Spicy Hot Gingersnaps

A Spicy Hot Gingersnap recipe to delight all the heat fiends you know and love, if they need hot sauce for every meal then this cookie will make them exceedingly joyful. The quick flavor of the ginger hits first and the slow tingle of heat will follow, the combination is stellar. This gingersnap recipe is perfect for all you heat-lovers out there.

Hot Gingersnap Cookies

My hot sauce loving husband was the impetus for these cookies, he loves and craves the heat of many different kinds 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 extra ginger for heat. Then I thought about my spicy husband and realized I needed to add more heat. I could have used a little chipotle powder for smoky heat but I wanted straight up heat so I went for cayenne pepper. It brings the heat, for sure.

Spiced Gingersnap Cookies

Using ginger AND cayenne makes for a tasty gingersnap cookie with different kinds of heat, the ginger is immediately apparent and the cayenne comes on slowly with a longer lasting heat. But they aren’t so hot they overwhelm the flavor of the gingersnaps, it’s a rather pleasant heat too, not painful. If you don’t like heat you can leave out the cayenne and reduce the ginger to a more normal level to get a gentle gingersnap that even kids will ask for again and again.

Print Recipe

Spicy Hot Gingersnaps

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 joyful.

Prep Time10 mins

Cook Time13 mins

Total Time23 mins

Course: Dessert, Snack

Cuisine: American

Servings: 4 dozen

Ingredients

• 2 1/2 cups flour
• 1 tsp cinnamon
• 1/2 tsp ground cloves
• 1/4 tsp ground cardamom
• 2 tsp ground ginger
• 1/2 tsp cayenne
• 1/2 teaspoon salt
• 1 1/2 tsp baking soda
• 1/2 cup of butter
• 1 cup brown sugar
• 2/3 cup white sugar divided
• 1/3 cup molasses
• 2 egg whites

Instructions

• pre-heat the oven to 350˚
• mix together the flour, cinnamon, cloves, cardamom, ground ginger, cayenne, salt, and baking soda, set aside
• in a stand mixer fitted with the paddle attachment beat the sugars and butter until fluffy
• mix in the molasses
• add the egg whites and beat again
• 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
• roll into 1 inch balls, yes really do make them one inch, they cook better
• roll each ball in the extra sugar
• bake for 10-11 minutes in a 350˚ oven
• cool on wire rack
• when cool, store in an airtight container for at least two days before serving
• of course you can eat them right away but they really do taste better after ripening
• makes 4 dozen

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.