Spicy Gingersnaps Recipes

HOT AND SPICY GINGERSNAPS

Steps:

• Preheat the oven to 350°F. Line baking sheets with parchment paper or silpat mats.
• In a medium bowl, whisk together the flour, baking soda, ginger, cinnamon, cloves, salt and cayenne pepper.
• In a large bowl, use an electric mixer to beat the butter until light and fluffy. Add the brown sugar and white sugar and beat until blended. Blend in the molasses. Add the egg whites and beat until well-combined. Add the flour mixture 1/3 at a time and beat until blended after each addition.
• Spread the rolling sugar on a small plate. Shape the dough into 3/4-inch balls and roll in the sugar until lightly coated. Arrange the balls 1 inch apart on the prepared baking sheets.
• Bake 8 to 10 minutes or until brown. Cool on the cookie sheet for 2 minutes. Remove to a wire rack to cool completely. Store in an airtight container.

SPICY GINGERSNAPS

Steps:

• Preheat the oven to 350 degrees F.
• In a stand mixer fitted with the paddle attachment, cream the butter and sugar until combined. Add the egg and mix until smooth. Stir in the molasses.
• Whisk together the flour, baking soda, salt, cinnamon, ginger, cardamom and cloves in a medium bowl. Slowly add the flour mixture to the butter mixture and mix until the dough comes together. It will be a stiff dough.
• Using a 1-ounce portion scoop, portion the dough into walnut-size balls and roll in the remaining sugar. Place 1 1/2 inches apart on two baking sheets. (You should be able to bake 12 cookies per sheet.)
• Bake until the cookies spread and the sugary top cracks, 11 to 13 minutes. Remove from the oven and let cool completely on wire racks.

GINGERSNAPS

Steps:

• Cream shortening and sugar until light and fluffy, 5-7 minutes. Beat in egg and molasses. In another bowl, whisk together the next 6 ingredients; gradually beat into creamed mixture, and mix well. Refrigerate, covered, for at least 4 hours., Preheat oven to 350°. Shape tablespoonfuls of dough into balls; roll in additional sugar. Place 2 in. apart on lightly greased baking sheets., Bake until edges are lightly browned and tops are set and starting to crack, 8-10 minutes. Cool for 2 minutes before removing to wire racks.

SHARI'S EXTRA-SPICY GINGERSNAPS

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.

FIVE-SPICE GINGERSNAPS

Steps:

• Make dough:
• Whisk together flour, five-spice powder, baking soda, and salt in a small bowl.
• Pulse ginger with 1/4 cup sugar in a food processor until finely ground.
• Add syrup, butter, egg, and remaining 3/4 cup sugar to processor and blend until mixture is thick and creamy, about 3 minutes. Add flour mixture and pulse just until a dough forms. Form dough into a disk and chill, wrapped in plastic wrap, at least 8 hours to allow flavors to develop.
• Bake and ice cookies:
• Put oven rack in middle position and preheat oven to 325°F. Line 2 large baking sheets with parchment paper.
• Quarter dough. Keeping remaining 3 pieces wrapped in plastic wrap and chilled, roll out 1 piece of dough on a lightly floured sheet of wax paper with a lightly floured rolling pin to 3/4 inch thick. (If dough becomes too soft to roll out, chill on wax paper until firm.) Cut out rounds with cutter and transfer to 1 lined baking sheet, arranging cookies about 2 inches apart.
• Bake cookies until slightly puffed and a shade darker, 10 to 12 minutes. Cool 5 minutes on sheet. If desired, make holes with piping tip near edges to hang cookies, then transfer cookies (still on parchment) to a rack to cool completely. (Cookies will flatten slightly as they cool.)
• While first batch is baking, roll out and cut another batch, arranging cookies on second lined sheet. Bake in same manner, then gather scraps and chill until dough is firm enough to reroll, 15 to 20 minutes. Make more cookies with scraps (reroll scraps only once) and remaining pieces of dough, cooling sheets and lining them with fresh parchment before using.
• If using icing and coloring it, transfer small batches of icing to small bowls, 1 for each color, and tint with food coloring. Spoon each color of icing into a separate pastry bag, pressing out excess air. Twist bag firmly just above icing, then decoratively pipe icing onto cookies. Let icing dry completely (about 1 hour, depending on humidity) before serving or storing cookies.

CHEF JOHN'S GINGERSNAP COOKIES

Steps:

• Whisk 2 cups plus 2 tablespoons flour, ground ginger, cinnamon, baking soda, salt, cloves, black pepper, and cayenne together in a large mixing bowl until thoroughly mixed.
• Cream together butter and 2/3 cup sugar in a separate bowl until pale yellow and creamy, about 2 minutes. Add candied ginger, molasses, vanilla, and egg. Whisk mixture until well blended. Add dry ingredients to butter/sugar mixture and stir just until the flour disappears. Cover dough with plastic wrap and refrigerate until chilled, about 1 hour.
• Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper. Pour 1/2 cup white sugar in a shallow dish for rolling cookies.
• Scoop out about 1 1/2 teaspoons dough with a small scoop or teaspoon. Form dough into balls and roll in white sugar. Place cookies on prepared baking sheet. Slightly flatten cookies to about 1/4 inch thick; sprinkle with a pinch more sugar.
• Bake in preheated oven until cookies are your desired crispiness or chewiness, 10 to 15 minutes.

HOT AND SPICY GINGERSNAPS

Steps:

• Preheat oven to 350.
• Mix flour, baking soda, ginger, cinnamon, cloves, salt and cayenne together.
• Beat the butter in a mixing bowl until fluffy.
• Add brown sugar and 1/2 cup sugar and blend.
• Add the molasses and then the egg whites 1/2 at a time, making sure to mix well after each addition.
• Add the flour mixture 1/3 at a time and combine well after each addition.
• Spread 4 tablespoons of sugar on a small plate. Shape the dough into 3/4 inch balls and roll in the sugar until lightly coated. Arrange the balls 1 inch apart on a cookie sheet lined with parchment paper. Bake for 8-10 minutes or until nicely browned. Cool on the cookie sheet for two minutes before removing to a wire rack to cool completely.
• *A helpful hint from the JL -- use pretty crystal glasses, dampened with water to press into the dough for pretty, decorative designs on your cookies.

CRISPY GINGERSNAPS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.
• In a large bowl, cream the shortening and sugar. Add the egg and beat until light and fluffy, then stir in the molasses. In a separate bowl, mix together the flour, baking soda, salt, ginger and cinnamon. Add to the egg mixture and stir until well blended. Roll bits of dough into 1 inch balls. Dip each ball in sugar and place on cookie sheet, sugared side up about 2 inches apart.
• Bake for 10 to 12 minutes, until cookies have spread and tops have cracked. Let cool on wire rack.