • small spoon to scoop dough
  • a flat bottomed cup
  • wire cooling rack
  • metal spatula to remove cookies from tray

extra spicy gingersnaps

makes 60 cookies

2 1/2 cups all-purpose flour

1 1/2 t. baking soda

1 1/4 t. saigon cinnamon

2 t. ground ginger

2 t. fresh grated ginger

1 1/2 t. ground cloves

1/2 t. salt

1 1/2 t, cayenne pepper

2 t. black pepper

8 T salted butter, room temp

1/2 cup sugar

1 cup dark brown sugar

1/3 cups molasses (not blackstrap)

1/4 c. egg whites (the whites from 2 large eggs)

For the icing:

1 cup powdered sugar

5 T heavy cream

For the decoration:

1/3 c. whole shelled pistachios (crushed)

1/3 c. rose petals 

1) Heat the oven to 350 F.

2) Combine the dry ingredients together including the fresh ginger.

3) Cream the butter and sugars together for 5 mins until light and fluffy.

4) Add molasses and mix to combine.

5) Add the egg whites and mix to combine.

6) Add the dry ingredients in 3 batches and mix just until combined.

7) Roll the dough into 1" balls and then roll each ball in granulated sugar.  Place on a ungreased cookie sheet about 2" apart.

8) Press flat bottomed glass into sugar and then press each cookie flat (about 1/3" thick).  Repeat for each cookie.

9) Bake for 12 mins for a crispy, chewy cookie.  Let cool on cookie sheet for about 1 min and then transfer to cooling rack.

10) FYI don't press the cookies flat if you want a soft, chewy cookie!  Bake these for 13 mins instead.  Let cool on cookie sheet for about 1 min and then transfer to cooling rack.

11) While the cookies are baking, mix the icing ingredients together until smooth.

12) Once the cookies are cooled, dip each cookie halfway into icing.  Make sure the icing is in a small enough bowl so you can dunk the cookies into the icing.  Place each cookie on a wire rack and sprinkle with pistachios or rose petals.

 

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