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Chef John's Gingersnap Cookies

Chef John

"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 cals
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.

Nutrition Facts

Per Serving: 177 calories; 7.3 g fat; 26.5 g carbohydrates; 1.8 g protein; 28 mg cholesterol; 160 mg sodium. Full nutrition

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Read all reviews 33
  1. 40 Ratings

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...

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.

Although I followed the recipe exactly, I sheepishly added the black pepper and cayenne pepper! It is the perfect cookie! I doubled the recipe, as they dissappear quickly. I have used two dif...

Absolutely on point! These came out really well. So well in fact, they didn't last the day! Watch the video for the excellent tips. And we didn't share. Oh... and double the spices just as...

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 ...

Best cookies ever!!! I've done the recipe twice, and added more ginger (powder and candied) the second time, just because I like a stronger taste.

Great as it is, I highly recommend this recipe. I like to call it the *Adult Cookie*

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 ...