Rating: 5 stars
89 Ratings
  • 5 star values: 82
  • 4 star values: 6
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 0

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!



Original recipe yields 20 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • 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.

  • 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.

  • 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.

  • 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.

  • 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

177 calories; protein 1.8g; carbohydrates 26.5g; fat 7.3g; cholesterol 27.6mg; sodium 159.8mg. Full Nutrition