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!

Recipe Summary

Servings:
20
Yield:
50 to 60 cookies
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Ingredients

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

Directions

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.

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  • 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
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Reviews (62)

Read More Reviews

Most helpful positive review

Rating: 5 stars
11/18/2015
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 no changes at all Read More
(10)

Most helpful critical review

Rating: 2 stars
01/19/2017
Good flavor but the cookies are dry. Crispy on outside and chewy on inside. it tastes like it needs more butter. Read More
86 Ratings
  • 5 star values: 80
  • 4 star values: 5
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 0
Rating: 5 stars
11/17/2015
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 no changes at all Read More
(10)
Rating: 5 stars
12/08/2015
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 them whole rather than chopping. Read More
(7)
Rating: 5 stars
02/04/2018
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! If you like ginger cookies, this is the one. Thanks for this recipe! It's a definite keeper! Read More
(4)
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Rating: 5 stars
01/22/2016
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 will make this recipe again with Cayanne pepper can't wait to try it. I also tried this with drizzled white chocolate. It was divine.! Oh and the bits of sugared ginger..... Bonus! I love when I bite down and nice chewy bit of ginger!!!! Yummy!!! Read More
(3)
Rating: 5 stars
01/14/2016
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. Read More
(3)
Rating: 5 stars
11/28/2019
Most amazing ginger cookie I ever ate! And I didn't have candied ginger so I doubled the ginger and cinnamon. So so good! Read More
(2)
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Rating: 5 stars
03/06/2018
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 only change I made was to sprinkle tops of cookies with Sugar in the Raw, Turbinado cane sugar before baking. I may add a little more of the candied ginger next time. Read More
(2)
Rating: 5 stars
10/17/2016
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 everyone recommends. Read More
(1)
Rating: 5 stars
12/20/2016
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 different types of ginger and I believe the thicker ginger gives it a better taste even though its a lot harder to cut up. Read More
(1)
Rating: 2 stars
01/19/2017
Good flavor but the cookies are dry. Crispy on outside and chewy on inside. it tastes like it needs more butter. Read More
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