Spicy Gingerbread Cookies Food

SPICY GINGERBREAD COOKIES

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!

THE SPICIEST GINGERBREAD COOKIES EVER

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 GINGERBREAD COOKIES

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.

SPICY VEGAN GINGERBREAD COOKIES

Steps:

• Mix all of the ingredients.
• Cover and refrigerate for about an hour and a half to two hours.
• Preheat the oven to 350 degrees (f).
• Roll out to ¼" thick on a lightly floured surface, and use cookie cutters to cut the dough.
• Place the cookies on a greased pan, and bake for ten to twelve minutes, until you can touch the cookies without leaving an indentation.

SOFT, SPICY, HEAVENLY GINGER COOKIES

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.

GINGER DELIGHT: FRESH GINGERBREAD AND SPICY GINGER COOKIES

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.

SPICY GINGER COOKIES

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.

GINGERBREAD CAKE (SPICY)

Steps:

• Butter a 10-inch (10- to 12-cup) bundt pan well and dust with flour, shaking out excess.
• Preheat oven to 350°F.
• Generously butter bundt pan and dust with flour, knocking out excess.
• Bring stout and molasses to a boil in a large saucepan and remove from heat.
• Whisk in baking soda, then cool to room temperature.
• Sift flour, baking powder, and spices in a large bowl.
• Whisk together eggs and both sugars.
• Whisk in oil, then molasses mixture.
• Add to flour mixture and whisk until just combined.
• Pour batter into bundt pan and bang pan sharply on counter to eliminate air bubbles.
• Bake in middle of oven until a tester comes out with just a few moist crumbs adhering, about 50 minutes.
• Cool cake in pan on a rack 5 minutes.
• Turn out onto rack and cool completely.
• You can serve the gingerbread immediately, dusting lightly with confectioners sugar, and/or adding whipped cream.
• You can also hold the gingerbread for a day before serving, as the flavors develop with some time.

SPICY GINGERBREAD OVERNIGHT OATS

Steps:

• Combine milk, oats, yogurt, brown sugar, flaxseed meal, molasses, vanilla extract, cinnamon, ginger, salt, nutmeg, cloves, and allspice in a glass container.
• Refrigerate mixture 8 hours to overnight. Top with raisins and walnuts just before serving.

HONEY-SPICE GINGERBREAD COOKIES

Steps:

• Whisk together flour, salt, baking soda, and spices in a large bowl. Beat together butter and granulated sugar with a mixer until pale and fluffy. Beat in eggs, 1 at a time, then honey and molasses. Reduce speed to low, and gradually add flour mixture until well combined. Divide dough into thirds, and wrap each in plastic wrap. Refrigerate until firm but still pliable, about 1 hour.
• Preheat oven to 350 degrees. Working with a third of dough at a time, roll dough out to 1/4-inch thickness on generously floured parchment. Brush off excess flour, transfer dough on parchment to a baking sheet, and freeze until firm, about 15 minutes. Cut into shapes with cookie cutters, rerolling scraps as needed. Transfer cookies to parchment-lined baking sheets, and freeze until firm, about 15 minutes. Bake until edges turn golden, about 15 minutes, rotating once and firmly rapping baking sheet halfway through baking to flatten any bubbles in cookies. Let cookies cool completely on baking sheets set on wire racks.
• Place icing in a pastry bag fitted with a small plain round tip (Ateco #0, 1, or 2). Pipe outlines and details on cookies. Immediately sprinkle with sanding sugar, and tap off excess. Let set completely, uncovered, at room temperature, at least 4 hours or (ideally) overnight.

EILEEN'S SPICY GINGERBREAD MEN

Steps:

• In a large bowl, cream together the margarine and sugar until smooth. Stir in molasses and egg yolk. Combine the flour, salt, baking powder, baking soda, cinnamon, cloves, ginger, and nutmeg; blend into the molasses mixture until smooth. Cover, and chill for at least one hour.
• Preheat the oven to 350 degrees F (175 degrees C). On a lightly floured surface, roll the dough out to 1/4 inch thickness. Cut into desired shapes with cookie cutters. Place cookies 2 inches apart on ungreased cookie sheets.
• Bake for 8 to 10 minutes in the preheated oven, until firm. Remove from cookie sheets to cool on wire racks. Frost or decorate when cool.

PERFECT GINGERBREAD COOKIES

Steps:

• Preheat an oven to 350 degrees F (175 degrees C). Lightly grease several baking sheets. Whisk the flour, baking soda, baking powder, salt, 2 teaspoons cinnamon, allspice, cloves, nutmeg, and ginger in a bowl; set aside.
• Beat together 1 cup white sugar, brown sugar, molasses, butter, canola oil, applesauce, water, egg substitute, and vanilla extract in a large bowl until evenly combined. Stir in the flour mixture to make a soft, thick, not-very-sticky dough. Cover and refrigerate at least 30 minutes. Stir 1 1/2 teaspoons cinnamon together with 1 1/2 teaspoons white sugar in a small bowl; set aside.
• Roll the dough on a heavily floured surface to a thickness of 1/4-inch. Cut into shapes using a cookie cutter. Place the cookies onto the prepared baking sheets, and sprinkle with the cinnamon sugar mixture.
• Bake in the preheated oven until the edges are golden, and the bottoms are slightly darker than the tops, 9 to 11 minutes. Remove the cookies from the baking sheets immediately, and place on a wire rack to cool. After 10 minutes of cooling, they should be hard, like typical gingerbread cookies, but still slightly bendable, and soft on the inside.