Description
The Spiciest Gingerbread Cookies Ever bring bold holiday flavor with a fiery mix of ginger, black pepper, and cayenne. Sweetened with molasses and perfectly chewy, these cookies are ideal for spice lovers looking to turn a classic Christmas treat into something unforgettable.
Ingredients
Scale
- 3 cups all-purpose flour: provides structure
- 3 tablespoons ground ginger: adds signature warmth
- 1 tablespoon ground cinnamon: balances the spice
- 1 tablespoon freshly ground black pepper: delivers heat
- 1 teaspoon fine salt: enhances flavor
- 3/4 teaspoon baking soda: helps the cookies rise
- 1/2 teaspoon ground allspice: deepens flavor complexity
- 1/2 teaspoon freshly grated nutmeg: adds aroma
- 1/4 teaspoon cayenne: intensifies spiciness
- 1/4 teaspoon baking powder: adds lightness
- 1/2 cup (1 stick) unsalted butter, room temperature: provides richness
- 3/4 cup granulated sugar: balances the spice
- 1/2 cup molasses: gives color and chewiness
- 1 large egg: binds the dough
- 2 cups confectioners’ sugar: used for icing
- 1/4 cup meringue powder: stabilizes the icing
- Cinnamon candies or chocolate chips: for decorating
Instructions
- Whisk together flour, ginger, cinnamon, black pepper, salt, baking soda, allspice, nutmeg, cayenne, and baking powder in a medium bowl.
- In a large bowl, beat butter and granulated sugar until pale and fluffy, about 3 minutes. Add molasses and egg; mix until smooth.
- Gradually mix in dry ingredients until dough forms. Divide dough in half, wrap in plastic, and refrigerate for at least 2 hours or overnight.
- Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.
- Roll one dough disk to 1/4 inch thickness on a floured surface. Cut into shapes using cookie cutters and place on prepared sheets. Freeze for 15 minutes.
- Bake 12 minutes, rotating sheets halfway through. Cookies should be firm but not browned. Cool 5 minutes, then transfer to racks to cool completely.
- To make icing, beat confectioners’ sugar, meringue powder, and 3 tablespoons water until smooth and thick.
- Pipe icing onto cooled cookies and decorate with candies. Let sit for at least 1 hour to harden.
Notes
- Chill dough to prevent spreading during baking.
- Use fresh spices for maximum flavor intensity.
- Adjust cayenne or black pepper for milder spice.
- Store in airtight containers for up to a week or freeze undecorated cookies.
- Prep Time: 1 hr 10 min
- Cook Time: 12 min per batch
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 12g
- Sodium: 80mg
- Fat: 5g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 20mg
Keywords: The Spiciest Gingerbread Cookies Ever, spicy gingerbread cookies, holiday cookies, cayenne gingerbread, molasses cookies, Christmas dessert