These Spicy Ginger Cookies with Ginger Ale Glaze are something else! You know, ginger is already kind of a ‘spicy’ spice. It can hit you hard on its own. But we leveled-up these cookies a little with the addition of cayenne which works really well with ginger.
There’s the spicy element, but don’t worry they aren’t too hot! Plus, w e throw you a life vest with the cooling ginger ale glaze. We can’t have your mouth on fire! But I will say that you would be wise to make sure to include some milk for your guest. Milk and cookies are the perfect treat to cap off your evening party or get-together. All will appreciate this one!
We like recipes that have a little something extra to surprise you. These cookies will definitely do that. Ain’t nothing wrong with a little extra zing. Also, these cookies will warm you up on a cold day.
Sarah was a little modest when adding the cayenne to the cookie dough. So at first the spice wasn’t really showing up enough. I said “baby, go big or go home”. She played around with the recipe, adding more cayenne to each test until she found the perfect blend. We didn’t want the cayenne to be overpowering but it needed to show up or why bother. In the end, we found that 3/8th teaspoon per batch was the perfect ratio.
We also had a lot of fun shooting (taking pictures of) this recipe. The red and white reminds us of Christmas and we absolutely love everything about the holiday season (except for maybe the blood-thirsty ghouls that come out on Black-Friday). Doesn’t Christmas remind you of the best times of your life? You appreciate the warmth of indoors because outside is so bitter cold. We enjoy laying on our big red couch and chilling together on a cold snowy day.
Anyway, I could go on and on about the holidays. Soon we will be publishing some more Christmas party food recipes like hot chocolate with homemade marshmallows.
First gather all of your ingredients (see recipe below).
In a small bowl combine the flour, baking soda, salt, cinnamon, ginger, clove, all-spice, and cayenne.
In a different bowl, cream the butter and brown sugar, then add the egg and molasses.
Combine the wet and dry ingredients.
Then preheat the oven to 350 degrees.
Line a baking sheet with parchment paper.
Measure out about 2 teaspoons of dough and roll into a ball place on the parchment paper lined cookie sheet. Flatten out the dough ball.
Bake for 8 minutes. 8 minutes should be enough but they may need a little more time.
Make glaze (see recipe instructions). Neatly dip each cookie into the glaze. Make sure that the cookies are cool before you dip into the glaze.
Sprinkle each glaze dipped cookie with a little (just a little) extra cayenne.
Allow the glaze to harden on the cookies, this should take about 10-15 minutes.
Spicy Ginger Cookies with Ginger ale Icing
These Spicy Ginger Cookies with Ginger Ale Glaze are something else. You know, ginger is already kind of a spicy spice. It can hit you hard on its own. But we kicked it up a little with the addition of cayenne which works really well with ginger.
In a small bowl mix the flour, baking soda, salt, cinnamon, ginger, clove, allspice, and cayenne. Set aside.
In a medium bowl cream the butter and brown sugar for about 2 minutes or until light and fluffy.
Add the egg and molasses and mix until combined.
Add the dry ingredients into the wet ingredients in 3 parts. Mix just until combined after each batch.
Preheat the oven to 350 degrees
Measure 2 teaspoons of dough and roll into a ball them flatten and put it on a baking sheet lined with parchment paper.
Bake at 350 degrees for 8-10 minutes.
Remove cookies from the oven and cool completely. (See note)
In a small bowl mix the powdered sugar and ginger ale until combined. The icing will be thin.
Dip each cookie into the icing bowl and coat the top. Sprinkle a little extra cayenne pepper. Set aside to allow the icing to harden. Will take about 10-15 minutes. (See note) Enjoy!
You have to make sure the cookies are completely cooled or the icing will just fall off.
The icing will harden which will allow you to store the cookies without the icing sticking to the other side of another cookie or getting all over the container you store them in.
I let the cookies sit out for about an hour before I put them in an air tight container.
You can store the cookies on the counter for about 5-7 days. That is if they last that long. LOL
The dough can also be frozen for about 3 months. Just wrap the dough with plastic wrap and place the wrapped dough into a freezer bag. When ready to use just thaw the dough in the fridge overnight. Then bake and serve.