Hot And Spicy Gingersnaps Food

CHEF JOHN'S GINGERSNAP 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.

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.

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.

HOT AND SPICY GINGERSNAPS

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 GINGER CHILI NOODLES

Steps:

• Heat the avocado oil in a small saucepan over medium heat until hot (350 degrees F), 2 to 3 minutes. Meanwhile, combine the scallions, garlic paste, ginger, red pepper flakes and salt in a heatproof bowl. Stir well.
• Remove the oil from the heat and carefully add to the mixture. Stir to combine and set aside. Let the flavors sit to combine for 20 minutes. (This mixture can be made ahead of time, cooled completely and stored in an airtight jar at room temperature for up to 2 days.)
• Cook the linguine in a large pot of salted water until al dente. Drain and add the hot noodles to a large bowl.
• Add the flavored oil, honey, soy sauce and sesame oil. Toss well to combine. Add more soy or salt to taste.
• Garnish with sliced scallions and sriracha to taste.

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 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.

CRISPY VEGAN GINGERSNAPS

Steps:

• Combine almond flour, coconut flour, ginger, cinnamon, allspice, baking soda, nutmeg, and salt in a bowl. Whisk almond butter, honey, and melted coconut oil together in a separate bowl. Pour wet ingredients into dry and mix together until a dough forms.
• Preheat the oven to 325 degrees F (165 degrees C). Line a baking sheet with parchment paper.
• Form dough into balls, then press to flatten onto the prepared baking sheet using the palm of the hand, the back of a spoon, or a fork.
• Bake in the preheated oven until cookies are browned but still soft, 15 to 18 minutes.
• Remove cookies from oven and let cool 5 minutes. Transfer to a wire rack to cool completely; store in an airtight container to keep cookies crispy.

SOFT GINGERSNAPS

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Beat 1 cup flour, brown sugar, shortening, molasses, egg, baking soda, ginger, cinnamon, and cloves in a large bowl until thoroughly combined; stir in remaining 1 1/4 cup flour. Shape dough into 1-inch balls and roll in white sugar; place 2 inches apart on an ungreased baking sheet.
• Bake in preheated oven until cookies are set and tops are crackled, 8 to 10 minutes.

THE BEST EVER CHEWY GINGERSNAPS

Steps:

• Preheat oven to 350°F.
• In a large bowl, combine sugar and oil.
• Beat in eggs.
• Stir in molasses.
• In a small bowl combine flour, baking soda, ginger, cinnamon, allspice and salt.
• Gradually add dry ingredients to wet ingredients mixing well.
• Place additional sugar in a shallow bowl or on a plate. Shape dough into 1 inches balls and roll into sugar.
• Place 2 inches apart on ungreased cookie sheet. Bake at 350°F for 10-12 minutes.
• Allow cookies to cool. Store the cookies in a covered container with a slice of bread. It sounds odd but the bread will keep the cookies soft and chewy.