Disclosure-This post is part of my Kitchen Play and #TeamFreshSummit commitment. I was sent product to create a recipe and received compensation for this post. 

 

A Spicy Hot Gingersnaps recipe to delight all the heat fiends you know and love, if they need hot sauce for every meal this cookie will make them exceedingly joyful.

My hot sauce loving husband was the impetus for these cookies, he loves and craves the heat of many different kids of hot sauce, even going so far as too put it on his popcorn, a rather messy endeavor. When I first thought of making spicy gingersnaps I was only thinking of using the Lightly Dried Ginger from Gourmet Garden but when I opened the box they generously sent me, my eyes fell upon the Lightly Dried Chilies then I knew I was making seriously Spicy Hot Gingersnaps.

Combining the Lightly Dried Ginger and Lightly Dried Chilies made for spicy, tasty cookies with different kinds of heat, the ginger is immediately apparent and the chilies come on slowly with a longer lasting heat. But they aren’t so hot they overwhelm the flavor of the cookie, it’s a rather pleasant heat too, not painful. If you don’t like heat you can leave out the peppers and reduce the ginger to a more normal level to get a gentle gingersnap that even kids will ask for again and again.

Lightly Dried is a line of partially dried herbs that keep up to four weeks in the refrigerator. FOUR WEEKS?!? When was the last time any cilantro lasted that long? Or even four days for that matter. Lightly Dried Herbs and Spices ‘pop back up’ as soon as they hit any liquid so they’re ready to be tossed in sauces, soups, and yes cookies.

 

 

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Spicy Hot Gingersnaps
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Course Dessert, Snack
Cuisine American
Servings
Ingredients
Course Dessert, Snack
Cuisine American
Servings
Ingredients
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  1. pre-heat the oven
  2. mix together the flour, cinnamon, cloves, cardamom, salt and baking soda, set aside
  3. in a stand mixer fitted with the paddle attachment beat the chilies, ginger and butter on medium speed for three minutes, stop and scrape down the sides occasionally
  4. add 1/2 cup white sugar, the brown sugar and beat until fluffy
  5. mix in the molasses
  6. add the egg whites and beat again
  7. slowly add the flour mixture and stir until combined, you may wish to do this step by hand to ensure all the ingredients get thoroughly mixed in, don't try to beat with your stand mixer
  8. roll into 1 inch balls, yes really do make them one inch, they cook better
  9. roll each ball in the extra sugar
  10. bake for 10-11 minutes in a 350˚ oven
  11. cool on wire rack
  12. when cool, store in an airtight container for at least two days before serving
  13. of course you can eat them right away but they really do taste better after ripening
  14. makes 4 dozen
Recipe Notes

Mixing the butter, Lightly Dried Ginger and Lightly Dried Chilies ensures that their spice and flavor become evenly distributed throughout the cookies, so do take the time to mix them into the butter for the full three minutes. I made several test batches of these, adjusting spice and crunch, and one thing that became abundantly clear was that these cookies need to mature, to ripen if you will. So make them at least two days ahead of time, cool them well and store in an airtight container for at least two days for the absolute best flavor.

Spicy Hot Gingersnaps are on my list of must make Christmas Cookies and if you know someone who craves heat, the way my husband does, these might just be a perfect treat for them. And because it makes four dozen there are enough to share with several someones.

Disclosure-This post is part of my Kitchen Play and #TeamFreshSummit commitment. I was sent product to create a recipe and received compensation for this post.