SPICY GINGER SNAPS RECIPE RECIPES

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SHARI’S EXTRA-SPICY GINGERSNAPS RECIPE: HOW TO MAKE IT



Shari’s Extra-Spicy Gingersnaps Recipe: How to Make It 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

Total Time 40 minutes

Prep Time 30 minutes

Cook Time 10 minutes

Yield 5 dozen.

Number Of Ingredients 16

3/4 cup butter, softened
1 cup packed brown sugar
1/4 cup molasses
1 large egg, room temperature
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, 3-5 minutes. 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 until easy to handle, 1-1/2 hours., Preheat oven to 350°. Shape dough into 1-in. balls; roll in sugar. Place 3 in. apart on ungreased baking sheets. Bake until set, 8-10 minutes. Cool 2 minutes before removing from pans to wire racks to cool completely. Store in an airtight container.

Nutrition Facts : Calories 58 calories, FatContent 2g fat (1g saturated fat), CholesterolContent 10mg cholesterol, SodiumContent 50mg sodium, CarbohydrateContent 9g carbohydrate (5g sugars, FiberContent 0 fiber), ProteinContent 1g protein.

EXTRA-SPICY GINGERSNAPS RECIPE | MYRECIPES



Extra-Spicy Gingersnaps Recipe | MyRecipes image

Notes: Store airtight at room temperature up to 3 days or freeze for longer storage.

Provided by MyRecipes

Yield Makes 5 dozen cookies

Number Of Ingredients 14

2 cups all-purpose flour
2 teaspoons baking soda
2 teaspoons ground ginger
1 teaspoon ground cinnamon
½ teaspoon dry mustard
½ teaspoon white pepper
½ teaspoon ground cardamom
¼ teaspoon ground cloves
¼ teaspoon salt
About 3/4 cup (3/8 lb.) butter or margarine
1 cup firmly packed dark brown sugar
1 large egg
¼ cup molasses
3 tablespoons granulated sugar

Steps:

  • Mix flour, baking soda, ginger, cinnamon, mustard, pepper, cardamom, cloves, and salt.
  • In a large bowl, with a mixer on high speed, beat 3/4 cup butter with brown sugar until well blended. Add egg and molasses; beat until fluffy.
  • Add flour mixture. Beat on low speed to blend, then on medium speed until well mixed.
  • Divide dough in half, shape each half into a ball, wrap in plastic wrap, and pat into a flat cake. Freeze about 20 minutes, or chill 1 to 2 hours until firm.
  • Shape dough into 1-inch balls. Roll to coat with granulated sugar, and set at least 2 inches apart on buttered baking sheets.
  • Bake cookies in a 350° oven until slightly darker brown on the bottom, about 10 minutes (if using 1 oven, switch pan positions after 5 min.).
  • Cool on pan about 5 minutes, then transfer cookies to racks to cool. Serve, or store airtight.
  • Nutritional analysis per cookie.

Nutrition Facts : Calories 58 calories, CarbohydrateContent 8.4 g, CholesterolContent 10 mg, FatContent 2.6 g, FiberContent 0.1 g, ProteinContent 0.6 g, SaturatedFatContent 1.5 g, SodiumContent 79 mg

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