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Capsaicin Cookie with spicy glaze, golden crackle top, chili flakes

Capsaicin Cookie

4 from 4 votes
Discover the art of baking the perfect Capsaicin Cookie, a fiery twist on traditional cookies. Learn about capsaicin, its role in baking, and techniques for optimal heat distribution. Explore creative toppings and variations. Plus, debunk myths about this divisive treat.
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Prep Time 20 minutes
Cook Time 12 minutes
Total Time 32 minutes
Servings: 8 pieces
Course: Dessert
Cuisine: International
Calories: 123
Ingredients Equipment Method Notes

Ingredients
  

Dry Ingredients
  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 teaspoon powdered chili pepper adjust to taste
Wet Ingredients
  • 0.5 cup unsalted butter softened
  • 0.75 cup brown sugar packed
  • 1 teaspoon vanilla extract

Equipment

  • Oven

Method
 

  1. Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.
  2. In a bowl, whisk together flour, baking soda, salt, and powdered chili pepper.
  3. In another bowl, cream together butter and brown sugar until light and fluffy. Beat in the egg and vanilla extract.
  4. Gradually add the dry ingredients to the wet ingredients, mixing just until combined.
  5. Drop dough by tablespoonfuls onto the prepared baking sheet, leaving about 2 inches between each cookie.
  6. Bake for 9-12 minutes, or until the edges are lightly golden.

Notes

Adjust chili pepper to taste. For a milder cookie, start with 1/2 teaspoon and increase as desired. For a spicier cookie, add more chili pepper or use fresh peppers.