Spicy Ginger Cookies Food

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THE SPICIEST GINGERBREAD COOKIES EVER



The Spiciest Gingerbread Cookies Ever image

This gingerbread cookie is super-spicy from the very first bite. Molasses makes it chewy and white sugar rounds out the spices. Cayenne, allspice and a hefty dose of black pepper result in a complex, lingering heat that is surprising and pleasant.

Provided by Food Network Kitchen

Categories     dessert

Time 5h20m

Yield Eighteen 4-inch gingerbread people

Number Of Ingredients 17

3 cups all-purpose flour, plus more for dusting and rolling (see Cook's Note)
3 tablespoons ground ginger
1 tablespoon ground cinnamon
1 tablespoon freshly ground black pepper
1 teaspoon fine salt
3/4 teaspoon baking soda
1/2 teaspoon ground allspice
1/2 teaspoon freshly grated nutmeg
1/4 teaspoon cayenne
1/4 teaspoon baking powder
1 stick (1/2 cup) unsalted butter cut into 1-inch pieces, at room temperature
3/4 cup granulated sugar
1/2 cup molasses
1 large egg
2 cups confectioners' sugar
1/4 cup meringue powder (egg white powder)
Cinnamon candies, such as Red Hots, chocolate chips, raisins or other candies for decorating

Steps:

  • Make the cookies: Whisk together the flour, ginger, cinnamon, black pepper, salt, baking soda, allspice, nutmeg, cayenne, and baking powder in a medium bowl.
  • Beat the butter and granulated sugar in a large bowl with an electric mixer on medium speed until pale and fluffy, about 3 minutes (scrape down the sides of the bowl, as needed). Beat in the molasses until combined, then the egg (the mixture will look curdled). Add the flour mixture and beat on low speed until the dough comes together. Divide the dough in 2 pieces, flatten each half into a disk and wrap each disk in plastic wrap. Refrigerate at least 2 hours or up to overnight.
  • Position 2 racks in the top and bottom thirds of the oven and preheat to 350 degrees F. Line 2 baking sheets with parchment paper.
  • Keeping one disk refrigerated, roll the other disk on a well-floured work surface to 1/4 inch thick, sprinkling flour on and under the dough as needed and sliding a spatula underneath every so often to prevent sticking (If the dough looks crackly or breaks apart, press it back together from the outside edge in). Using cookie cutters, cut out gingerbread shapes as close together as possible. Pull away the extra dough around each shape then use a small offset spatula to transfer the shapes to the prepared cookie sheets, spacing them 1 inch apart. Reroll the scraps and cut out more cookies. Freeze the cookies until firm, about 15 minutes.
  • Bake the cookies, rotating the baking sheets from top to bottom and from front to back halfway through cooking, until they are slightly firm to the touch but not browned at the edges, about 12 minutes. Repeat the rolling, cutting and baking with the remaining dough disk.
  • Cool the cookies for 5 minutes on the baking sheet then transfer them to a cooling rack to cool completely, about 20 minutes (The cookies will continue to firm as they cool).
  • Make the icing: Combine the confectioners' sugar, meringue powder and 3 tablespoons water in a large bowl and beat with an electric mixer on low speed until the frosting thickens, trying not to incorporate too much air. (The icing should be pure white and thick, but not fluffy and bubbly.)
  • Scrape the icing into a resealable plastic bag and snip the corner to the desired size. Pipe the icing onto the cookies to decorate, as desired, sticking the candy onto the icing while it is still wet. Let the cookies stand at room temperature until the icing hardens, at least 1 hour.

SPICY GINGER COOKIES



Spicy Ginger Cookies image

These are our traditional Christmas cookies. The shortening keeps the cookies soft; all butter will result in a harder cookie.

Provided by Anisa

Categories     Desserts     Cookies

Time 30m

Yield 48

Number Of Ingredients 13

2 cups lightly packed brown sugar
1 cup butter-flavored shortening, melted
½ cup unsalted butter, melted
½ cup molasses
2 eggs
1 tablespoon baking soda
1 tablespoon ground cinnamon
1 tablespoon ground ginger
1 teaspoon salt
1 teaspoon ground cloves
½ teaspoon cayenne pepper
4 cups all-purpose flour
½ cup coarse sugar crystals, or as needed

Steps:

  • Preheat oven to 375 degrees F (190 degrees C).
  • Whisk brown sugar, shortening, butter, molasses, eggs, baking soda, cinnamon, ginger, salt, cloves, and cayenne pepper together in a large bowl until glossy; fold in flour until dough is just-combined.
  • Pour coarse sugar into a shallow bowl. Roll dough into 48 balls. Roll balls in sugar and place 2-inches apart on a baking sheet.
  • Bake in the preheated oven until the tops of the cookies crack, about 9 minutes.

Nutrition Facts : Calories 151.1 calories, Carbohydrate 21.8 g, Cholesterol 12.8 mg, Fat 6.7 g, Fiber 0.4 g, Protein 1.4 g, SaturatedFat 2.4 g, Sodium 129.2 mg, Sugar 12.9 g

SPICY CHRISTMAS GINGER COOKIES



Spicy Christmas Ginger Cookies image

Make and share this Spicy Christmas Ginger Cookies recipe from Food.com.

Provided by Papagayita

Categories     Dessert

Time 55m

Yield 24-36 cookies, varies according to size, 12-24 serving(s)

Number Of Ingredients 11

1/2 cup butter, softened (I used 1/2 applesauce and 1/2 butter)
1/3 cup firmly packed brown sugar
1 1/2 teaspoons ground ginger
1 1/2 teaspoons ground cinnamon
1/4 teaspoon ground cloves
1/2 teaspoon salt
1/4 teaspoon baking soda
1 large egg
1/2 cup soft diced gingerroot (cross btwn crystallized ginger and ginger in syrup. I use crystallized ginger minced very fine and u)
2 1/2 cups unbleached all-purpose flour
1/2 cup light molasses (I used dark molasses or a mix of 1/4 C molasses and 1/4 C corn syrup)

Steps:

  • Cream butter, sugar, spices, salt and backing soda until well blended.
  • Beat in the egg and ginger, then the flour, alternating with the molasses.
  • Refrigerate the dough for several hours, or overnight; it needs to be stiff enough to handle easily.
  • Preheat the oven to 350°F.
  • Roll half the dough about 1/4" thick on a floured surface (I mix flour with sugar in the raw). Cut into whatever shapes you like.
  • Transfer to an ungreased or parchment lined baking sheet. Repeat with remaining dough. (I sprinkled some iwth sugar in the raw).
  • Bake cookies for 10-12 minutes until they're puffy, and the edges are firm.
  • 8. Remove from oven and cool on the pan for 10 minutes before transferring to a rack to cool completely.

Nutrition Facts : Calories 237.3, Fat 8.4, SaturatedFat 5, Cholesterol 38, Sodium 192.3, Carbohydrate 37.5, Fiber 1, Sugar 13.9, Protein 3.4

SPICY GINGER COOKIES



Spicy Ginger Cookies image

These traditional molasses cookies deliver a seriously spicy kick of ginger with that elusive crisp on the outside, soft on the inside texture - a chewy baked dessert.

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 55m

Yield 24

Number Of Ingredients 10

2 cups Gold Medal™ all-purpose flour
5 teaspoons ground ginger
3 teaspoons ground cinnamon
1 teaspoon baking soda
1/2 teaspoon salt
1 cup granulated sugar
3/4 cup butter, softened
1/4 cup molasses
1 egg
1/2 cup turbinado sugar (raw sugar)

Steps:

  • Heat oven to 350°F. In medium bowl, mix flour, 3 teaspoons of the ginger, 2 teaspoons of the cinnamon, the baking soda and salt. In large bowl, beat granulated sugar and butter with electric mixer on high speed 2 minutes or until light and fluffy. Add molasses and egg. Beat on medium speed 1 minute or until blended, scraping bowl occasionally. On low speed, gradually beat in flour mixture just until blended.
  • In small bowl, mix turbinado sugar, remaining 2 teaspoons ginger and remaining 1 teaspoon cinnamon. Shape dough into 1-inch balls; roll in sugar mixture. On ungreased cookie sheets, place balls 2 inches apart.
  • Bake 12 to 15 minutes or until set. Cool 2 minutes; remove from cookie sheets to cooling racks. Sprinkle with remaining sugar mixture.

Nutrition Facts : Calories 150, Carbohydrate 23 g, Fat 1, Fiber 0 g, Protein 1 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 160 mg

SPICY GINGERBREAD COOKIES



Spicy Gingerbread Cookies image

These are one of the best gingerbread cookies I have had, the addition of pepper gives these treat a wonderful kick. Preparation time includes refrigeration time.

Provided by Jim W

Categories     Dessert

Time 2h8m

Yield 16 large cookies

Number Of Ingredients 12

6 cups all-purpose flour, sifted
1 teaspoon baking soda
1/2 teaspoon baking powder
1 cup unsalted butter (2 sticks, softened)
1 cup dark brown sugar, packed
4 teaspoons ground ginger
4 teaspoons ground cinnamon
1 1/2 teaspoons ground cloves
1 teaspoon finely ground black pepper
1 1/2 teaspoons salt
2 large eggs
1 cup unsulphured molasses

Steps:

  • In a large bowl sift together first three ingredients.
  • With your electric mixture and the paddle attachment, cream the softened butter and sugar. Add the spices, then the eggs and molasses. Slowly add flour mixture; combine at a low speed. Divide the dough in to thirds; wrap in plastic wrap. Chill in the refrigerator for at least 1 hour.
  • Preheat oven to 350°. Flour your work surface, roll dough to about 1/8 inch thick. Cut with your favorite cookie cutters into desired shapes. Transfer to ungreased baking sheets; refrigerate until firm, approximately 15 minutes.
  • Bake until crisp but not darkened, usually 8 to 10 minutes. Let cookies cool on wire racks, decorate if you desire, we like ours plain. Eat and enjoy!

GINGER DELIGHT: FRESH GINGERBREAD AND SPICY GINGER COOKIES



Ginger Delight: Fresh Gingerbread and Spicy Ginger Cookies image

A perfect food gift for this festive season. I enjoy this as a dessert after food. This keeps well for 4-5 days if wrapped in clingfilm and frozen. Thaw before serving. Enjoy! The cookies can be stored upto 1 month in an airtight container. Recipe from Weekend magazine dated December 23rd'2005 from the FOOD column by Sally Schneider.

Provided by Charishma_Ramchanda

Categories     Dessert

Time 1h10m

Yield 6 serving(s)

Number Of Ingredients 32

1/4 cup unsalted butter, softened
1 teaspoon unsalted butter, softened
1 3/4 cups sifted cake flour or 1 1/2 cups sifted all-purpose flour
1 teaspoon baking soda
1 teaspoon ground ginger
1/2 teaspoon ground cinnamon
1/2 teaspoon dry mustard
1/8 teaspoon ground cardamom
1 pinch salt
1 large egg
3 tablespoons dark brown sugar, packed
1/4 cup unsulphured molasses
2 tablespoons unsulphured molasses
3 tablespoons grated fresh ginger
2 tablespoons strong brewed coffee
1 teaspoon vanilla essence
1/2 cup buttermilk
1 tablespoon confectioners' sugar
1 cup sugar
1 teaspoon baking soda
1/2 cup ground ginger
1 tablespoon finely ground black pepper
2 teaspoons ground allspice
2 teaspoons ground cloves
1 teaspoon ground nutmeg
1/8 teaspoon cayenne pepper
3/4 cup unsalted butter
3/4 cup pure maple syrup or 3/4 cup honey
2 tablespoons pure maple syrup
2 tablespoons unsulphured molasses
4 cups unbleached all-purpose flour
2 tablespoons milk (optional)

Steps:

  • Preheat oven to 350°F.
  • Grease a cake tin with 1 teaspoons of butter.
  • Tap in 1 teaspoons of flour to the tin so that the tin is lightly dusted with flour.
  • In a clean bowl, sift together the flour, baking soda, salt and the spices.
  • Beat the egg into a large bowl.
  • Add brown sugar and cream well.
  • Fold in the butter, molasses and ginger.
  • Pour in the coffee and vanilla essence. Mix well to combine.
  • Now, add the flour mixture and buttermilk alternating with each other. Keep mixing as you gradually add these to the bread batter.
  • Pour the prepared batter into the greased and floured cake tin.
  • To distribute the batter evenly in the tin, beginning at the edge of the bread, move your index finger in a spiral through the top 1/4 inch of the batter until you reach the centre.
  • Bake for 25-30 minutes or until a thin, sharp knife inserted in the centre of the bread comes out clean.
  • Cool the bread on a wire rack for 20 minutes and then unmould carefully by running a knife around the edges of the pan and then inverting the bread onto a rack.
  • Allow it to cool completely.
  • Place the bread upside down on a plate.
  • Sift the confectioner's sugar on top of the bread, slice and serve!
  • Note: If you do not have buttermilk on hand, you can prepare it at home. Here's how:.
  • Take 3/4 cup of milk and add the juice of 1 lemon to it. Do not mix. Let the mixture curdle. After 10 minutes, mix and use instead of buttermilk.
  • For the Spicy Ginger Cookies:.
  • Combine the sugar, baking soda, ginger, pepper, cloves, nutmeg, allspice and cayenne in a bowl.
  • In a large bowl, cream together the butter and sugar mixture until it appears pale and fluffy.
  • Add maple syrup or honey and the molasses and beat well.
  • Fold in the flour, one cup at a time.
  • If the dough is too dry, you may stir in the milk.
  • Divide the dough into 4 equal parts.
  • Shape into 4(9-by-1-inch) logs.
  • Wrap in plastic wrap or clingfilm.
  • Refrigerate for atleast 24 hours or freeze the dough for upto 2 months. Allow to thaw in the refrigerator many hours before slicing.
  • Preheat oven to 350°F.
  • Use a sharp thin knife to slice the dough into 1/8 inch-thickness discs.
  • Arrange discs on cookie sheets.
  • Bake for 9-11 minutes, i.e., until the cookies are firm and just beginning to brown.
  • Transfer to a wire rack and allow to cool completely before serving.
  • Enjoy!
  • Note: The amount of pepper can be cut back on and the cayenne omitted altogether for a less spicy cookie.

Nutrition Facts : Calories 1148.6, Fat 34.5, SaturatedFat 20.7, Cholesterol 119.1, Sodium 508.1, Carbohydrate 197.2, Fiber 4.8, Sugar 86.3, Protein 15

SPICY GINGERBREAD COOKIES



Spicy Gingerbread Cookies image

Provided by Wanna Make This?

Categories     dessert

Time 3h

Yield about 3 dozen

Number Of Ingredients 14

1 stick (8 tablespoons) unsalted butter, at room temperature
1/2 cup packed dark brown sugar
1/4 cup granulated sugar
1 large egg, at room temperature
1/2 cup spicy honey, such as Mike's Hot Honey (spray the measuring cup with nonstick cooking spray first)
3 cups all-purpose flour, plus more for rolling
2 tablespoons ground ginger
1 tablespoon ground cinnamon
1 1/2 teaspoons kosher salt
3/4 teaspoon baking soda
1/2 teaspoon cayenne
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/4 teaspoon baking powder

Steps:

  • Place the butter and sugars in a stand mixer fitted with a paddle attachment. Beat until fluffy, about 2 minutes. Add in the egg and beat until just combined. With the mixer running on low speed, pour the spicy honey slowly into the mixture. Beat until incorporated. It's okay if the mixture looks slightly curdled.
  • Whisk together the flour, ginger, cinnamon, salt, baking soda, cayenne, nutmeg, cloves and baking powder in a large bowl. Pour half of the dry ingredients into the butter mixture and beat on low speed until combined. Repeat with the remaining half of the dry ingredients and beat until a thick dough comes together. Scrape out and push into a round disk. Wrap in plastic wrap and chill for at least 1 hour or overnight.
  • Preheat the oven to 350 degrees F. Line 2 baking sheets with parchment paper.
  • Remove the dough from the refrigerator and allow to rest for about 15 minutes. Dust the work surface, rolling pin and cookie cutters with bench flour. Roll the dough into a 1/4-inch-thick round. Cut the dough into various shapes and place on the prepared baking sheets.
  • Bake until browned along the edges, about 12 minutes, rotating halfway through the baking time. Allow to cool on the baking sheets for 5 minutes before moving to a wire rack to cool completely.

CHEF JOHN'S GINGERSNAP COOKIES



Chef John's Gingersnap Cookies image

The amazing spicy-sweet flavor and irresistible texture of these cookies will please even a non-cookie eater like me. You can adjust the spices to suit your tastes but remember, they're called 'snaps' for reasons other than texture!

Provided by Chef John

Categories     Desserts     Cookies     Spice Cookie Recipes

Yield 20

Number Of Ingredients 16

2 cups all-purpose flour
2 tablespoons all-purpose flour
2 teaspoons ground ginger
1 ½ teaspoons ground cinnamon
1 ½ teaspoons baking soda
½ teaspoon fine salt
¼ teaspoon ground cloves
¼ teaspoon ground black pepper
⅛ teaspoon cayenne pepper
12 tablespoons unsalted butter, softened
⅔ cup white sugar
⅓ cup finely minced candied ginger
¼ cup molasses
½ teaspoon vanilla extract
1 large egg, beaten
½ cup white sugar, or as needed for rolling 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.

Nutrition Facts : Calories 176.7 calories, Carbohydrate 26.5 g, Cholesterol 27.6 mg, Fat 7.3 g, Fiber 0.5 g, Protein 1.8 g, SaturatedFat 4.5 g, Sodium 159.8 mg, Sugar 14.6 g

SOFT, SPICY, HEAVENLY GINGER COOKIES



Soft, Spicy, Heavenly Ginger Cookies image

I found the original recipe for these cookies on allrecipes.com, and modified it to be vegan, as well as by changing the spices slightly. They are truly delicious cookies, and very easy to make.

Provided by pollen

Categories     Dessert

Time 25m

Yield 40 cookies

Number Of Ingredients 14

3/4 cup margarine, softened
1 cup white sugar
1/4 cup molasses
2 1/2 cups all-purpose flour
1/3 cup water
1 1/2 teaspoons baking soda
2 teaspoons ground ginger
1 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon nutmeg
1 tablespoon fresh ginger, chopped
1/4 teaspoon salt
3/4 cup raisins (optional)
2 tablespoons white sugar

Steps:

  • In a large bowl, cream together the margarine and 1 cup sugar until light and fluffy.
  • Stir in the molasses.
  • Mix the water and baking soda and stir.
  • Sift together the flour, salt, and dry spices; add gradually to the sugar-margarine mixture.
  • Gradually stir the sifted ingredients, along with the ginger and raisins, into the molasses mixture.
  • Shape dough into walnut sized balls, and roll them in the remaining 2 tablespoons of sugar.
  • (The dough may be too soft to handle at this point- I suggest either adding a bit of flour, or refrigerating for 20 minutes[or even overnight]).
  • Place the cookies 2 inches apart onto an ungreased cookie sheet, and flatten slightly.
  • Bake at 350°F for 10-12 minutes.

Nutrition Facts : Calories 87.6, Fat 3.5, SaturatedFat 0.7, Sodium 102.8, Carbohydrate 13.4, Fiber 0.3, Sugar 6.8, Protein 0.9

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