Chewy Gingersnaps

I got this recipe off the back of a tin of crystallized ginger chips.

Ingregidents:
2.25c all purpose flour
1/2 tsp ground cloves
1/2 tsp ground ginger
1 tsp cinnamon
2 tsp baking soda
1/2 tsp salt
3/4c unsalted butter
1c sugar
1/4c dark molasses
1 egg
3.5oz crystallized ginger chips

Preheat oven to 375*
Beat butter and sugar until light and fluffy. Stir in molasses and egg. Add dry ingredients and mix well. Stir in ginger chips. FYI - Dough is very sticky and easier to handle after being in the fridge for an hour.

Roll into 1-inch balls and roll in sugar. Bake on parchment lined cookie sheets for 8-10 minutes - removing from oven while still soft. Let cookies cool on the sheet.

Mexican Hot Chocolate Cookies

A great new cookie discovery. There weren't spicy at all. If you like a little heat, add more chili powder at the end.

Ingredients:
2.25c all purpose flour
1/2c unsweetened cocoa powder
2 tsp cream of tartar
1 tsp baking soda
1/2 tsp salt
1c (2sticks) unsalted butter
1.75c sugar
2 egg
2 tsp cinnamon
1/2tsp chili powder

Preheat oven to 400*. In medium bowl, sift together flour, cocoa, cream of tartar, baking soda and salt. In large bowl cream butter and 1.5c sugar until light and fluffy. Add eggs and beat to combine. With mixer on low, gradually add dry mixture and beat until combined.

IN small bowl combine 1/4c sugar, cinnamon and chili powder. Form balls (heaping tablespoon) and roll in sugar mixture. Place on parchment lined cookie sheets about 3 inches apart. Bake until set in center and beginning to crack, about 10 minutes. Cool on sheet on a wire rack for 5 minutes, then transfer cookies to rack to cool completely.