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A crisp spice cookie with a kick of heat at the end.
Spice Snaps
1 2/3 c flour
1/2 t sea salt
1/2 t baking powder
1/4 t baking soda
2 t cinnamon
1 1/2 t ground ginger
1/2 t ground cloves
1/4 t cayenne pepper
1/2 t dry mustard powder
6 T unsalted butter, room temp
3/4 c sugar
1/4 c molasses
1 lg egg yolk
1 t vanilla
Sanding sugar
Preheat oven to 325.
Whisk together the flour, salt, baking powder, baking soda, cinnamon, ginger, clove, cayenne, and mustard.
Cream together the butter and sugar, then add the molasses, vanilla, and yolk.
Add the dry ingredients into the butter mixture until just combined and crumbly. If you're doing it by hand, just give it a squeeze to kind of bring it all together.
Depending on the size of your baking sheets and freezer, go ahead and split the dough into smaller batches and, between sheets of waxed paper, roll them out as thin as possible, about 1/16”. Peel back the paper to loosen it from the dough, then flip over and do the same with the other sheet. Place on baking sheet and freeze for about 15”.
Working with one sheet at a time, leaving the rest in the freezer, cut out your cookies with a 2” fluted round cutter, place on ungreased baking sheets, and sprinkle with sanding sugar.
Bake for about 10”, until they are just starting to get some color and crisp. Slide a thin spatula under them to release them from the tray and then let them cool right where they are.

Servings: No serving information available

Nutritional information per serving

No nutrition information available

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