Peppery Snaps Recipes
PEPPERY SNAPS
I love to bake, and spend most of my time at it. I have a job as a baker and keep my family supplied with baked goods. May father-in-law said he'd love a cookie that was "real snappy," so I combined recipes to get this one.
Provided by Taste of Home
Categories Desserts
Time 25m
Yield 6 dozen.
Number Of Ingredients 12
Steps:
- Combine first 7 ingredients; set aside. In a bowl, beat the brown sugar, molasses, butter and egg. Stir in dry ingredients; mix well. Chill for 1 hour. , Shape into 1-in. balls. Roll in sugar and place on ungreased baking sheets. Bake at 350° for 10-13 minutes. Cool cookies about 1 minute before removing to wire racks.
Nutrition Facts : Calories 78 calories, Fat 3g fat (2g saturated fat), Cholesterol 14mg cholesterol, Sodium 110mg sodium, Carbohydrate 11g carbohydrate (6g sugars, Fiber 0 fiber), Protein 1g protein.
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.
SHARI'S EXTRA-SPICY GINGERSNAPS
My family loves spicy foods. I created this recipe so that we could even enjoy some spicy heat in a cookie. If you too enjoy the heat, use the full amount of cayenne pepper.-Shari Upchurch, Dearing, Georgia
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 5 dozen.
Number Of Ingredients 16
Steps:
- In a large bowl, cream butter and brown sugar until light and fluffy. Beat in molasses and egg., Combine the flour, ground ginger, baking soda, cinnamon, mustard, white pepper, cardamom, cayenne, cloves and salt; gradually add to creamed mixture and mix well. Stir in crystallized ginger. Cover and refrigerate for 1-1/2 hours or until easy to handle., Shape dough into 1-in. balls; roll in sugar. Place 3 in. apart on ungreased baking sheets. Bake at 350° for 8-10 minutes or until set. Cool for 2 minutes before removing from pans to wire racks. Store in an airtight container.
Nutrition Facts : Calories 58 calories, Fat 2g fat (1g saturated fat), Cholesterol 10mg cholesterol, Sodium 50mg sodium, Carbohydrate 9g carbohydrate (5g sugars, Fiber 0 fiber), Protein 1g protein.
PEPPERY SNAPS
A recipe from Taste of Home, Best loved cookies and candies 2012. Courtesy of Joanie Elbourn. These are sooooo spicy and perfectly sweet! I love them! Prep time includes chill time
Provided by Andi the grate
Categories Dessert
Time 3h12m
Yield 72 cookies, 2 serving(s)
Number Of Ingredients 11
Steps:
- Combine first seven ingredients, set aside.
- In a bowl, beat the brown sugar, molasses, butter and egg.
- Stir in dry ingredients, mix well. Chill for 1 hour.
- Shape into 1" balls.
- Roll in sugar and place on ungreased baking sheets.
- Bake at 350F for 10-13 minutes.
- Cool cookies about 1 minute before removing to wire racks.
Nutrition Facts : Calories 1645.2, Fat 73.9, SaturatedFat 44.9, Cholesterol 276, Sodium 2213.6, Carbohydrate 234.4, Fiber 8.8, Sugar 124, Protein 20.2
GRANDMA'S GINGERSNAPS
This was my mother-in-law's recipe and my husband's favorite. Shorten or lengthen the cooking time for a softer or crisper cookie.
Provided by RAMB
Categories Desserts Cookies Spice Cookie Recipes
Time 30m
Yield 36
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- In a medium bowl, cream together the margarine and 1 cup white sugar until smooth. Beat in the egg and molasses until well blended. Combine the flour, ginger, cinnamon, baking soda and salt; stir into the molasses mixture to form a dough. Roll dough into 1 inch balls and roll the balls in the remaining sugar. Place cookies 2 inches apart onto ungreased cookie sheets.
- Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.
Nutrition Facts : Calories 100.2 calories, Carbohydrate 15.5 g, Cholesterol 5.2 mg, Fat 4 g, Fiber 0.2 g, Protein 1 g, SaturatedFat 0.7 g, Sodium 149 mg, Sugar 9.7 g
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