Even a non-cookie eater like myself will enjoy the incredible spicy-sweet flavor and enticing texture of these gingersnap cookies. Black pepper, cayenne, candied ginger, and ground ginger are my favorite additions. The amount of spices and cooking time can be changed to suit your preferences, but keep in mind that the texture isn’t the only reason they’re called ginger snaps!
| Prep Time: | 30 mins |
| Cook Time: | 20 mins |
| Additional Time: | 1 hr |
| Total Time: | 1 hr 50 mins |
| Servings: | 54 |
| Yield: | 4 1/2 dozen cookies |
Ingredients
- 2 cups all-purpose flour
- 2 tablespoons all-purpose flour
- 2 teaspoons ground ginger
- 1 ½ teaspoons ground cinnamon
- 1 ½ teaspoons baking soda
- ½ teaspoon fine salt
- ¼ teaspoon ground cloves
- ¼ teaspoon ground black pepper
- ⅛ teaspoon cayenne pepper
- 12 tablespoons unsalted butter, softened
- ⅔ cup white sugar
- ⅓ cup finely minced candied ginger
- ¼ cup molasses
- ½ teaspoon vanilla extract
- 1 large egg, beaten
- ½ cup white sugar, or as needed for rolling cookies
Instructions
- 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 flour mixture to butter mixture and stir just until the flour disappears. Cover dough with plastic wrap and refrigerate until chilled, about 1 hour.
- Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper. Pour 1/2 cup white sugar into 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 the prepared baking sheet. Slightly flatten cookies to about 1/4-inch thick; sprinkle with a pinch more sugar.
- Bake in batches in the preheated oven until cookies are your desired crispiness or chewiness, 10 to 15 minutes.
- Depending on the exact size of your dough balls and how crispy or chewy you want these, the baking time will vary from 10 to 15 minutes. Start with a small batch and adjust for doneness and texture. For me, cookies baked for 14 minutes were perfectly crisp. Those baked for 11 minutes were chewy on the inside and crisp on the outside.
Reviews
PEPPER! Yes! Real old fashioned ginger snaps have pepper! Ty chef John! Spot on! Made this just for my saurbraten – I subbed white pepper for cayenne
I followed this recipe and they were sooooo delicious. I took a batch to work for morale…It was short lived needless to say. The cookies and crumbs were gobbled up within 5 minutes and wow…they loved this too!
I just love making these cookies during the holiday season. The spices are perfect. I substitute the sugar in the cookies with honey and just roll the outside in sugar, that way I feel like we are getting an immune boost from these cookies. I also switch up the candied ginger with minced ginger. Because of the honey I add a bit more flour to get the right consistency for rolling into balls. The best part is that we feel healthier after eating cookies.
Chef John’s spicy gingersnap cookies has been my go-to recipe for years now. I add a bit more freshly ground ginger & pepper from time to time I must admire. I totally give this recipe a 10/10
These are really good, but not spicy enough for me. Next time I will add more cayenne and more candied ginger. I made my own candied ginger – which (if you love ginger) is amazing. The recipe is really good, but definitely needs more kick for this cajun girl.
These are delicious, exactly as advertised. I did have a bit of a problem making them; they spread quite a bit and didn’t hold their shape. I suspect this is due to my high altitude. Next time, I’ll add a bit more flour to get those pretty round edges, like Chef John’s. But it’s still five stars, because it’s not his fault I live 5500 feet above sea level, but my high altitude peeps should take note.
Outstanding! Just the spicy ginger flavor I was looking for. Easy recipe and came out so delicious.
Heavenly.
These cookies were FABULOUS. We loved them. I thought pepper, cayenne…but man that tiny bit of warmth it gives these cookies is just perfect. I love ginger and cinnamon so I did add a touch more than it called for but it isn’t necessary to play with this great recipe. I will definitely be adding these to the box of cookies I ship out at Christmas. My brothers will love them. Oh, When i rolled them in the sugar I rolled along with some cinnamon sugar. ??
These are fantastic, but VERY sensitive to bake times. Here’s my best practices. First, roll the dough into 1 inch diameter balls. Next, roll in sugar, pressing as much as possible into the cookies. Flatten the cookies to a little more than 1/4 inch with the back of a spoon. Add more sugar, pressing it into the cookies. Last, and VERY IMPORTANT, start with just a few cookies, bake at 350, starting with a few only, for 10 minutes. Let them cool completely, then evaluate. Add 1 minute at a time only, keep evaluating until they are right. For me, 11 minutes was just right, 10 was very good, 12 was overdone.
Very nice, great balance of sweet and savoury, nice twist having the black pepper and cayenne
I love these cookies!
Wow! These cookies are delicious. The pepper and cayenne gave it a nice kick. A must try.
The best ginger cookie recipe ever!!! I get a lot of compliments and requests to bring these cookies to friends and family. The slight back note heat from the black pepper and the cayenne is what puts these cookies over the top. Thanks for another gem chef John.
I love everything about these cookies, except I did not roll them in sugar before baking.
The Holy Grail of gingersnap cookies has finally been found. THANK YOU CHEF JOHN!
Going to make another batch, everyone loved them! I followed the recipe as is.
A very unique twist to have extra spice in a very good cookie. I will make these again!
This is a very tasty gingerbread cookie.
Most amazing ginger cookie I ever ate! And I didn’t have candied ginger, so I doubled the ginger and cinnamon. So so good!
The crystalized ginger, pepper, and cayenne are great additions, do not skip. I halved the recipe and rolled my dough for cookie cutters. This is a delicious recipe with the right amount of spice. I am so glad I tried making the cookies. Highly recommended if you enjoy traditional ginger snaps. I baked my cookies for 10 minutes and they were crisp on on the outside and soft on the inside.