spicy gingersnap cookie recipe

Written ByJenny Smyth Posted on
Jump to Recipe Jump to Video Print Recipe

The Best spicy gingersnap cookie recipe

I’ve been making these spicy gingersnap cookies for my family for years, and they’re always a hit. The recipe is simple and easy to follow, but the end result is a deliciously spicy cookie that’s perfect for any occasion. I love that it’s a great way to get my kids involved in the kitchen, too – they love helping me mix the dough and shape the cookies into their signature snap.

The best part is that these cookies are incredibly versatile – we love them as a snack, but they’re also perfect for packing in lunches or serving at parties. Plus, the spices give them a nice kick that keeps everyone coming back for more. I first came across this recipe when I was looking for a unique cookie to serve at a holiday party.

I was immediately drawn to the combination of ginger, cinnamon, and cayenne pepper – it sounded like the perfect blend of flavors to warm up on a chilly winter night. And let me tell you, these cookies did not disappoint. They’re soft and chewy on the inside, with just the right amount of crunch from the outside.

One of the things I love most about this recipe is how customizable it is. If you don’t like spicy foods, you can easily reduce or omit the cayenne pepper altogether. And if you want to get fancy, you can try adding in some chopped nuts or chocolate chips for an extra layer of flavor.

But honestly, these cookies are so good on their own that I rarely feel like messing with them. As a busy mom, I appreciate how quickly this recipe comes together – just 10 minutes of prep time and 12-15 minutes of baking time later, we have a whole batch of delicious cookies to enjoy. And because they’re made with simple ingredients like flour, butter, and spices, they’re also relatively healthy compared to some other sweet treats out there.

Spicy Gingersnap Cookies

4.6 from 1232 votes

These spicy gingersnap cookies are a delightful twist on the classic ginger cookie. The blend of ginger, cinnamon, and cayenne pepper adds a kick of heat, while the molasses provides a rich, warm flavor.

Prep Time20 mins
Cook Time12 mins
Resting Time0 mins
Total Time32 mins
Servings: 24 cookiesCuisine: InternationalCalories: 100 kcal

🥘Ingredients

For the Dough

2 1/4 cups all-purpose flour
2 tsp ground ginger
1 tsp ground cinnamon
1/2 tsp ground cayenne pepper
1/2 tsp baking soda
1/4 tsp salt
3/4 cup unsalted butter, softened
3/4 cup packed brown sugar
1/4 cup molasses
1 large egg
1 tsp vanilla extract
1/2 cup granulated sugar for rolling

👨‍🍳Directions

1Preheat the oven to 350°F (175°C).
2Line a baking sheet with parchment paper.
3In a medium bowl, whisk together flour, ginger, cinnamon, cayenne pepper, baking soda, and salt.
Set aside.
4In a large bowl, using an electric mixer, cream together the softened butter and brown sugar until light and fluffy, about 2-3 minutes.
5Scrape down the sides of the bowl as needed.
6Add the molasses, egg, and vanilla extract.
7Mix until well combined.
8Gradually add the dry ingredients to the wet ingredients, mixing just until combined.
9The dough will be stiff.
10Cover the bowl with plastic wrap and refrigerate for 10-15 minutes to firm up the dough.
11Place the granulated sugar in a shallow dish.
12Using a small cookie scoop or spoon, form the dough into 1-inch balls.
13Roll each ball in the granulated sugar to coat evenly.
14Place the coated dough balls on the prepared baking sheet, spacing them about 2 inches apart.
15Bake in the preheated oven for 10-12 minutes, or until the edges are set and the centers are slightly soft.
16The cookies will puff up and crackle on the surface.
17Allow the cookies to cool on the baking sheet for 2-3 minutes before transferring them to a wire rack to cool completely.

🔧Equipment

Mixing bowl
Electric mixer
Baking sheet
Parchment paper
Measuring cups and spoons
Cooling rack

📊Nutrition Facts (per serving)

🔥Calories: 100 kcal🧈Total Fat: 4g💛Saturated Fat: 2.5g❤️Cholesterol: 15mg🧂Sodium: 80mg🌾Total Carbs: 15g🥦Dietary Fiber: 0.5g🍬Sugars: 10g🥩Protein: 1g

📝Notes

Tips: For a spicier cookie, increase the cayenne pepper to 3/4 tsp. Store the cookies in an airtight container at room temperature for up to 1 week. For a softer texture, store the cookies with a slice of bread in the container.

Watch Video Of How Spicy Gingersnap Cookies Works

I love serving these spicy gingersnap cookies at family gatherings and parties because they’re always such a hit with everyone. And because they’re so easy to make ahead of time and freeze until needed, they’re perfect for busy hosts who want to impress their guests without breaking a sweat.

If you’re looking for more ideas on how to serve these cookies, try packing them in lunchboxes or snack bags for a fun twist on boring old snacks. You could also use them as decorations on your holiday table – they look beautiful arranged on a platter or tray with some festive holly sprigs.

❓ Frequently Asked Questions About Spicy Gingersnap Cookies

Q: What kind of flour should I use for these cookies?

For these cookies, I recommend using all-purpose flour. You can also try using whole wheat flour or a combination of all-purpose and whole wheat for a nuttier flavor.

Q: Can I make these cookies gluten-free?

Yes! To make these cookies gluten-free, simply substitute the all-purpose flour with a gluten-free all-purpose flour blend.

Q: How long do these cookies stay fresh?

These cookies will stay fresh for up to 5 days stored in an airtight container at room temperature.

Q: Can I freeze these cookies?

Yes! These cookies freeze beautifully. Simply place them in an airtight container or freezer bag and store them in the freezer for up to 3 months.

Q: What’s the best way to store these cookies?

The best way to store these cookies is in an airtight container at room temperature. You can also store them in individual zip-top bags or wrap them tightly in plastic wrap or aluminum foil.

Similar Posts