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.
CRISPY GINGERSNAPS
A thin, spicy gingersnap cookie.
Provided by Larry Goldsmith
Categories Desserts Cookies Spice Cookie Recipes
Time 22m
Yield 36
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.
- In a large bowl, cream the shortening and sugar. Add the egg and beat until light and fluffy, then stir in the molasses. In a separate bowl, mix together the flour, baking soda, salt, ginger and cinnamon. Add to the egg mixture and stir until well blended. Roll bits of dough into 1 inch balls. Dip each ball in sugar and place on cookie sheet, sugared side up about 2 inches apart.
- Bake for 10 to 12 minutes, until cookies have spread and tops have cracked. Let cool on wire rack.
Nutrition Facts : Calories 93.8 calories, Carbohydrate 12.7 g, Cholesterol 5.2 mg, Fat 4.5 g, Fiber 0.2 g, Protein 0.9 g, SaturatedFat 1.1 g, Sodium 105.2 mg, Sugar 6.9 g
HOT SESAME STICKS
Make and share this Hot Sesame Sticks recipe from Food.com.
Provided by adopt a greyhound
Categories < 30 Mins
Time 30m
Yield 48 sticks, 10-20 serving(s)
Number Of Ingredients 8
Steps:
- Cream the butter.
- Add flour, cayenne, salt and oregano. Mix until butter is completely blended into the flour mixture. May do in food processor.
- Blend in the egg and work dough with hands until it looks like cookie dough. Add the Parmesan cheese and blend in well.
- Divide into quarters. Divide each quarter into halves and roll out to make a long, finger- thick strand on a surface sprinkled with sesame seeds. They should be about 8 inch long.
- Divide each strand into six pieces making a dozen pieces from each quarter of dough. Place on ungreased cookie sheet.
- Bake at 400 deg. for 12-15 minute or until pale golden.
- Great hot or at room temperature
- Makes about 48.
Nutrition Facts : Calories 182.3, Fat 12, SaturatedFat 6.4, Cholesterol 46.4, Sodium 146.6, Carbohydrate 15.3, Fiber 1, Sugar 0.1, Protein 3.7
MOM'S GINGER SNAPS
Fabulous, spicy cookies.
Provided by Elaine
Categories Desserts Cookies Spice Cookie Recipes
Time 40m
Yield 36
Number Of Ingredients 11
Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- In a large bowl, mix together the brown sugar, oil, molasses, and egg. Combine the flour, baking soda, salt, cloves, cinnamon, and ginger; stir into the molasses mixture. Roll dough into 1 1/4 inch balls. Roll each ball in white sugar before placing 2 inches apart on ungreased cookie sheets.
- Bake for 10 to 12 minutes in preheated oven, or until center is firm. Cool on wire racks.
Nutrition Facts : Calories 105.2 calories, Carbohydrate 15 g, Cholesterol 5.2 mg, Fat 4.8 g, Fiber 0.2 g, Protein 0.9 g, SaturatedFat 0.7 g, Sodium 90.8 mg, Sugar 9.1 g
SPICY GINGERSNAP STICKS
Make and share this Spicy Gingersnap Sticks recipe from Food.com.
Provided by Vino Girl
Categories Dessert
Time 40m
Yield 60 serving(s)
Number Of Ingredients 11
Steps:
- Heat oven to 375°F
- Lightly grease cookie sheet.
- Mix 1 cup sugar, the oil, molasses and egg in large bowl.
- Stir in flour, baking soda, salt and spices.
- Divide dough into halves.
- Shape 1 half into 2 strips, about 15 by 3 inches. (You will have 4 strips).
- Place strips about 3 inches apart on cookie sheet.
- Sprinkle each strip with 1 tablespoon sugar.
- Bake until edges are light brown and tops appear cracked, 6 to 7 minutes for soft cookies, 8 to 9 minutes for crisp cookies; cool 2 minutes.
- Cut each strip crosswise into 1 inch slices; remove from cookie sheet.
Nutrition Facts : Calories 52.8, Fat 1.9, SaturatedFat 0.3, Cholesterol 3.1, Sodium 52.7, Carbohydrate 8.4, Fiber 0.1, Sugar 5, Protein 0.5
More about "spicy gingersnap sticks recipes"
HOT AND SPICY GINGERSNAPS - RECIPE GIRL
From recipegirl.com
5/5 (2)Category DessertCuisine AmericanCalories 79 per serving
- 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.
16 SPICY GINGERSNAP RECIPES TO MAKE YEAR-ROUND - BRIT
From brit.co
Author Heather SagePublished 2019-07-27Estimated Reading Time 4 mins
- Blackberry Mascarpone + Gingersnap Icebox Cake: Simply layer wafer-thin gingersnaps with blackberry-enhanced whipped mascarpone cream to create this fantastic no-bake desert.
- Soft Chocolate Chip Gingersnap Cookies: These spicy molasses cookies promise to stay soft even long after they come out of the oven. (via Zesty Cook)
- Caramel Apple Cheesecake: One part cheesecake plus one part apple pie raised to the caramel power equals a whole lot of goodness packed into a gingersnap crust.
- Grandma’s Cooky Press Ginger Snaps: Buttery spritz cookies are tasty and all, but sometimes you just need a little more flavor. This here recipe is the answer, and will have you cranking out tons of beautifully shaped cookies without picking up a rolling pin.
- Ginger Cheesecake Bars: We’re loving the crust-to-cheesecake ratio of these bars — but wait, there’s more. An unassuming layer of sugar, ginger, butter and spices between the two packs in an impressive amount of flavor, bringing everything together.
- Gingersnap Bread Pudding With Bourbon Butter: Anyone else distracted by the words “bourbon” and “butter?” It’s ok, so are we. It’s an impressive finishing touch for this challah bread pudding dotted with crumbled gingersnaps and chopped apricots.
- Roasted Strawberry Tartlets: Roasting strawberries concentrates all of their lovely flavors, allowing them to stand up to a fantastic crust made from homemade gingersnaps.
- Peach-Pecan Ice Cream in Gingersnap Waffle Cones: Crispy gingersnap cones are a fantastic paring with homemade peach ice cream, though surely a scoop of pumpkin and a few other flavors would work just as well.
- Gingersnap Cookie Truffles: These no-bake treats are a fantastic addition to your holiday cookie tray. (via An Edible Mosaic)
- Blackberry Cheesecake With Gingersnap Crust: Between the distraction of a flavorful crust and topping, the lightened-up filling is sure to pass for a cheesecake far richer (in calories) than it is.
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