Monthly Archives: September 2010

Chipotle Gingersnap Cookies

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  • 2 1/2 cups all-purpose flour
  • 1 1/2 teaspoons baking soda
  • 3/4 teaspoon cinnamon
  • 1 1/2 teaspoon ground ginger
  • 1/2 teaspoon ground cloves
  • 1/2 teaspoon salt
  • 1/2 teaspoon McCormick Chipotle Chille 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
  • 1/3 cup molasses (not blackstrap)
  • 2 egg whites
  1. Combine the flour, baking soda, and spices in a mixing bowl and set aside.
  2. Cream the butter until smooth and fluffy in a mixer fitted with a paddle attachment (or using a hand mixer). Add the sugars and mix. Add the molasses and mix.
  3. Add the egg whites one at a time, mixing to combine after each addition.
  4. Add the dry ingredients in 3 batches, mixing to combine after each addition.
  5. Heat the oven to 350 degrees F. Place some granulated sugar on a small plate.
  6. Roll the dough into 3/4-inch balls, then roll each ball in the sugar until lightly coated.
  7. Transfer to parchment lined cookie sheets, leaving 1-inch of space between the cookies.
  8. Bake until browned, 10 to 12 minutes. Let cool on wire racks and store in an airtight container.