Snap and sizzle…
A little cayenne pepper powder packs a little pop to that snap. It’s not overwhelming – our spicy ginger snap cookies are definitely still a family-friendly snack. Think of this recipe as a delicious mix of exotic flavors with a hint of fire. It’s the perfect compliment to a glass of milk or a cup of eggnog. This is one recipe that you’ll turn to again and again when looking for that perfect unique offering during holiday season or family gatherings.
Now, if these spicy ginger snaps look good to you, but you’re craving something chocolatey instead, take a look at our Mexican hot chocolate cookies. They use both cayenne pepper and smoky chipotle powder to deliver the fire to these cocoa-riffic cookies. They actually make a great pairing together if you’re looking to make a cookie sampler for any festivity. And if cayenne isn’t enough heat, we have you covered, too. Our extra-spicy habanero chocolate chip cookies pack a killer punch. Careful – they look very unassuming, but oh so fiery good.
- Preheat oven to 350 degrees Fahrenheit, and cover a baking sheet with parchment paper.
- In a mixing bowl, combine the flour, baking soda, cinnamon, ground ginger, cayenne pepper, ground cloves, and salt.
- Chop the stick of unsalted butter into 8 pieces and place in a separate mixing bowl. Using a hand mixer, blend the butter until smooth, then add the brown sugar and granulated sugar. Mix to combine.
- Add the molasses to the butter mix, and mix to combine.
- Pour 1/2 of the egg whites into the butter mix, then stir to combine. Pour the second half of the egg whites in and stir to combine again.
- Slowly pour the flour mix into the butter mix, stirring throughout until the dough is fully combined.
- Pour some extra granulated sugar into a plate.
- Using a tablespoons worth of dough, roll the dough into a ball (should be about 3/4 inch wide), then roll the ball in the sugar to coat the dough.
- Place the ball on the parchment-lined baking sheet, then repeat the process until there is no more dough.
- Bake the ginger snaps for 8 to 10 minutes, or until lightly browned. Remove from the oven and transfer the cookies to a cooling rack. Cool for 5 minutes and serve.