Spicy Gingersnaps

I like spicy gingersnaps, but rather than using cayenne pepper to spice up the cookies, I use hot red chile powder, preferably Chimayo.

Red Chile Gingersnaps

Servings: Approximately 60 cookies

Ingredients

– 2 1/2 cups flour
– 2 teaspoons baking soda
– 1 teaspoon cinnamon
– 2 teaspoon ground ginger (less if you don’t like a strong ginger taste)
If you really like ginger, add a Tablespoon or more of freshly grated ginger as well.
– 1/2 teaspoon clove
– 1/2 teaspoon salt
– 1 to 1 1/2 teaspoon hot red chile powder (depending on how spicy you want them)
If you want to boost the ginger flavor more, add an additional 1 Tablespoon of fresh, grated ginger.
– 1/2 cup butter (8 Tablepoons)
– 1 cup sugar. Only use 3/4 cup in the dough. Set aside 1/4 cup to roll the cookie dough in before baking.
– 3/4 cup light brown sugar
– 1/3 cup molasses (don’t use blackstrap molasses)
– 1/4 cup egg whites (approximately 2 eggs)

Directions

1. Preheat the oven to 350° F (177° C). Line the cookie sheet with parchment paper to make cleanup easy.
2. Combine flour, baking soda, ginger, cinnamon, cloves, red chile powder, and salt.
3. Mix the butter, 3/4 cup granulated sugar, 3/4 cup light brown sugar until light and fluffy. Add the molasses and egg. Mix until combined.
4. Add dry ingredients in 2 to 3 waves, mixing each batch in thoroughly.
5. Roll dough into balls, then roll in white sugar before placing on the ungreased baking sheet. Space them 2 inches apart. Use about 1 1/2 Tablespoon of dough for each cookie.
6. Bake for 12-15 minutes. The cookies will spread and the tops will crackle. Cool on wire racks for 5 to 10 minutes. Store the gingersnaps in an airtight container at room temperature for up to 7 days.

Prepping and Freezing Gingersnaps

You have two options. You can store the baked cookies in an airtight container or freezer bag for up to a month or you can prep the dough and bake them fresh when you are ready. If you decide to freeze the dough balls, follow the recipe as normal, roll them in sugar, and place them on a baking sheet. Pop them in the freezer instead of the oven. When they are frozen, you can store them in an airtight container for up to 2 weeks. When it is time to bake, reduce the temperature to 325°F and add a couple of minutes to the baking time.

Please leave your recipe modifications and/or questions in the comments below.

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