Extra Spicy Ginger Snappers Food

HOT AND SPICY GINGERSNAPS

Steps:

• Preheat the oven to 350°F. Line baking sheets with parchment paper or silpat mats.
• In a medium bowl, whisk together the flour, baking soda, ginger, cinnamon, cloves, salt and cayenne pepper.
• In a large bowl, use an electric mixer to beat the butter until light and fluffy. Add the brown sugar and white sugar and beat until blended. Blend in the molasses. Add the egg whites and beat until well-combined. Add the flour mixture 1/3 at a time and beat until blended after each addition.
• Spread the rolling 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 the prepared baking sheets.
• Bake 8 to 10 minutes or until brown. Cool on the cookie sheet for 2 minutes. Remove to a wire rack to cool completely. Store in an airtight container.

SHARI'S EXTRA-SPICY GINGERSNAPS

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.

INCREDIBLY CRISP GINGERSNAPS

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.

GINGERSNAPS

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.

EXTRA SPICY GINGER SNAPPERS

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.

GINGER SNAPS

Steps:

• Preheat the oven to 350 degrees F.
• In a medium mixing bowl whisk together the flour, baking soda, ginger, cardamom, clove and salt.
• Place the brown sugar and butter into the bowl of a stand mixer fitted with the paddle attachment and beat on low speed until light and fluffy, 1 to 2 minutes. Add the molasses, egg and fresh ginger and beat on medium for 1 minute. Add the crystallized ginger and using a rubber spatula, stir to combine. Add the dry ingredients to the wet and stir until well combined.
• With a 2-teaspoon-sized scoop, drop the dough onto a parchment-lined half sheet pan approximately 2 inches apart. Bake on the middle rack of the oven for 12 minutes for slightly chewy cookies or 15 minutes for more crisp cookies. Rotate the pan halfway through cooking.
• Remove from the oven, sprinkle with sanding sugar, if desired, and allow the cookies to stay on the sheet pan for 30 seconds before transferring to a wire rack to cool completely. Repeat with all of the dough. Store in an airtight container for up to 10 days. If desired, you may scoop and freeze the cookie dough on a sheet pan and once frozen, place in a resealable bag to store. Bake directly from the freezer as above.

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.

GINGER SNAPS

Steps:

• Preheat the oven to 350 degrees F. In a medium mixing bowl whisk together the flour, baking soda, ginger, cardamom, clove and salt. Place the brown sugar and butter into the bowl of a stand mixer fitted with the paddle attachment and beat on low speed until light and fluffy, 1 to 2 minutes. Add the molasses, egg and fresh ginger and beat on medium for 1 minute. Add the crystallized ginger and using a rubber spatula, stir to combine. Add the dry ingredients to the wet and stir until well combined. With a 2-teaspoon sized scoop, drop the dough onto a parchment lined half sheet pan approximately 2-inches apart. Bake on the middle rack of the oven for 12 minutes for slightly chewy cookies or 15 minutes for more crisp cookies. Rotate the pan halfway through cooking. Remove from the oven and allow the cookies to stay on the sheet pan for 30 seconds before transferring to a wire rack to cool completely. Repeat with all of the dough. Store in an airtight container for up 10 days. If desired, you may scoop and freeze the cookie dough on a sheet pan and once frozen, place in a resealable bag to store. Bake directly from the freezer as above.

FIVE-SPICE GINGERSNAPS

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.

EXTRA SPICY GINGERSNAPS

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.

GINGERSNAPS

Steps:

• Cream shortening and sugar until light and fluffy, 5-7 minutes. Beat in egg and molasses. In another bowl, whisk together the next 6 ingredients; gradually beat into creamed mixture, and mix well. Refrigerate, covered, for at least 4 hours., Preheat oven to 350°. Shape tablespoonfuls of dough into balls; roll in additional sugar. Place 2 in. apart on lightly greased baking sheets., Bake until edges are lightly browned and tops are set and starting to crack, 8-10 minutes. Cool for 2 minutes before removing to wire racks.

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.