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.
GINGERSNAPS
Provided by Food Network Kitchen
Categories dessert
Time 37m
Yield approximately 3 1/2 dozen cookies
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F. and grease cookie sheets. Cream the butter with the brown sugar until light and fluffy. Add the molasses and egg and beat until smooth. Sift the flour with baking soda, ginger, cinnamon and cloves. Add the flour mixture to the butter mixture and beat until well blended. Pinch off a little of the dough and roll it into 1-inch balls (dough may be very moist, if so, dip hands in warm water before forming balls). Dip each ball into the granulated sugar and arrange sugar side up on prepared baking sheet approximately 2 inches apart. Bake for 10 to 12 minutes or until cracked on top.
SPICY GINGERSNAPS
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.
SHARI'S EXTRA-SPICY GINGERSNAPS
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
Time 40m
Yield 5 dozen.
Number Of Ingredients 16
Steps:
- 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.
Nutrition Facts : Calories 58 calories, Fat 2g fat (1g saturated fat), Cholesterol 10mg cholesterol, Sodium 50mg sodium, Carbohydrate 9g carbohydrate (5g sugars, Fiber 0 fiber), Protein 1g protein.
FIVE-SPICE GINGERSNAPS
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
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.
INCREDIBLY CRISP GINGERSNAPS
In 1998, I was invited by Pat Adrian, director of the Good Cook division of the Book of the Month Club, to judge the group's annual office baking contest. There were luscious cakes, pies and cookies of all types, but these gingersnaps were the hands-down winners. Julie Ellis-Clayton, the winner of the contest, was kind enough to share her recipe with me.
Provided by Food Network
Categories dessert
Time 55m
Yield about 40 cookies
Number Of Ingredients 11
Steps:
- Set racks in the upper and lower thirds of the oven and preheat to 350 degrees. Combine the flour, baking soda, salt, and spices in a bowl; stir well to mix. In the bowl of a standing electric mixer fitted with the paddle attachment, beat together on medium speed the butter and sugar for about 5 minutes until very light, fluffy and whitened. Add the egg and continue beating until smooth. Lower speed and beat in half the dry ingredients, then the molasses. Stop the mixer and scrape down bowl and beater. Beat in the remaining dry ingredients. Remove bowl from mixer and use a large rubber spatula to finish mixing the dough. Use a small ice cream scoop to scoop out 1-inch diameter pieces of dough. Roll into balls between the palms of your the hands, then roll in the sugar. Place the balls of dough on the prepared pans leaving about 3 inches all around each, to allow for spreading. Bake the cookies for about 15 to 20 minutes, or until they have spread, the surface has crackled, and they are firm to the touch. Slide the papers from the pans to racks. Store the cooled cookies between sheets of parchment or waxed paper in a tin or platic container witha tight-fitting cover.
EXTRA SPICY GINGER SNAPPERS
the cayenne pepper does not add much heat...it just intensifies the ginger flavor...these are delicious with a cold glass of milk
Provided by grandma2969
Categories Dessert
Time 18m
Yield 60 cookies
Number Of Ingredients 13
Steps:
- Combine the flour, baking soda, cinnamon, ginger, cloves, salt and cayenne pepper in a mixing bowl and set aside.
- Cream the butter until smooth and fluffy in a mixer fitted with a paddle attachment, or use a hand mixer.
- Add the sugars and mix well.
- Add the molasses and mix.
- Add the egg whites in 2 bathes, mixing to combine after each addition.
- Add the dry ingredients in three batches, mixing to combine after each addition.
- Heat the oven to 350*.
- Spread the last cup of granulated sugar on a small plate -- Roll the dough into 3/4" balls -- then roll each ball in the sugar until lightly coated.
- Transfer to the cookie sheets, leaving 1" of space between the cookies.
- Bake until browned, 8-10 minutes.
- Let the cookies cool on wire racks and store in an airtight container.
Nutrition Facts : Calories 65.5, Fat 1.6, SaturatedFat 1, Cholesterol 4.1, Sodium 60.9, Carbohydrate 12.3, Fiber 0.2, Sugar 7.9, Protein 0.7
More about "extra spicy ginger snappers food"
SNAPPY GINGERSNAPS - ASK THE FOOD GEEK
From askthefoodgeek.com
CRISPY GINGERSNAPS | GINGER SNAP COOKIES RECIPE - HANDLE THE …
From handletheheat.com
CRUNCHY, SPICY GINGERSNAP COOKIES - JUST~ONE~DONNA
From justonedonna.com
ELEPHANT JUMPS | THAI RESTAURANT
From elephantjumps.com
SUMMER GRILL RECIPES: GINGER-LIME SNAPPER OR GRILLED BROCCOLI
From bostonglobe.com
EXTRA-SPICY GINGERSNAPS RECIPE – SUNSET MAGAZINE
From sunset.com
EXTRA CRISPY GINGERSNAPS - RECIPE GIRL
From recipegirl.com
GINGER SNAPS RECIPE (THIN & CRISPY) | THE KITCHN
From thekitchn.com
EXTRA SPICY GINGER SNAPPERS - WHOLESOME ORGANIC, FAIR TRADE …
From wholesomesweet.com
HOT AND SPICY GINGERSNAPS - RECIPE GIRL
From recipegirl.com
OLD FASHIONED GINGERSNAPS - GROW A GOOD LIFE
From growagoodlife.com
HOW TO MAKE EXTRA SPICY GINGERSNAPS - YOUTUBE
From youtube.com
THE BEST GINGERSNAPS RECIPE - SERIOUS EATS
From seriouseats.com
DINNER – THAI TADA
From thaitada.com
SPICY CRISP GINGERSNAPS - KATE BATTISTELLI
From katebattistelli.com
DENIM AND PEARLS RESTAURANT: MENU
From denimandpearlsrestaurant.com
BUFFET | TAJPALACETANDOOR.COM | TAJ PALACE INDIAN CUISINE
From tajpalacetandoor.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 »
You'll also love