Best 10 Spicy Gingerbread Cookies Recipes

SPICY GINGERBREAD COOKIES

Steps:

• In a large bowl sift together first three ingredients.
• With your electric mixture and the paddle attachment, cream the softened butter and sugar. Add the spices, then the eggs and molasses. Slowly add flour mixture; combine at a low speed. Divide the dough in to thirds; wrap in plastic wrap. Chill in the refrigerator for at least 1 hour.
• Preheat oven to 350°. Flour your work surface, roll dough to about 1/8 inch thick. Cut with your favorite cookie cutters into desired shapes. Transfer to ungreased baking sheets; refrigerate until firm, approximately 15 minutes.
• Bake until crisp but not darkened, usually 8 to 10 minutes. Let cookies cool on wire racks, decorate if you desire, we like ours plain. Eat and enjoy!

SPICY GINGERBREAD COOKIES

Steps:

• Place the butter and sugars in a stand mixer fitted with a paddle attachment. Beat until fluffy, about 2 minutes. Add in the egg and beat until just combined. With the mixer running on low speed, pour the spicy honey slowly into the mixture. Beat until incorporated. It's okay if the mixture looks slightly curdled.
• Whisk together the flour, ginger, cinnamon, salt, baking soda, cayenne, nutmeg, cloves and baking powder in a large bowl. Pour half of the dry ingredients into the butter mixture and beat on low speed until combined. Repeat with the remaining half of the dry ingredients and beat until a thick dough comes together. Scrape out and push into a round disk. Wrap in plastic wrap and chill for at least 1 hour or overnight.
• Preheat the oven to 350 degrees F. Line 2 baking sheets with parchment paper.
• Remove the dough from the refrigerator and allow to rest for about 15 minutes. Dust the work surface, rolling pin and cookie cutters with bench flour. Roll the dough into a 1/4-inch-thick round. Cut the dough into various shapes and place on the prepared baking sheets.
• Bake until browned along the edges, about 12 minutes, rotating halfway through the baking time. Allow to cool on the baking sheets for 5 minutes before moving to a wire rack to cool completely.

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.

GINGER DELIGHT: FRESH GINGERBREAD AND SPICY GINGER COOKIES

Steps:

• Preheat oven to 350°F.
• Grease a cake tin with 1 teaspoons of butter.
• Tap in 1 teaspoons of flour to the tin so that the tin is lightly dusted with flour.
• In a clean bowl, sift together the flour, baking soda, salt and the spices.
• Beat the egg into a large bowl.
• Add brown sugar and cream well.
• Fold in the butter, molasses and ginger.
• Pour in the coffee and vanilla essence. Mix well to combine.
• Now, add the flour mixture and buttermilk alternating with each other. Keep mixing as you gradually add these to the bread batter.
• Pour the prepared batter into the greased and floured cake tin.
• To distribute the batter evenly in the tin, beginning at the edge of the bread, move your index finger in a spiral through the top 1/4 inch of the batter until you reach the centre.
• Bake for 25-30 minutes or until a thin, sharp knife inserted in the centre of the bread comes out clean.
• Cool the bread on a wire rack for 20 minutes and then unmould carefully by running a knife around the edges of the pan and then inverting the bread onto a rack.
• Allow it to cool completely.
• Place the bread upside down on a plate.
• Sift the confectioner's sugar on top of the bread, slice and serve!
• Note: If you do not have buttermilk on hand, you can prepare it at home. Here's how:.
• Take 3/4 cup of milk and add the juice of 1 lemon to it. Do not mix. Let the mixture curdle. After 10 minutes, mix and use instead of buttermilk.
• For the Spicy Ginger Cookies:.
• Combine the sugar, baking soda, ginger, pepper, cloves, nutmeg, allspice and cayenne in a bowl.
• In a large bowl, cream together the butter and sugar mixture until it appears pale and fluffy.
• Add maple syrup or honey and the molasses and beat well.
• Fold in the flour, one cup at a time.
• If the dough is too dry, you may stir in the milk.
• Divide the dough into 4 equal parts.
• Shape into 4(9-by-1-inch) logs.
• Wrap in plastic wrap or clingfilm.
• Refrigerate for atleast 24 hours or freeze the dough for upto 2 months. Allow to thaw in the refrigerator many hours before slicing.
• Preheat oven to 350°F.
• Use a sharp thin knife to slice the dough into 1/8 inch-thickness discs.
• Arrange discs on cookie sheets.
• Bake for 9-11 minutes, i.e., until the cookies are firm and just beginning to brown.
• Transfer to a wire rack and allow to cool completely before serving.
• Enjoy!
• Note: The amount of pepper can be cut back on and the cayenne omitted altogether for a less spicy cookie.

GINGERBREAD COOKIES

Steps:

• In a medium bowl, whisk together flour, spices, baking soda, and salt; set aside. With an electric mixer, beat butter and brown sugar until smooth. Beat in molasses and egg. With mixer on low, add dry ingredients; mix just until a dough forms. Place dough on floured plastic wrap; pat into an 8-inch square. Wrap well; chill until firm, 1 to 2 hours.
• Preheat oven to 350 degrees. Divide dough in half. Working with one half at a time (rewrap and refrigerate other half), place dough on floured parchment or waxed paper; roll out 1/8 inch thick, turning, lifting, and flouring dough (and rolling pin) as needed. Freeze dough (on paper) until firm, about 20 minutes.
• Loosen dough from paper. Cut out shapes, and transfer to baking sheets. Decorate with sugar or sprinkles, as desired.
• Bake until firm and edges just begin to darken, 10 to 18 minutes, depending on size. Cool completely on baking sheets.

GINGERBREAD COOKIES

Steps:

• Beat margarine and sugar in a large bowl with an electric mixer on low speed until mostly incorporated, 1 to 2 minutes. Increase speed to medium-high and beat until light and fluffy, another 2 to 3 minutes. Beat in egg yolk, then molasses.
• Whisk sifted flour, salt, baking powder, baking soda, cinnamon, cloves, ginger, and nutmeg in a separate bowl until well combined. Gradually add flour mixture to the molasses mixture, beating until well blended and smooth.
• Divide dough in half and form each into a 1-inch-thick disk. Wrap in plastic wrap and refrigerate for at least 1 to 3 hours, or overnight.
• When ready to bake, preheat the oven to 350 degrees F (175 degrees C).
• Working with one disk at a time, and leaving remaining disk in the refrigerator, unwrap chilled dough and place on a lightly floured surface. Working from the center to the edges, roll dough with a floured rolling pin to a thickness of 1/4 inch.
• Cut dough into desired shapes with cookie cutters, dipping the cutters into flour as needed so they don't stick to the dough. Fit the cookie cutters as closely together as possible to cut as many cookies as you can. This will minimize the number of times you have to re-roll the dough.
• Transfer gingerbread cookies to ungreased cookie sheets, spacing them 2 inches apart. Gather any dough scraps into a ball, flatten, re-wrap with plastic wrap, and refrigerate to use for later batches.
• Bake each sheet in the preheated oven until firm, 8 to 10 minutes. Transfer cookies to wire racks to cool while you finish rolling, cutting, and baking the remaining cookies.
• Frost or decorate cooled gingerbread cookies as desired.

SPICY GINGER COOKIES

Steps:

• In a large bowl, beat the molasses, sugar blend, oil, egg and vanilla until well blended. Combine the remaining ingredients; gradually add to molasses mixture and mix well., Drop by rounded teaspoonfuls 2 in. apart onto baking sheets lightly coated with cooking spray. , Bake at 350° for 8-10 minutes or until edges are lightly browned. Remove to wire racks.

SPICY GINGER COOKIES

Steps:

• Heat oven to 350°F. In medium bowl, mix flour, 3 teaspoons of the ginger, 2 teaspoons of the cinnamon, the baking soda and salt. In large bowl, beat granulated sugar and butter with electric mixer on high speed 2 minutes or until light and fluffy. Add molasses and egg. Beat on medium speed 1 minute or until blended, scraping bowl occasionally. On low speed, gradually beat in flour mixture just until blended.
• In small bowl, mix turbinado sugar, remaining 2 teaspoons ginger and remaining 1 teaspoon cinnamon. Shape dough into 1-inch balls; roll in sugar mixture. On ungreased cookie sheets, place balls 2 inches apart.
• Bake 12 to 15 minutes or until set. Cool 2 minutes; remove from cookie sheets to cooling racks. Sprinkle with remaining sugar mixture.

SOFT GINGERBREAD COOKIES

Steps:

• In a medium bowl, mix together the molasses, brown sugar, water and butter until smooth. Combine the flour, baking soda, allspice, ginger, cloves and cinnamon, stir them into the wet mixture until all of the dry is absorbed. Cover the dough and chill for at least 3 hours.
• Preheat oven to 350 degrees F (175 degrees C). On a lightly floured surface, roll the dough out to 1/4 inch thickness. Cut out into desired shapes. Place cookies 1 inch apart onto ungreased cookie sheets.
• Bake for 8 to 10 minutes in the preheated oven. Remove from the cookie sheets to cool on wire racks.

SPICY GINGER COOKIES

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Whisk brown sugar, shortening, butter, molasses, eggs, baking soda, cinnamon, ginger, salt, cloves, and cayenne pepper together in a large bowl until glossy; fold in flour until dough is just-combined.
• Pour coarse sugar into a shallow bowl. Roll dough into 48 balls. Roll balls in sugar and place 2-inches apart on a baking sheet.
• Bake in the preheated oven until the tops of the cookies crack, about 9 minutes.