I just made these yesterday and they are wonderful. I simplified my life by rolling the cookie dough into a log, wrapping it in parchment paper and slicing it into thin cookies. Before baking I dipped each cookie in sugar (on one side).
Hope this helps. The recipe is from the Joy of Cooking.
Jo

Here is a link that might be useful: Joy of Cooking Gingersnaps

I made these for a cookie exchange a couple of years ago and they were an instant hit. Everyone loved the idea of the cayenne to kick them up a notch. I haven't seen Karen posting here in a long time, but in case she peeks in - Thanks for this recipe!

EXTRA-SPICY GINGERSNAPS

2-1/2 cups all-purpose flour
1-1/2 tsp. baking soda
3/4 tsp. cinnamon
1 tsp. ground ginger, or more to taste
1/2 tsp. ground cloves
1/2 tsp. salt
1/2 tsp. cayenne pepper
8 Tblsp. (1 stick) cool unsalted butter, cut into pieces
1/2 cup granulated sugar, plus extra for rolling
1 cup light brown sugar, packed
1/3 cup molasses (not blackstrap)
1/4 cup egg whites (from about 2 eggs)

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° F. Spread a few Tblsp. of granulated sugar on a small plate.

Roll the dough into 3/4-inch balls; 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. Yield: 60 cookies.

Posted by: KarenInSeattle on Thu, Oct 17, 02 at the ths.com Cooking Forum.

I made those extra spicy gingersnaps the other day, and they came out way too chewy. I don't know if I just didn't bake them long enough or what? DH still scarfed them down, but I didn't like them at all. It's a great recipe which I've made before and loved. One mistake I made, and maybe this made the difference, is that I forgot to add the egg whites and flour in 2 batches - I just dumped them in. Could that have made a difference?

I'll make them again, using the correct method, and see if it does make a difference. I'll bake them a little longer, too. I just shortened the baking time because my oven was baking other cookies a little bit quickly.

Sally

Nothing and I mean NOTHING will be spicier than these. I made them with 1/8 th tsp Habanero powder (purchased from the Spice house (www.spicehouse.com). It wasn't on the website but a call to them scored some. Nobody here will eat them except DH. However my friends who like spicy are inhaling them and begging for more.

Pepperhead's Habanero Gingersnaps (CooksIllustrated member)

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Habanero Gingersnaps

INGREDIENTS:

- 1 cup(s) butter, softened
- 1 cup(s) sugar
- 3 1/2 cup(s) flour
- 1 teaspoon soda
- 1/4 teaspoon salt
- 2 teaspoons ginger
- 2 teaspoons cinnamon
- 1/4 teaspoon nutmeg
- 1/4-3/4 teaspoon habanero powder, optional use 1/4 first then add to taste - warning VERY HOT
- 1/2 cup(s) light molasses
- 5 ounces almonds, sliced or slivered

METHOD:

A. Sift together the dry ingredients. Cream the butter and sugar; add molasses and beat just until mixed, then add dry ing. and beat on low until mixed. Stir in the nuts, then divide into two portions. Form each into a square or rectangle, about 12" long on a strip of wax paper, wrap, and freeze at least 4 hrs.

B. When ready to bake, remove from freezer, and preheat oven to 325º. Slice log into 1/6" slices, place on parchment lined or lightly greased sheets, and bake 10 min, or until lightly browned. Remove to a rack to cool.

Options:

Food Processor method: Divide recipe in half. Process dry ing. to mix, then, using cold butter, add to container, and process until totally cut in, then add molasses to container while pulsing. Mix in nuts by hand, and proceed with recipe.

Dry molasses: use 52 g powdered molasses with the dry ing., then 2 eggs for the liquid.

===============

Lisa, if you are in Germany and don't want to pay the exorbitant shipping, email me through my page and I'll put some Habanero in the mail for you. I have way more than I can use within a year

Just want to caution the hotness fans that not everyone can tolerate habaneros, or even cayenne. Unless you're only offering them to people whose tastes you know, it's not a good idea. Nobody expects to have to ask if a cookie contains hot peppers.

Christine I am SO there with you. I ALWAYS caution everyone who even looks at my gingersnaps that they are HOT and when I serve them at work I always tape a sign to the table in front of them. I have had many people ask for the recipe though so I guess if you like hot and spicy they must be good :)

Thanks, everybody. I will try these. Not too sure about the super hot ones. Don't think anyone but my DH would be impressed. Thanks for the offer, loves2cook, I will be sending you an email soon.

I made some over the weekend. Everyone in my crafts group loved them.

Here is a link that might be useful: Recipe for gingersnaps

Lisa, sorry for the late addition, but these are awesome. I've been making them for at least 5 years and they are actually more healthy than most.

Whole Wheat Ginger Snaps
Submitted by: MRSDAYCARE
Rated: 5 out of 5 by 41 members Prep Time: 10 Minutes
Cook Time: 15 Minutes Ready In: 25 Minutes
Yields: 60 servings
"Spicy and chewy Ginger Snaps made with all whole wheat flour. Yummy!!"
INGREDIENTS:
1 cup butter or margarine
1 1/2 cups white sugar
2 eggs, beaten
1 cup molasses
4 cups whole wheat flour
1 tablespoon baking soda
2 teaspoons baking powder
1 tablespoon ground ginger
1 1/2 teaspoons ground
nutmeg
1 1/2 teaspoons ground
cinnamon
1 1/2 teaspoons ground cloves
1 1/2 teaspoons ground
allspice
1 cup white sugar for
decoration
DIRECTIONS:
1. Preheat the oven to 350 degrees F (175 degrees C). Grease cookie sheets.
2. In a large bowl, cream together the butter and 1 1/2 cups of sugar until smooth. Mix in the eggs, and then the molasses. Combine the whole wheat flour, baking soda, baking powder, ginger, nutmeg, cinnamon, cloves, and allspice, heaping the measures if you like a lot of spice. Stir the dry ingredients into the molasses mixture just until blended.
3. Roll the dough into small balls, and dip the top of each ball into the remaining white sugar. Place the cookies about 2 inches apart on the cookie sheets.
4. Bake for 10 to 15 minutes in the preheated oven, until the tops are cracked. Bake longer for crispy cookies, less time for chewy cookies. Cool on wire racks.
ALL RIGHTS RESERVED © 2008 Allrecipes.com Printed from Allrecipes.com 12/16/2008

Nancy