Friday, March 15, 2013

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

- 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

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.

Printable Recipe

This recipe may be linked up to:

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· Pint Sized Baker - Marvelous Mondays 
· The Mandatory Mooch - Tasty Thursdays 
· Real Housemoms - Fabulous Fridays! 
· Lemons For Lulu - Saturday Share with Us Link Party
· Kitchen Meets Girl - What's In Your Kitchen Wednesday
· DJ's Sugar Shack - Whatcha Whipped Up?
· Mom's Test Kitchen - Mom's Test Meal Mondays
· The Real Housewives of Riverton - Riverton Housewives Round Up
· Mandy's Recipe Box - Totally Tasty Tuesday's
· A Pinch of Joy - Busy Monday Link Party 
· House of Hepworth's - Hookin up with HoH 
· Couponing & Cooking - Mealtime Monday 
· What's Cooking, Love? - Showcase Your Talent Thursday 
· Bacon Time with the Hungry Hungry Hypo - Anything Goes Linky
· Chef in training - Tuesday Talent Show
· Dwell on Joy - Dwell on Friday 
· Six Sister's Stuff - Strut Your Stuff Saturday
· A Slice of Southern - Southern Sundays

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