Ginger O'Snaps: Cookies with a bite

Click here for a printable recipe

Are you looking for the perfect and unique recipe to share with your friends and family? These ginger snaps are made with SH' That's Hot! Carolina Reaper Throat Punch ... they provide just enough heat to make everyone coming back for 2nds (and 3rds and 4ths) but not too much so they are perfect for all ages.                       

Spice level: medium to hot

 

Ingredients:

1/4 cup vegetable shortening
1 cup sugar, plus extra to roll the cookies in
1 egg
1/4 cup molasses
1-2 tsp  of  SH' That's Hot! Carolina Reaper Throat Punch sauce (depending on the heat level you want to achieve)
2 cups flour
2 tsp baking soda
1/2 tsp salt
3 tbsp ground ginger
2 tsp cinnamon

 

Frosting (optional): 2 tbsp powdered sugar, 2 drops of SH' That's! Angry Ginger and a splash of milk (to get right consistency)

 

Directions:

Preheat oven to 350°F and grease some cookie sheets (you can use vegetable shortening, an oil spray or butter). In a large bowl, mix together the shortening and 1 cup of sugar, with a hand mixer. Add the egg and beat until light and fluffy. Add hot sauce to Molasses then mix molasses in with the egg/sugar mixture. In a separate bowl, mix dry ingredients (flour, baking soda, salt, ginger and cinnamon. Add dry mixture in small batches to the first mixture (so you don't get covered in flour) and beat until smooth and blended. Use your hands, a spoon or a melon baller and roll between palms to make 1 inch balls of dough, then roll each in sugar. Place cookie balls on greased cookie sheets, approximately 2 inches apart. Bake for 10-12 minutes, until the cookies have spread and the tops have cracked (the cracking doesn't mean they are dried out ... they will be perfectly moist). Remove the cookies from the oven and cool on a rack. Store in a Tupperware or other air-tight container for up to a week. If you want to add the frosting, do so after the cookies are cooled ... drip or brush sauce in cracks and on top and let dry.


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