Best The Spiciest Gingerbread Cookies Ever Recipes

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SPICY GINGERBREAD COOKIES



Spicy Gingerbread Cookies image

These are one of the best gingerbread cookies I have had, the addition of pepper gives these treat a wonderful kick. Preparation time includes refrigeration time.

Provided by Jim W

Categories     Dessert

Time 2h8m

Yield 16 large cookies

Number Of Ingredients 12

6 cups all-purpose flour, sifted
1 teaspoon baking soda
1/2 teaspoon baking powder
1 cup unsalted butter (2 sticks, softened)
1 cup dark brown sugar, packed
4 teaspoons ground ginger
4 teaspoons ground cinnamon
1 1/2 teaspoons ground cloves
1 teaspoon finely ground black pepper
1 1/2 teaspoons salt
2 large eggs
1 cup unsulphured molasses

Steps:

  • In a large bowl sift together first three ingredients.
  • With your electric mixture and the paddle attachment, cream the softened butter and sugar. Add the spices, then the eggs and molasses. Slowly add flour mixture; combine at a low speed. Divide the dough in to thirds; wrap in plastic wrap. Chill in the refrigerator for at least 1 hour.
  • Preheat oven to 350°. Flour your work surface, roll dough to about 1/8 inch thick. Cut with your favorite cookie cutters into desired shapes. Transfer to ungreased baking sheets; refrigerate until firm, approximately 15 minutes.
  • Bake until crisp but not darkened, usually 8 to 10 minutes. Let cookies cool on wire racks, decorate if you desire, we like ours plain. Eat and enjoy!

GINGERBREAD COOKIES



Gingerbread Cookies image

Gingerbread cookies are a must for the holidays, and these spiced gingerbread men have a festive taste that doesn't disappoint! Originally titled "Eileen's Spicy Gingerbread Men," this gingerbread cookie recipe is easy to make and fun to decorate with kids. Adjust the spices to your liking, and use any shape cookie cutter for a nice variety of holiday cookies.

Provided by Stephanie Schneidewind

Categories     Gingerbread Cookies

Time 1h40m

Yield 30

Number Of Ingredients 12

½ cup margarine, softened
½ cup white sugar
1 large egg yolk
½ cup molasses (not blackstrap)
2 cups sifted all-purpose flour
½ teaspoon salt
½ teaspoon baking powder
½ teaspoon baking soda
½ teaspoon ground cinnamon, or to taste
½ teaspoon ground cloves, or to taste
½ teaspoon ground ginger, or to taste
½ teaspoon ground nutmeg, or to taste

Steps:

  • Beat margarine and sugar in a large bowl with an electric mixer on low speed until mostly incorporated, 1 to 2 minutes. Increase speed to medium-high and beat until light and fluffy, another 2 to 3 minutes. Beat in egg yolk, then molasses.
  • Whisk sifted flour, salt, baking powder, baking soda, cinnamon, cloves, ginger, and nutmeg in a separate bowl until well combined. Gradually add flour mixture to the molasses mixture, beating until well blended and smooth.
  • Divide dough in half and form each into a 1-inch-thick disk. Wrap in plastic wrap and refrigerate for at least 1 to 3 hours, or overnight.
  • When ready to bake, preheat the oven to 350 degrees F (175 degrees C).
  • Working with one disk at a time, and leaving remaining disk in the refrigerator, unwrap chilled dough and place on a lightly floured surface. Working from the center to the edges, roll dough with a floured rolling pin to a thickness of 1/4 inch.
  • Cut dough into desired shapes with cookie cutters, dipping the cutters into flour as needed so they don't stick to the dough. Fit the cookie cutters as closely together as possible to cut as many cookies as you can. This will minimize the number of times you have to re-roll the dough.
  • Transfer gingerbread cookies to ungreased cookie sheets, spacing them 2 inches apart. Gather any dough scraps into a ball, flatten, re-wrap with plastic wrap, and refrigerate to use for later batches.
  • Bake each sheet in the preheated oven until firm, 8 to 10 minutes. Transfer cookies to wire racks to cool while you finish rolling, cutting, and baking the remaining cookies.
  • Frost or decorate cooled gingerbread cookies as desired.

Nutrition Facts : Calories 88.4 calories, Carbohydrate 14 g, Cholesterol 6.8 mg, Fat 3.3 g, Fiber 0.3 g, Protein 1 g, SaturatedFat 0.6 g, Sodium 103.4 mg, Sugar 6.4 g

SPICY GINGERBREAD COOKIES



Spicy Gingerbread Cookies image

Provided by Wanna Make This?

Categories     dessert

Time 3h

Yield about 3 dozen

Number Of Ingredients 14

1 stick (8 tablespoons) unsalted butter, at room temperature
1/2 cup packed dark brown sugar
1/4 cup granulated sugar
1 large egg, at room temperature
1/2 cup spicy honey, such as Mike's Hot Honey (spray the measuring cup with nonstick cooking spray first)
3 cups all-purpose flour, plus more for rolling
2 tablespoons ground ginger
1 tablespoon ground cinnamon
1 1/2 teaspoons kosher salt
3/4 teaspoon baking soda
1/2 teaspoon cayenne
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/4 teaspoon baking powder

Steps:

  • Place the butter and sugars in a stand mixer fitted with a paddle attachment. Beat until fluffy, about 2 minutes. Add in the egg and beat until just combined. With the mixer running on low speed, pour the spicy honey slowly into the mixture. Beat until incorporated. It's okay if the mixture looks slightly curdled.
  • Whisk together the flour, ginger, cinnamon, salt, baking soda, cayenne, nutmeg, cloves and baking powder in a large bowl. Pour half of the dry ingredients into the butter mixture and beat on low speed until combined. Repeat with the remaining half of the dry ingredients and beat until a thick dough comes together. Scrape out and push into a round disk. Wrap in plastic wrap and chill for at least 1 hour or overnight.
  • Preheat the oven to 350 degrees F. Line 2 baking sheets with parchment paper.
  • Remove the dough from the refrigerator and allow to rest for about 15 minutes. Dust the work surface, rolling pin and cookie cutters with bench flour. Roll the dough into a 1/4-inch-thick round. Cut the dough into various shapes and place on the prepared baking sheets.
  • Bake until browned along the edges, about 12 minutes, rotating halfway through the baking time. Allow to cool on the baking sheets for 5 minutes before moving to a wire rack to cool completely.

SPICY GINGER COOKIES



Spicy Ginger Cookies image

These are our traditional Christmas cookies. The shortening keeps the cookies soft; all butter will result in a harder cookie.

Provided by Anisa

Categories     Desserts     Cookies

Time 30m

Yield 48

Number Of Ingredients 13

2 cups lightly packed brown sugar
1 cup butter-flavored shortening, melted
½ cup unsalted butter, melted
½ cup molasses
2 eggs
1 tablespoon baking soda
1 tablespoon ground cinnamon
1 tablespoon ground ginger
1 teaspoon salt
1 teaspoon ground cloves
½ teaspoon cayenne pepper
4 cups all-purpose flour
½ cup coarse sugar crystals, or as needed

Steps:

  • Preheat oven to 375 degrees F (190 degrees C).
  • Whisk brown sugar, shortening, butter, molasses, eggs, baking soda, cinnamon, ginger, salt, cloves, and cayenne pepper together in a large bowl until glossy; fold in flour until dough is just-combined.
  • Pour coarse sugar into a shallow bowl. Roll dough into 48 balls. Roll balls in sugar and place 2-inches apart on a baking sheet.
  • Bake in the preheated oven until the tops of the cookies crack, about 9 minutes.

Nutrition Facts : Calories 151.1 calories, Carbohydrate 21.8 g, Cholesterol 12.8 mg, Fat 6.7 g, Fiber 0.4 g, Protein 1.4 g, SaturatedFat 2.4 g, Sodium 129.2 mg, Sugar 12.9 g

SOFT, SPICY, HEAVENLY GINGER COOKIES



Soft, Spicy, Heavenly Ginger Cookies image

I found the original recipe for these cookies on allrecipes.com, and modified it to be vegan, as well as by changing the spices slightly. They are truly delicious cookies, and very easy to make.

Provided by pollen

Categories     Dessert

Time 25m

Yield 40 cookies

Number Of Ingredients 14

3/4 cup margarine, softened
1 cup white sugar
1/4 cup molasses
2 1/2 cups all-purpose flour
1/3 cup water
1 1/2 teaspoons baking soda
2 teaspoons ground ginger
1 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon nutmeg
1 tablespoon fresh ginger, chopped
1/4 teaspoon salt
3/4 cup raisins (optional)
2 tablespoons white sugar

Steps:

  • In a large bowl, cream together the margarine and 1 cup sugar until light and fluffy.
  • Stir in the molasses.
  • Mix the water and baking soda and stir.
  • Sift together the flour, salt, and dry spices; add gradually to the sugar-margarine mixture.
  • Gradually stir the sifted ingredients, along with the ginger and raisins, into the molasses mixture.
  • Shape dough into walnut sized balls, and roll them in the remaining 2 tablespoons of sugar.
  • (The dough may be too soft to handle at this point- I suggest either adding a bit of flour, or refrigerating for 20 minutes[or even overnight]).
  • Place the cookies 2 inches apart onto an ungreased cookie sheet, and flatten slightly.
  • Bake at 350°F for 10-12 minutes.

Nutrition Facts : Calories 87.6, Fat 3.5, SaturatedFat 0.7, Sodium 102.8, Carbohydrate 13.4, Fiber 0.3, Sugar 6.8, Protein 0.9

BEST GINGERBREAD COOKIES.....EVER!!!!!



Best Gingerbread Cookies.....ever!!!!! image

Make and share this Best Gingerbread Cookies.....ever!!!!! recipe from Food.com.

Provided by amanda_warman

Categories     Dessert

Time 20m

Yield 4-6 serving(s)

Number Of Ingredients 8

3/4 cup butter
3/4 cup brown sugar
1 (4 ounce) package instant butterscotch pudding mix
1 egg
2 cups flour
1 teaspoon baking soda
1 tablespoon ground ginger
1 1/2 teaspoons cinnamon

Steps:

  • Beat butter, sugar, pudding and egg.
  • Mix well.
  • Add flour, baking soda, ginger and cinnamon.
  • Roll out and cut with cookie cutter.
  • Bake @ 350* for 10-12 minutes.
  • Makes 4-5 doxen depending on the size of cookies.

Nutrition Facts : Calories 713.5, Fat 36.5, SaturatedFat 22.4, Cholesterol 144.4, Sodium 595.3, Carbohydrate 89.6, Fiber 2.3, Sugar 40, Protein 8.6

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