SPICY GINGERBREAD THINS
Categories Dairy Ginger Dessert Bake Winter Gourmet Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes about 120 cookies
Number Of Ingredients 14
Steps:
- Into a bowl sift together flour, pepper, ground ginger, baking soda, salt, cinnamon, cloves, and nutmeg. In a small bowl stir together molasses and coffee. In a bowl with an electric mixer at medium speed beat together butter and brown sugar until light and creamy. With mixer at low speed beat in gingerroot. Beat in flour mixture alternately with molasses mixture, beginning and ending with flour mixture. Divide dough into thirds. Form each third into a ball and flatten to form disks. Chill disks, wrapped separately in plastic wrap, at least 4 hours and up to 3 days.
- Preheat oven to 350°F and line 2 large baking sheets with parchment paper. Break off egg-size pieces from 1 disk (keep remaining 2 disks chilled) and with heel of hand smear each piece once in a forward motion. Gather pieces together and give dough a few smears to bring together. Repeat procedure with remaining 2 disks.
- On a lightly floured work surface roll out one third of dough into a 22- by 8-inch rectangle (about 1/8 inch thick), making sure dough is not sticking to surface (use a pastry scraper to lift dough; sprinkle surface with additional flour if sticking). With a 2-inch gingerbread man cutter or 3 1/2-inch candy cane cutter cut out shapes, transferring with a spatula to baking sheets and arranging about 1/2 inch apart.
- Bake cookies in batches in lower third of oven 6 to 8 minutes, or until crisp (do not let cookies get too dark). With spatula transfer cookies to racks to cool. Make more cookies with scraps and remaining two thirds of dough in same manner. Cookies keep, in airtight containers at room temperature, 1 week.
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Mike Slater
[email protected]These cookies were delicious! I loved the spicy ginger flavor. They were the perfect holiday treat.
indra kumar yogi
[email protected]These cookies were a lot of work to make, and they didn't turn out very well. I wouldn't recommend this recipe.
Sweet Home
[email protected]I followed the recipe exactly, but my cookies turned out flat and hard. I'm not sure what went wrong.
Dmitri
[email protected]These cookies were a bit of a disappointment. They were bland and lacked flavor. I won't be making them again.
saheed ademola
[email protected]I thought these cookies were just okay. They were a little too dry for my taste, and the ginger flavor was a bit too strong.
Karissa Record
[email protected]These cookies were a little too spicy for me, but my husband loved them. He said they were the best gingerbread cookies he's ever had.
Karen Wambui
[email protected]I'm not a baker, but these cookies were so easy to make, even I could do it! They turned out perfectly, and they were so delicious. I'll definitely be making these again for my next party.
Ashraf Asru
[email protected]These cookies were easy to make and turned out great! I used a combination of allspice and cloves instead of nutmeg, and they were still delicious. I'll definitely be making these again.
Abe Leon
[email protected]I was looking for a spicy gingerbread recipe, and this one definitely delivered! The ginger flavor was nice and strong, and the cayenne pepper added just the right amount of heat. These cookies were perfect for a cold winter day.
saifullah popal
[email protected]Love these things! I make them every year for my family and friends, and they always disappear quickly. They're the perfect holiday treat.
Gul hassan Baloch
[email protected]I've never been a huge fan of gingerbread, but these thins changed my mind! They were so delicious and addictive, I couldn't stop eating them. The ginger flavor was perfectly balanced with the other spices, and the molasses gave them a lovely chewy t
Brutal Playz
[email protected]These gingerbread thins were a hit at my holiday party! They were the perfect combination of spicy and sweet, and they had a lovely chewy texture. I'll definitely be making these again next year.