Hot and Spicy Gingersnaps
Turn up the heat on classic cookies with these irresistible Hot and Spicy Gingersnaps! Bursting with warm notes of ginger, cinnamon, and cloves, these cookies deliver an unexpected kick thanks to a hint of cayenne pepper. The addition of finely chopped crystallized ginger creates chewy, pop-in-your-mouth bursts of sweetness that perfectly balance the spice. Rolled in sugar for a sparkling, crackly crust, these cookies are baked to golden perfection in just 12 minutes. Perfect for holiday gatherings or a cozy snack with tea, this recipe makes 36 spicy-sweet treats that are sure to get everyone talking.
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Recipe Information
Ingredients
- 2.25 cups all-purpose flour
- 1.5 teaspoons ground ginger
- 1 teaspoon ground cinnamon
- 0.5 teaspoon ground cloves
- 0.25 teaspoon cayenne pepper
- 0.5 teaspoon salt
- 2 teaspoons baking soda
- 0.75 cup unsalted butter, softened
- 1 cup granulated sugar
- 0.25 cup dark brown sugar, packed
- 0.25 cup molasses
- 1 large egg
- 0.25 cup crystallized ginger, finely chopped
- 0.25 cup granulated sugar (for rolling)
Instructions
Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper or silicone baking mats.
In a medium bowl, whisk together the flour, ground ginger, cinnamon, cloves, cayenne pepper, salt, and baking soda. Set aside.
In a large mixing bowl, use an electric mixer to cream together the softened butter, granulated sugar, and dark brown sugar until light and fluffy, about 2-3 minutes.
Beat in the molasses and the egg until well combined.
Gradually add the dry ingredients to the wet ingredients, mixing on low speed until fully incorporated.
Fold in the chopped crystallized ginger until evenly distributed throughout the dough.
Scoop 1-inch balls of dough (about a tablespoon each) and roll them between your hands to form smooth balls.
Roll each dough ball in the granulated sugar to coat, and place them on the prepared baking sheets, spacing them about 2 inches apart.
Bake in the preheated oven for 10-12 minutes, or until the edges are set and the tops are slightly cracked.
Remove from the oven and let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
Serve the cookies as-is or store them in an airtight container at room temperature for up to 1 week. Enjoy!
Nutrition Facts
Calories |
110 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 4.2 g | 5% | |
| Saturated Fat | 2.5 g | 13% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 16 mg | 5% | |
| Sodium | 101 mg | 4% | |
| Total Carbohydrate | 17.2 g | 6% | |
| Dietary Fiber | 0.3 g | 1% | |
| Total Sugars | 11.0 g | ||
| Protein | 1.0 g | 2% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 10 mg | 1% | |
| Iron | 0.5 mg | 3% | |
| Potassium | 46 mg | 1% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
