Indulge in the delightful symphony of flavors presented by these extraordinary Extra Spicy Gingersnaps. These cookies are not for the faint-hearted; they pack a fiery punch that will tantalize your taste buds and leave you craving more. The harmonious blend of zesty ginger, aromatic spices, and a touch of cayenne pepper creates a culinary masterpiece that is both invigorating and addictive. Explore variations of this classic recipe, including the traditional version for those who prefer a milder heat, a gluten-free option for those with dietary restrictions, and a vegan version for those embracing a plant-based lifestyle. Embark on a delectable journey with these Extra Spicy Gingersnaps, where every bite is an adventure.
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EXTRA-SPICY GINGERSNAPS
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
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
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.
EXTRA SPICY GINGERSNAPS
Warning: These cookies are ADDICTIVE! Try them once and you'll be hooked. These are the most requested (and eaten) cookies that I make. Even my husband who doesn't eat sweets can't leave these cookies alone.
Provided by Lisa Pack
Categories Cookies
Time 30m
Number Of Ingredients 12
Steps:
- 1. Preheat oven to 350 degrees. Combine the flour, baking soda and spices in a bowl and set aside.
- 2. Cream the shortening with a mixer until smooth and fluffy. Add the sugars and mix, then add the molasses and mix well. Add the egg whites, mixing to combine. Add the dry ingredients in three batches, mixing well after each addition.
- 3. Place some granulated sugar on wax paper or plate. Roll dough into 3/4-inch balls and roll in sugar until lightly coated. Transfer to parchment-lined cookie sheets leaving 3-inches of space between cookies. Bake until browned, approximately 10-13 minutes. Do NOT overbake. Let cool on wire racks and store in airtight container.
- 4. NOTE: I found this recipe years ago on a website and have modified it slightly. I do not use the parchment-lined baking sheets as I have found that my stone baking sheet that I got from Pampered Chef works great. Also, I tend to make my cookies a little larger than 3/4-inch (I use a cookie scoop)and usually bake them in my gas oven for 13 minutes.
Tips:
- For chewier gingersnaps, chill the dough for at least 30 minutes before baking.
- To make sure the gingersnaps don't spread too much, place them at least 2 inches apart on the baking sheet.
- Bake the gingersnaps until they are just set around the edges, but still soft in the center. This will give them a chewy texture.
- Let the gingersnaps cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
- Store the gingersnaps in an airtight container at room temperature for up to 2 weeks.
- Enjoy your delicious and spicy gingersnaps!
Conclusion:
These extra-spicy gingersnaps are a delicious and festive treat that is perfect for the holiday season. With a combination of warm spices, molasses, and fiery cayenne pepper, these cookies are sure to bring a smile to your face. Whether you're enjoying them with a cup of hot cocoa or giving them as gifts to friends and family, these gingersnaps are sure to be a hit. So grab a batch of these cookies and enjoy the spicy goodness!
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