So there you go- some gingersnap cookies that have a teeny tiny “bite” to them… makes ’em kind of unique and special. The heat comes through a couple minutes after you eat it, but it’s not super hot or anything. (after a couple of minutes…) Now I can taste it. me: I added a little cayenne pepper in there.me: Do these Hot and Spicy Gingersnaps taste spicy to you… as in spicy hot?.#2: I gave a cookie to my kiddo, let him eat it and then asked for his feedback. My kid won’t even try spicy food! But we enjoy these cookies! More details on the “hot and spicy” reference. Check out those cookie crackles! Pretty perfect. When these cookies bake, they get the best crackles and crevices ever. The “spicy” just refers to the typical spices found in a classic gingersnap cookie (ginger, cloves, cinnamon). The “hot” in the recipe comes from the addition of cayenne pepper. It was tested and rated by 3 to 4 people, and it was deemed delicious enough to make the cut and appear in the finished book: California Sol Food (still available for purchase!).Ī simple gingersnap dough is rolled into balls and then rolled in sugar. These Hot and Spicy Gingersnaps were one of the recipes I tested for that cookbook. Way back when I was an active San Diego Junior Leaguer, we put together a cookbook to raise funds. I love the Christmas holiday so much- you see- that I stretch it into lasting as long as possible. And if I’m really being honest with you, I’ll admit that I actually started my holiday baking about 2 1/2 weeks ago! My Christmas decorations are completely unpacked and already strewn across the house. With this recipe, I hereby declare that holiday baking season 2012 has officially begun. Here’s my first holiday cookie recipe of the season: Hot and Spicy Gingersnaps
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