Skip to main content New<> this month
Get the Allrecipes magazine

Chef John's Gingersnap Cookies

Rated as 4.9 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!"
Added to shopping list. Go to shopping list.


servings 177
Original recipe yields 20 servings (50 to 60 cookies)


{{model.addEditText}} Print
  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

Explore more


Read all reviews 45
  1. 61 Ratings

    Rated as 5 out of 5 Stars
    Rated as 4 out of 5 Stars
    Rated as 3 out of 5 Stars
    Rated as 2 out of 5 Stars
    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...

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...

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.

Made this recipe exactly as stated and I have to admit that my family actually fought over these cookies. They were that good. In the end, we were all trying to hide the remaining few so no one ...