Hot And Spicy Gingersnaps Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

EXTRA-SPICY GINGERSNAPS



Extra-Spicy Gingersnaps image

Provided by Food Network

Categories     dessert

Time 30m

Yield 60 cookies

Number Of Ingredients 12

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.

FIVE-SPICE GINGERSNAPS



Five-Spice Gingersnaps image

Categories     Cookies     Food Processor     Ginger     Dessert     Bake     Freeze/Chill     Christmas     Spice     Winter     Gourmet     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes about 3 dozen cookies

Number Of Ingredients 12

2 cups all-purpose flour
1 3/4 teaspoons Chinese five-spice powder
1 1/2 teaspoons baking soda
1/4 teaspoon salt
3 tablespoons finely chopped crystallized ginger
1 cup sugar
1/4 cup Lyle's Golden Syrup
1 1/2 sticks (3/4 cup) unsalted butter, melted and cooled
1 large egg
Garnish: decorative icing (optional).
Special Equipment
parchment paper; a 2 1/2-inch round cookie cutter; a piping tip with a 1/4-inch plain round opening (if making cookies into ornaments); pastry bags or several small heavy-duty sealable plastic bags (optional)

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.

MOM'S GINGER SNAPS



Mom's Ginger Snaps image

Fabulous, spicy cookies.

Provided by Elaine

Categories     Desserts     Cookies     Spice Cookie Recipes

Time 40m

Yield 36

Number Of Ingredients 11

1 cup packed brown sugar
¾ cup vegetable oil
¼ cup molasses
1 egg
2 cups all-purpose flour
2 teaspoons baking soda
¼ teaspoon salt
½ teaspoon ground cloves
1 teaspoon ground cinnamon
1 teaspoon ground ginger
⅓ cup white sugar for decoration

Steps:

  • Preheat oven to 375 degrees F (190 degrees C).
  • In a large bowl, mix together the brown sugar, oil, molasses, and egg. Combine the flour, baking soda, salt, cloves, cinnamon, and ginger; stir into the molasses mixture. Roll dough into 1 1/4 inch balls. Roll each ball in white sugar before placing 2 inches apart on ungreased cookie sheets.
  • Bake for 10 to 12 minutes in preheated oven, or until center is firm. Cool on wire racks.

Nutrition Facts : Calories 105.2 calories, Carbohydrate 15 g, Cholesterol 5.2 mg, Fat 4.8 g, Fiber 0.2 g, Protein 0.9 g, SaturatedFat 0.7 g, Sodium 90.8 mg, Sugar 9.1 g

HOT AND SPICY GINGERSNAPS



Hot and Spicy Gingersnaps image

Make and share this Hot and Spicy Gingersnaps recipe from Food.com.

Provided by hollyfrolly

Categories     Dessert

Time 55m

Yield 4 dozen

Number Of Ingredients 13

2 1/2 cups flour
1 1/2 teaspoons baking soda
1 teaspoon ginger
3/4 teaspoon cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon salt
1/2 teaspoon cayenne pepper
1/2 cup unsalted butter, cut into pieces
1 cup light brown sugar, packed
1/2 cup sugar
1/3 cup molasses
1/4 cup egg white (about 2 eggs)
4 tablespoons sugar

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.

SPICY GINGERSNAPS



Spicy Gingersnaps image

Provided by Damaris Phillips

Categories     dessert

Time 40m

Yield 24 cookies

Number Of Ingredients 11

3/4 cup unsalted butter, chilled
1 cup sugar, plus more for rolling
1 large egg
1/4 cup molasses
2 cups all-purpose flour
1 1/2 teaspoons baking soda
1/2 teaspoon fine salt
2 teaspoons ground cinnamon
2 teaspoons ground ginger
1 teaspoon ground cardamom
1 teaspoon ground cloves

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.

EXTRA SPICY GINGERSNAPS



Extra Spicy Gingersnaps image

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

2 1/2 c all purpose flour
1 1/2 tsp baking soda
3/4 tsp cinnamon
1 tsp ground ginger
1/2 tsp ground cloves
1/2 tsp salt
1/2 tsp cayenne pepper
1 stick crisco butter flavor shortening
1/2 c granulated sugar (plus more for rolling)
1 c light brown sugar
1/3 c molasses (not blackstrap)
2 egg whites

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.

CHEF JOHN'S GINGERSNAP COOKIES



Chef John's Gingersnap Cookies image

The amazing spicy-sweet flavor and irresistible texture of these cookies will please even a non-cookie eater like me. You can adjust the spices to suit your tastes but remember, they're called 'snaps' for reasons other than texture!

Provided by Chef John

Categories     Desserts     Cookies     Spice Cookie Recipes

Yield 20

Number Of Ingredients 16

2 cups all-purpose flour
2 tablespoons all-purpose flour
2 teaspoons ground ginger
1 ½ teaspoons ground cinnamon
1 ½ teaspoons baking soda
½ teaspoon fine salt
¼ teaspoon ground cloves
¼ teaspoon ground black pepper
⅛ teaspoon cayenne pepper
12 tablespoons unsalted butter, softened
⅔ cup white sugar
⅓ cup finely minced candied ginger
¼ cup molasses
½ teaspoon vanilla extract
1 large egg, beaten
½ cup white sugar, or as needed for rolling 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.

Nutrition Facts : Calories 176.7 calories, Carbohydrate 26.5 g, Cholesterol 27.6 mg, Fat 7.3 g, Fiber 0.5 g, Protein 1.8 g, SaturatedFat 4.5 g, Sodium 159.8 mg, Sugar 14.6 g

COOKIE JAR GINGERSNAPS



Cookie Jar Gingersnaps image

My grandma kept two cookie jars in her pantry. One of the jars, which I now have, always had these crisp and chewy gingersnaps in it. They're still my favorite cookie recipe. My daughter, Becky, used this recipe for a 4-H fair and won a blue ribbon. -Deb Handy, Pomona, Kansas

Provided by Taste of Home

Categories     Desserts

Time 35m

Yield 3 dozen.

Number Of Ingredients 9

3/4 cup shortening
1 cup plus 2 tablespoons sugar, divided
1 large egg, room temperature
1/4 cup molasses
2 cups all-purpose flour
2 teaspoons baking soda
1-1/2 teaspoons ground ginger
1 teaspoon ground cinnamon
1/2 teaspoon salt

Steps:

  • Preheat oven to 350°. Cream shortening and 1 cup sugar until light and fluffy. Beat in egg and molasses. In another bowl, combine next five ingredients; gradually add to creamed mixture and mix well. , Shape level tablespoonfuls of dough into balls. Dip one side into remaining sugar; place 2 in. apart, sugary side up, on greased baking sheets. Bake until lightly browned and crinkly, 12-15 minutes. Remove to wire racks to cool.

Nutrition Facts : Calories 92 calories, Fat 4g fat (1g saturated fat), Cholesterol 5mg cholesterol, Sodium 106mg sodium, Carbohydrate 13g carbohydrate (7g sugars, Fiber 0 fiber), Protein 1g protein.

More about "hot and spicy gingersnaps recipes"

GINGERSNAPS (BETTER THAN GRANDMA'S RECIPE: SPICY AND …
Oct 27, 2024 Chewy Gingersnaps Step by Step. Start by beating butter in a large mixing bowl until creamed. Add brown sugar and continue beating the …
From kitchenserf.com
  • In the bowl of a stand mixer fitted with a paddle attachment or in a large mixing bowl with a hand mixer, beat butter and brown sugar on medium speed for about four minutes or until fluffy.
  • Crack egg into a small bowl or one of your measuring cups.(This way, if there’s a problem with the egg or if you get shells in it, you haven’t ruined the cookie dough you’ve started).


CHAAT TIKKI - SWASTHI'S RECIPES
6 days ago 4. Pour 1 cup water and mix well. Secure the instant pot with the lid and position the steam valve to sealing. Pressure cook for 18 mins. To cook in a regular pot: Drain the liquid …
From indianhealthyrecipes.com


SPICY GINGER AND LIME SAUCE RECIPE - THE SPRUCE EATS
Jul 22, 2021 Steps to Make It. Gather the ingredients. Combine all ingredients in a small bowl. Give the ingredients a good stir and then set the bowl aside. Allow the sauce to sit on the counter for a minimum of 10 minutes. You may also allow the sauce to sit overnight and use the next day; just cover the bowl and place it in the refrigerator.
From thespruceeats.com


FRESH GINGER HONEY TEA - ONE HOT OVEN
Oct 10, 2024 Fresh ginger is steeped in hot water to create the base for this tea. It gives the tea a stronger, more intense flavor than powdered ginger. Honey sweetens the tea and offsets …
From onehotoven.com


CRUNCHY, SPICY GINGERSNAP COOKIES - JUST~ONE~DONNA
Mix together the brown sugar, oil, egg, and molasses in the bowl of your mixer, fitted with the paddle attachment. In a separate bowl combine the flour, baking soda, salt, and spices. Add the dry ingredients to the molasses mixture, …
From justonedonna.com


HOT AND SPICY GINGERSNAPS RECIPE - RECIPEOFHEALTH
Get full Hot and Spicy Gingersnaps Recipe ingredients, how-to directions, calories and nutrition review. Rate this Hot and Spicy Gingersnaps recipe with 2 1/2 cups flour, 1 1/2 tsp baking …
From recipeofhealth.com


GINGER SNAPS RECIPE (THIN & CRISPY) | THE KITCHN
Feb 5, 2022 Place 1 large egg on the counter. Let both sit at room temperature until the butter is softened, about 1 hour. Meanwhile, place 2 1/4 cups all-purpose flour, 2 teaspoons baking soda, and 3/4 teaspoon kosher in a large bowl and whisk to combine. Add 1 1/4 cups of the granulated sugar, 2 teaspoons of the ground ginger, 1 teaspoon of the ground ...
From thekitchn.com


OLD FASHIONED GINGERSNAPS- BATTERS AND BLESSINGS
Dec 15, 2020 Preheat oven to 375 F. Shape the dough into 1-inch balls. Dip the tops into the sugar. Place dough sugar-side-up about 3 inches apart on a cookie sheet. Dough dipped in sugar. Bake for 10-12 minutes. The cookies will look …
From battersandblessings.com


EXTRA CRISPY GINGERSNAPS - RECIPE GIRL
Nov 27, 2022 How to make Extra Crispy Gingersnaps: The complete, printable recipe is at the end of this post. In a large bowl, use an electric mixer to combine the butter and sugar until smooth. Add in the egg whites, molasses and …
From recipegirl.com


SPICY HOT GINGERSNAPS - LITTLE HOUSE BIG ALASKA
Nov 15, 2014 Instructions. pre-heat the oven to 350˚. mix together the flour, cinnamon, cloves, cardamom, ground ginger, cayenne, salt, and baking soda, set aside. in a stand mixer fitted with the paddle attachment beat the brown sugar, …
From littlehousebigalaska.com


SPICY HOT GINGERSNAPS - MY RECIPE MAGIC
Dec 31, 2014 A Spicy Hot Gingersnaps recipe to delight all the heat fiends you know and love, if they need hot sauce for every meal this cookie will make them exceedingly joyful.
From myrecipemagic.com


GINGERSNAPS - SMITTEN KITCHEN
Nov 18, 2011 In a medium bowl, whisk together the flour, baking soda, salt and spices. In a large bowl, beat butter and sugars together until fluffy, about three minutes on medium. Add egg and molasses and beat until combined. Add dry ingredient and beat at …
From smittenkitchen.com


SPICY CRUNCHY GINGERSNAPS MADE EASY - COOKIE MADNESS
Oct 12, 2011 Preheat oven to 350 F. Have ready two ungreased heavy duty baking sheets. In a medium size saucepan, melt the butter over medium and continue cooking just until it starts to turn brown -- swirl often to keep it from …
From cookiemadness.net


EXTRA-SPICY GINGERSNAPS RECIPE – SUNSET MAGAZINE
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. 3. Add flour mixture. Beat on low speed to …
From sunset.com


SPICY GINGERSNAPS - NEW MEXICO NOMAD
Directions. Preheat the oven to 350° F (177° C). Line the cookie sheet with parchment paper to make cleanup easy. Combine flour, baking soda, ginger, cinnamon, cloves, red chile powder, and salt. Mix the butter, 3/4 cup …
From newmexiconomad.com


HOT AND SOUR SOUP - RECIPETIN EATS
Feb 25, 2019 Add vinegar, shiitake, wood ear mushrooms, bamboo shoots, tofu and shredded chicken into the soup. Stir, simmer for 10 minutes. Mix cornflour with water. While stirring soup at a medium pace, slowly pour the cornflour mixture in (ensures no lumps).
From recipetineats.com


30 MINUTE SPICY GINGER SZECHUAN BEEF - THE CHUNKY CHEF
Aug 11, 2016 Instructions. Slice steak, across the grain, into 1/4 inch thick strips (see picture tutorial HERE), and place in a large plastic bag. Add mirin and soy sauce and massage into the meat. Add cornstarch, seal the bag and toss/massage to coat the meat. Let meat marinate for about 10 minutes or so.
From thechunkychef.com


SPICY CRISP GINGERSNAPS - KATE BATTISTELLI
Whisk flour, baking soda, and salt together in a bowl. Heat the butter in a 10-inch skillet over medium heat until melted. Lower heat to medium-low and cook until the butter starts to brown, about 2 – 4 minutes. Transfer melted butter to a …
From katebattistelli.com


33 SPICY VEGAN RECIPES THAT DIAL UP THE HEAT | OLIVES FOR DINNER
Oct 20, 2024 Braised Tofu (Vegan Mapo Tofu) Vegan mapo tofu is like a flavor explosion waiting to happen. Soft, pillowy tofu gets cozy with savory shiitakes, all swimming in a spicy, umami …
From olivesfordinner.com


RECIPE: SPICY GOLDEN GINGERSNAPS - SOUTHERNKITCHEN.COM
Sep 26, 2021 1/2 cup sanding or granulated sugar, for rolling. Instructions. In a medium bowl, whisk together the flour, baking soda, salt, ginger, allspice, pepper, and cinnamon.
From southernkitchen.com


HOT AND SPICY GINGERSNAPS – HONEY CHILD’S CREOLE
Nov 15, 2020 1 teaspoon or more ground and fresh ginger; 3/4 teaspoon ground cinnamon; 1/2 teaspoon ground cloves; 1/2 teaspoon salt; 1/2 teaspoon cayenne pepper; 1/2 cup 1 stick …
From honeychildscreole.com


Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »

    #60-minutes-or-less     #time-to-make     #course     #preparation     #occasion     #healthy     #hand-formed-cookies     #rolled-cookies     #desserts     #heirloom-historical     #holiday-event     #winter     #cookies-and-brownies     #dietary     #seasonal

Related Search