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Recipe: Extra-Spicy Hot And Peppery Gingersnaps

Updated on July 13, 2016
Gingersnaps
Gingersnaps | Source

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4.5 stars from 4 ratings of Gingersnaps

Every time I make these, I have to fight off all my friends and relatives who want to steal my recipe. It's mine. MINE, I say!

...Oh, all right. I'll share it with you, too. If you insist.

Crisp and crunchy, these cookies have plenty of extra ginger, with a healthy dose of cayenne pepper to give them an extra-spicy kick.

You'll definitely want a glass of milk on hand, but I guarantee you'll reach for another cookie as soon as you finish the first!

Cook Time

Prep time: 10 min
Cook time: 15 min
Ready in: 25 min
Yields: Approx. 4 dozen gingersnaps

Ingredients

  • 3/4 cup oil
  • 2 cups sugar
  • 2 eggs
  • 1/4 cup molasses
  • 2 teaspoons vinegar
  • 3 1/4 cup flour
  • 1 1/2 teaspoons baking soda
  • 1/2 teaspoon cinnamon
  • 2 1/2 tablespoons ginger
  • 1/4 teaspoon cloves
  • 1/2 teaspoon cayenne pepper

Instructions

  1. In a bowl, mix together 3/4 cup oil, 2 cups sugar, 2 eggs, 1/4 cup molasses, and 2 teaspoons vinegar
  2. In a second bowl, mix together 3 1/4 cup flour, 1 1/2 teaspoons baking soda, 1/2 teaspoon cinnamon, 2 1/2 tablespoons ginger, 1/4 teaspoon cloves, and 1/2 teaspoon cayenne pepper.
  3. Stir the two mixtures together until fully combined.
  4. Form into balls and place on cookie sheets
  5. Flatten slightly, and bake 15 minutes at 325F
  6. Remove from oven
  7. Eat

Step 1

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In a medium-sized bowl, mix together the 3/4 cup oil, 2 cups sugar, 2 eggs, 1/4 cup molasses, and 2 teaspoons vinegar. Stir until smooth and completely combined, and set aside.

Step 2

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Get out a second bowl and sift together 3 1/4 cup flour, 1 1/2 teaspoons baking soda, 1/2 teaspoon cinnamon, 2 1/2 tablespoons ginger, 1/4 teaspoon cloves, and 1/2 teaspoon cayenne pepper. Stir it up well.

Step 3

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Combine the two mixtures and stir until fully mixed. The dough will be somewhat crumbly. Make sure there are no lumps of flour.

Step 4

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Form dough into balls about 1 inch in diameter, and arrange on ungreased cookie sheets. I find it helps to rub a little oil on my hands before shaping them, so the dough doesn't stick to my fingers as much.

Step 5

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Using your fingers, press down on the tops to flatten each ball slightly. Put in a 325F oven, and bake for 15 minutes.

Step 6

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Allow the cookies to cool, and remove from sheets. Aside from a distinct tendency to vanish, they store well for several days. They probably store fine for longer, but none have ever lasted long enough for me to find out.

Step 7

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Serve with a big glass of cold milk - and enjoy!

Have you ever used hot spices in desserts?

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    • Nicole Danielle profile image

      Nicole Danielle 3 years ago

      I've had a regular Gingersnap cookie but never one that was spicy or hot! Very interesting recipe :)

    • Patty Inglish, MS profile image

      Patty Inglish 3 years ago from North America

      I like the idea of cayenne pepper a LOT in this recipe. Mixing sweet and spicy has become a very good thing. Up and shared.

    • billybuc profile image

      Bill Holland 3 years ago from Olympia, WA

      Gingersnap cookies always remind me of being a little kid and grandma's house. :) Thanks for the memories.

    • Vacation Trip profile image

      Susan 3 years ago from India

      Great recipe. Thank you for sharing.

    • D Frankland profile image

      D Frankland 3 years ago

      Made this today, I'm in love with it! I think I used too little spice, not having a set of measuring spoons, but it was very tasty none the less! I'll definitely be making these again. I got "delicious" and "they're fantastic" from my family, so thank you very much!

      Thumbs up.

    • KL Klein profile image
      Author

      Krissa Klein 2 years ago from California

      I'm glad to hear they were "fantastic" :)

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