Spicy Hot Gingersnaps

Iced Spicy Gingersnaps with cayenne and ginger.

4.72 from 7 votes

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

Cook Time13

Total Time23

Course: Dessert Recipes

Cuisine: American

Servings: dozen

Calories: 1038kcal

Author: Laura

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

optional icing

1 cup powdered sugar
1/2 teaspoons milk or a little more

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 brown sugar, 1/3 cup white sugar, 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
if you want to ice them mix a cup of confectioners sugar with a small amount of milk and mix until its smooth, drizzle of the top of cookies
makes 4 dozen

Nutrition