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Chef John's Gingersnap Cookies

Rated as 4.89 out of 5 Stars

"The amazing spicy-sweet flavor and irresistible texture of these cookies will please even a non-cookie eater like me. You can adjust the spices to suit your tastes but remember, they're called 'snaps' for reasons other than texture!"
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servings 177
Original recipe yields 20 servings (50 to 60 cookies)


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  1. Whisk 2 cups plus 2 tablespoons flour, ground ginger, cinnamon, baking soda, salt, cloves, black pepper, and cayenne together in a large mixing bowl until thoroughly mixed.
  2. Cream together butter and 2/3 cup sugar in a separate bowl until pale yellow and creamy, about 2 minutes. Add candied ginger, molasses, vanilla, and egg. Whisk mixture until well blended. Add dry ingredients to butter/sugar mixture and stir just until the flour disappears. Cover dough with plastic wrap and refrigerate until chilled, about 1 hour.
  3. Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper. Pour 1/2 cup white sugar in a shallow dish for rolling cookies.
  4. Scoop out about 1 1/2 teaspoons dough with a small scoop or teaspoon. Form dough into balls and roll in white sugar. Place cookies on prepared baking sheet. Slightly flatten cookies to about 1/4 inch thick; sprinkle with a pinch more sugar.
  5. Bake in preheated oven until cookies are your desired crispiness or chewiness, 10 to 15 minutes.


  • Cook's Note:
  • Depending on the exact size of your dough balls, and how crispy, or chewy, you want these, the baking times will vary from 10 to 15 minutes. So start with a small batch and adjust for doneness and texture. For me, cookies baked 14 minutes were perfectly crisp. Those baked 11 minutes were chewy on the inside and crisp on the outside.
  • Partner Tip
  • Reynolds® parchment can be used for easier cleanup/removal from the pan.

Nutrition Facts

Per Serving: 177 calories; 7.3 26.5 1.8 28 160 Full nutrition

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Read all reviews 54
  1. 72 Ratings

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    Rated as 1 out of 5 Stars
Most helpful positive review

I will definitely make these more often and since I love spicy things I will probably add a little more candied ginger and a full teaspoon of cayenne, even though these cookies are perfect with ...

Most helpful critical review

Good flavor but the cookies are dry. Crispy on outside and chewy on inside. it tastes like it needs more butter.

Most helpful
Most positive
Least positive

I will definitely make these more often and since I love spicy things I will probably add a little more candied ginger and a full teaspoon of cayenne, even though these cookies are perfect with ...

This recipe is a keeper! Everybody at work LOVED them. I doubled the cayenne and used gold decorative sugar for rolling. I WILL make them again, but I will double the ginger chips and keep the...

I added more on spices, just because I love strong flavor. I was out of Cayanne pepper but over all this recipe was divine. I cooked for 14 minutes crispy on the outside chewy in the inside. I ...

Spectacular. My husband isn't a spice fan, but even he enjoyed the cayenne! I baked them crispy. They were delicious and easy to make.

Oh my goodness! These are to die for! The only thing I did differently was add a little more diced candied ginger (almost a cup) because I really like it! The flavors in this cookie are amazing...

Most amazing ginger cookie I ever ate! And I didn't have candied ginger, so I doubled the ginger and cinnamon. So so good!

Doubled the spices, added white pepper (just because I had it) instead of the black and could not resist adding Chinese five spice -just because I had it too! I'm just crazy for that stuff!

These were a true Gingersnap, the best I have ever had! My family couldn't believe the were homemade. Great flavor, just the right amount of pepper. I baked for 14 min for a crisp cookie. the ...

I made these and they turned out exactly as described and seen in the video. The only difference in mine was that I got 25 cookies (finished size 3" diameter 1/4 thick), but they are cracked li...