Shari’s Extra-Spicy Gingersnaps Recipe

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Shari’s Extra-Spicy Gingersnaps Recipe

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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
MAKES:
60 servings
TOTAL TIME:
Prep: 30 min. + chilling Bake: 10 min./batch
MAKES:
60 servings
TOTAL TIME:
Prep: 30 min. + chilling Bake: 10 min./batch

Ingredients

  • 3/4 cup butter, softened
  • 1 cup packed brown sugar
  • 1/4 cup molasses
  • 1 egg
  • 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

Directions

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. Yield: 5 dozen.
Originally published as Shari’s Extra-Spicy Gingersnaps in The Taste of Home Cookbook 2011, p93

Nutritional Facts

1 cookie: 58 calories, 2g fat (1g saturated fat), 10mg cholesterol, 50mg sodium, 9g carbohydrate (5g sugars, 0 fiber), 1g protein.

  • 3/4 cup butter, softened
  • 1 cup packed brown sugar
  • 1/4 cup molasses
  • 1 egg
  • 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
  1. In a large bowl, cream butter and brown sugar until light and fluffy. Beat in molasses and egg.
  2. 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.
  3. 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. Yield: 5 dozen.
Originally published as Shari’s Extra-Spicy Gingersnaps in The Taste of Home Cookbook 2011, p93

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