Sweet & Spicy Sriracha Gingerbread Cookies

 

ingredients

2 cups all-purpose flour
2 teaspoons baking soda
½ teaspoon sea salt
1 teaspoon cinnamon, ground
½ teaspoon ginger, ground
⅛ teaspoon clove, ground
¾ cup unsalted butter, softened
½ cup granulated sugar + 3 tablespoons for rolling, divided
½ cup light brown sugar
1 large egg
¼ cup molasses
1 teaspoon Kikkoman® Sriracha Hot Chili Sauce

directions

1. Preheat oven to 350ºF and line a large baking sheet with parchment paper. Stir together flour, baking soda, sea salt, cinnamon, ginger and clove in a medium mixing bowl. In a separate medium mixing bowl, use a hand mixer to beat together softened butter, granulated sugar and brown sugar on medium speed for 2 minutes. Add egg, molasses and sriracha and beat for 1 minute longer. Gradually beat in flour mixture on low speed until fully incorporated.
2. Add 3 tablespoons of granulated sugar to a small bowl. Using a two-tablespoon cookie scoop, scoop cookie dough and roll into balls. Roll each cookie in granulated sugar and place on cookie sheet 2-3 inches apart. Bake cookies for 11-12 minutes. Cool cookies for 5 minutes on cookie sheet then transfer to a wire rack to cool completely. Repeat with remaining cookie dough.