Peppery Snaps Recipes

PEPPERY SNAPS

Peppery Snaps image

I love to bake, and spend most of my time at it. I have a job as a baker and keep my family supplied with baked goods. May father-in-law said he'd love a cookie that was "real snappy," so I combined recipes to get this one.

Provided by Taste of Home

Categories Desserts

Time 25m

Yield 6 dozen.

Number Of Ingredients 12

Ingredients

1-1/4 cups all-purpose flour
1 cup whole wheat flour
1-1/2 teaspoons baking soda
1 teaspoon ground aniseed
1/2 teaspoon salt
1/2 teaspoon ground ginger
1/4 teaspoon pepper
1 cup packed light brown sugar
3 tablespoons light molasses
3/4 cup butter, softened
1 large egg, room temperature
Sugar

Steps:

Combine first 7 ingredients; set aside. In a bowl, beat the brown sugar, molasses, butter and egg. Stir in dry ingredients; mix well. Chill for 1 hour. , Shape into 1-in. balls. Roll in sugar and place on ungreased baking sheets. Bake at 350° for 10-13 minutes. Cool cookies about 1 minute before removing to wire racks.

Nutrition Facts : Calories 78 calories, Fat 3g fat (2g saturated fat), Cholesterol 14mg cholesterol, Sodium 110mg sodium, Carbohydrate 11g carbohydrate (6g sugars, Fiber 0 fiber), Protein 1g protein.

EXTRA-SPICY GINGERSNAPS

Extra-Spicy Gingersnaps image

Provided by Food Network

Categories dessert

Time 30m

Yield 60 cookies

Number Of Ingredients 12

Ingredients

2 1/2 cups all-purpose flour
1 1/2 teaspoons baking soda
3/4 teaspoon cinnamon
1 teaspoon ground ginger, or more to taste
1/2 teaspoon ground cloves
1/2 teaspoon salt
1/2 teaspoon cayenne 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)
1/4 cup egg whites (from about 2 eggs)

Steps:

Combine the flour, baking soda, and spices in a mixing bowl and set aside. 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. Add the egg whites in 2 batches, mixing to combine after each addition. Add the dry ingredients in three batches, mixing to combine after each addition.
Heat the oven to 350 degrees F. Spread a few tablespoons of granulated sugar on a small plate.
Roll the dough into 3/4-inch balls, then roll each ball in the sugar until lightly coated. Transfer to parchment lined cookie sheets, leaving 1-inch of space between the cookies. Bake until browned, 8 to 10 minutes. Let cool on wire racks and store in an airtight container.

SHARI'S EXTRA-SPICY GINGERSNAPS

Shari's Extra-Spicy Gingersnaps image

My family loves spicy foods. I created this recipe so that we could even enjoy some spicy heat in a cookie. If you too enjoy the heat, use the full amount of cayenne pepper.-Shari Upchurch, Dearing, Georgia

Provided by Taste of Home

Categories Desserts

Time 40m

Yield 5 dozen.

Number Of Ingredients 16

Ingredients

3/4 cup butter, softened
1 cup packed brown sugar
1/4 cup molasses
1 egg
2 cups all-purpose flour
2 teaspoons ground ginger
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon ground mustard
1/2 teaspoon white pepper
1/2 teaspoon ground cardamom
1/4 to 1/2 teaspoon cayenne pepper
1/4 teaspoon salt
1/4 teaspoon ground cloves
4-1/2 teaspoons finely chopped crystallized ginger
3 tablespoons sugar

Steps:

In a large bowl, cream butter and brown sugar until light and fluffy. Beat in molasses and egg., Combine the flour, ground ginger, baking soda, cinnamon, mustard, white pepper, cardamom, cayenne, cloves and salt; gradually add to creamed mixture and mix well. Stir in crystallized ginger. Cover and refrigerate for 1-1/2 hours or until easy to handle., Shape dough into 1-in. balls; roll in sugar. Place 3 in. apart on ungreased baking sheets. Bake at 350° for 8-10 minutes or until set. Cool for 2 minutes before removing from pans to wire racks. Store in an airtight container.

Nutrition Facts : Calories 58 calories, Fat 2g fat (1g saturated fat), Cholesterol 10mg cholesterol, Sodium 50mg sodium, Carbohydrate 9g carbohydrate (5g sugars, Fiber 0 fiber), Protein 1g protein.

PEPPERY SNAPS

Peppery Snaps image

A recipe from Taste of Home, Best loved cookies and candies 2012. Courtesy of Joanie Elbourn. These are sooooo spicy and perfectly sweet! I love them! Prep time includes chill time

Provided by Andi the grate

Categories Dessert

Time 3h12m

Yield 72 cookies, 2 serving(s)

Number Of Ingredients 11

Ingredients

1 1/4 cups all-purpose flour
1 cup whole wheat flour
1 1/2 teaspoons baking soda
1 teaspoon ground aniseed
1/2 teaspoon salt
1/2 teaspoon ground ginger
1/4 teaspoon pepper
1 cup light brown sugar, packed
3 tablespoons light molasses
3/4 cup butter, softened
1 egg

Steps:

Combine first seven ingredients, set aside.
In a bowl, beat the brown sugar, molasses, butter and egg.
Stir in dry ingredients, mix well. Chill for 1 hour.
Shape into 1" balls.
Roll in sugar and place on ungreased baking sheets.
Bake at 350F for 10-13 minutes.
Cool cookies about 1 minute before removing to wire racks.

Nutrition Facts : Calories 1645.2, Fat 73.9, SaturatedFat 44.9, Cholesterol 276, Sodium 2213.6, Carbohydrate 234.4, Fiber 8.8, Sugar 124, Protein 20.2

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