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    You are in: Home / Recipes / Hot and Spicy Gingersnaps Recipe
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    Hot and Spicy Gingersnaps

    Hot and Spicy Gingersnaps. Photo by QueenBee49444

    1/1 Photo of Hot and Spicy Gingersnaps

    Total Time:

    Prep Time:

    Cook Time:

    55 mins

    25 mins

    30 mins

    hollyfrolly's Note:

    A great recipe from the JL of San Diego's book, California Sol Food.

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    Units: US | Metric


    1. 1
      Preheat oven to 350.
    2. 2
      Mix flour, baking soda, ginger, cinnamon, cloves, salt and cayenne together.
    3. 3
      Beat the butter in a mixing bowl until fluffy.
    4. 4
      Add brown sugar and 1/2 cup sugar and blend.
    5. 5
      Add the molasses and then the egg whites 1/2 at a time, making sure to mix well after each addition.
    6. 6
      Add the flour mixture 1/3 at a time and combine well after each addition.
    7. 7
      Spread 4 tablespoons of sugar on a small plate. Shape the dough into 3/4 inch balls and roll in the sugar until lightly coated. Arrange the balls 1 inch apart on a cookie sheet lined with parchment paper. Bake for 8-10 minutes or until nicely browned. Cool on the cookie sheet for two minutes before removing to a wire rack to cool completely.
    8. 8
      *A helpful hint from the JL -- use pretty crystal glasses, dampened with water to press into the dough for pretty, decorative designs on your cookies.

    Browse Our Top Hand-Formed Cookies Recipes

    Ratings & Reviews:

    • on April 20, 2008

      These cookies are cookies are terrific. I was a little leery putting cayenne pepper in a cookie but they are great. Just the right mix of spices make these by far the best gingersnaps I have ever eaten. Thank you for posting. Made for PAC, Spring 2008

      people found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Hot and Spicy Gingersnaps

    Serving Size: 1 (985 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 934.2
    Calories from Fat 215
    Total Fat 23.9 g
    Saturated Fat 14.7 g
    Cholesterol 61.0 mg
    Sodium 825.3 mg
    Total Carbohydrate 172.7 g
    Dietary Fiber 2.5 g
    Sugars 106.4 g
    Protein 10.0 g

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