These hot and spicy gingersnaps are a twist on the classic cookie, featuring a kick of cayenne pepper and the rich flavor of molasses.
Ingredients: 2 1/4 cups all-purpose flour. 2 teaspoons ground ginger. 1 teaspoon ground cinnamon. 1/2 teaspoon ground cloves. 1/4 teaspoon cayenne pepper. 1 teaspoon baking soda. 1/4 teaspoon salt. 3/4 cup unsalted butter, softened. 1 cup granulated sugar. 1/4 cup molasses. 1 large egg. 1/2 cup crystallized ginger, finely chopped. 1/3 cup granulated sugar for rolling.
Instructions: Warm the oven up to 350F 175C and put parchment paper on baking sheets. Whisk the cinnamon, cloves, cayenne pepper, baking soda, and salt into the flour in a medium-sized bowl. When the butter is soft, add 1 cup of granulated sugar and cream them together in a large bowl until they are light and fluffy. Add the egg and molasses and beat until well mixed. Slowly add the dry ingredients to the wet ones, mixing only until everything is well combined. Add the chopped crystallized ginger and mix it in well. In a small bowl, put the last 1/3 cup of granulated sugar. Roll the cookie dough into 1-inch balls, and then coat each one in sugar. Leave some space between the dough balls when you put them on the baking sheets that have been prepared. Warm the oven up and bake the cookies for 10 to 12 minutes, or until they're cracked and set around the edges. For a few minutes, let the cookies cool on the baking sheets. Then, move them to a wire rack to cool completely.
Prep Time: 20 minutes
Cook Time: 10 minutes
Wayne S