Best Sharis Extra Spicy Gingersnaps Recipes

EXTRA-SPICY GINGERSNAPS

Steps:

• Combine the flour, baking soda, and spices in a mixing bowl and set aside. Cream the butter until smooth and fluffy in a mixer fitted with a paddle attachment (or using a hand mixer). Add the sugars and mix. Add the molasses and mix. Add the egg whites in 2 batches, mixing to combine after each addition. Add the dry ingredients in three batches, mixing to combine after each addition.
• Heat the oven to 350 degrees F. Spread a few tablespoons of granulated sugar on a small plate.
• Roll the dough into 3/4-inch balls, then roll each ball in the sugar until lightly coated. Transfer to parchment lined cookie sheets, leaving 1-inch of space between the cookies. Bake until browned, 8 to 10 minutes. Let cool on wire racks and store in an airtight container.

SPICY GINGERSNAPS

Steps:

• Preheat the oven to 350 degrees F.
• In a stand mixer fitted with the paddle attachment, cream the butter and sugar until combined. Add the egg and mix until smooth. Stir in the molasses.
• Whisk together the flour, baking soda, salt, cinnamon, ginger, cardamom and cloves in a medium bowl. Slowly add the flour mixture to the butter mixture and mix until the dough comes together. It will be a stiff dough.
• Using a 1-ounce portion scoop, portion the dough into walnut-size balls and roll in the remaining sugar. Place 1 1/2 inches apart on two baking sheets. (You should be able to bake 12 cookies per sheet.)
• Bake until the cookies spread and the sugary top cracks, 11 to 13 minutes. Remove from the oven and let cool completely on wire racks.

EXTRA SPICY GINGER SNAPPERS

Steps:

• Combine the flour, baking soda, cinnamon, ginger, cloves, salt and cayenne pepper in a mixing bowl and set aside.
• Cream the butter until smooth and fluffy in a mixer fitted with a paddle attachment, or use a hand mixer.
• Add the sugars and mix well.
• Add the molasses and mix.
• Add the egg whites in 2 bathes, mixing to combine after each addition.
• Add the dry ingredients in three batches, mixing to combine after each addition.
• Heat the oven to 350*.
• Spread the last cup of granulated sugar on a small plate -- Roll the dough into 3/4" balls -- then roll each ball in the sugar until lightly coated.
• Transfer to the cookie sheets, leaving 1" of space between the cookies.
• Bake until browned, 8-10 minutes.
• Let the cookies cool on wire racks and store in an airtight container.

COOKIE JAR GINGERSNAPS

Steps:

• Preheat oven to 350°. Cream shortening and 1 cup sugar until light and fluffy. Beat in egg and molasses. In another bowl, combine next five ingredients; gradually add to creamed mixture and mix well. , Shape level tablespoonfuls of dough into balls. Dip one side into remaining sugar; place 2 in. apart, sugary side up, on greased baking sheets. Bake until lightly browned and crinkly, 12-15 minutes. Remove to wire racks to cool.

EXTRA SPICY GINGERSNAPS

Steps:

• 1. Preheat oven to 350 degrees. Combine the flour, baking soda and spices in a bowl and set aside.
• 2. Cream the shortening with a mixer until smooth and fluffy. Add the sugars and mix, then add the molasses and mix well. Add the egg whites, mixing to combine. Add the dry ingredients in three batches, mixing well after each addition.
• 3. Place some granulated sugar on wax paper or plate. Roll dough into 3/4-inch balls and roll in sugar until lightly coated. Transfer to parchment-lined cookie sheets leaving 3-inches of space between cookies. Bake until browned, approximately 10-13 minutes. Do NOT overbake. Let cool on wire racks and store in airtight container.
• 4. NOTE: I found this recipe years ago on a website and have modified it slightly. I do not use the parchment-lined baking sheets as I have found that my stone baking sheet that I got from Pampered Chef works great. Also, I tend to make my cookies a little larger than 3/4-inch (I use a cookie scoop)and usually bake them in my gas oven for 13 minutes.