Receta Spicy Gingersnaps
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Spicy Gingersnaps
So has anyone noticed a few things going
on with my blog? Aside from the whole header disappearing for who knows how
long yesterday of course. I added a "pin it" button next to the first
picture on every recipe yesterday (that took a while, whew). I also took the
opportunity to redesign my header and add a Bloglovin' button and a Google +
button to make it easier to follow my blog (hint hint) :). Please let me know
if anything looks wonky (technical term of course).
I decided some gingersnap cookies were in
order a few weeks ago and made these one afternoon. I tend to think that adding
- spice to recipes can make them better in most cases, mostly because I love
- spicy food. The cayenne pepper in these cookies is a nice addition, although
- surprising if the person eating it doesn't know it's there (that happened a few
- times, oops). But on a positive note, everyone who tried them was pleased with
- the hint of spice that they felt about a minute after they ate them. The spice
- isn't to strong and won't make you go running for the nearest glass of milk,
- although milk is always good with cookies. Are you feeling ready to try them
- yet?
- Spicy Gingersnaps
- Ingredients:
- - 4 tablespoons unsalted butter, softened
- - ¼ cup granulated sugar
- - ½ cup light brown sugar
- - 1 egg
- - 3 tablespoons molasses
- - 1 ¼ cups all-purpose flour
- - ¾ teaspoon baking soda
- - ¼ teaspoon salt
- - ¾ teaspoon ground cinnamon
- - ¼ teaspoon ground cloves
- - ¼ teaspoon cayenne pepper
- - ¼ cup granulated sugar
Directions:
1. Preheat oven to 350F. In the bowl of a mixer,
blend together the butter and sugars on low speed for about 30 seconds, then on
medium until light and fluffy, 2-3 minutes.
2. Add egg and molasses to butter mixture, blend
until combined.
3. In a small bowl stir together the flour and next
five ingredients. Add the flour mixture to the butter mixture and mix until
just combined.
4. Scoop the cookie dough into 1 tablespoon portions
and roll in the ¼ cup granulated sugar, then place on a cookie sheet. Repeat
with remaining dough. Once the dough is on the cookie sheet, flatten the dough
balls slightly with your hand or the bottom of a lightly greased glass that has
been dipped in sugar.
5. Bake the cookies for 8-10 minutes or until the
edges are golden and the middle is completely set. Cool completely on a wire
rack.
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