| Level: | Easy |
| Total: | 30 min |
| Prep: | 20 min |
| Cook: | 10 min |
| Yield: | 60 cookies |
Ingredients
- 2 1/2 cups all-purpose flour
- 1 1/2 teaspoons baking soda
- 3/4 teaspoon cinnamon
- 1 teaspoon ground ginger, or more to taste
- 1/2 teaspoon ground cloves
- 1/2 teaspoon salt
- 1/2 teaspoon cayenne pepper
- 8 tablespoons (1 stick) cool unsalted butter, cut into pieces
- 1/2 cup granulated sugar, plus extra for rolling
- 1 cup light brown sugar, packed
- 1/3 cup molasses (not blackstrap)
- 1/4 cup egg whites (from about 2 eggs)
Instructions
- Combine the flour, baking soda, and spices in a mixing bowl and set aside. Cream the butter until smooth and fluffy in a mixer fitted with a paddle attachment (or using a hand mixer). Add the sugars and mix. Add the molasses and mix. Add the egg whites in 2 batches, mixing to combine after each addition. Add the dry ingredients in three batches, mixing to combine after each addition.
- Heat the oven to 350 degrees F. Spread a few tablespoons of granulated sugar on a small plate.
- Roll the dough into 3/4-inch balls, then roll each ball in the sugar until lightly coated. Transfer to parchment lined cookie sheets, leaving 1-inch of space between the cookies. Bake until browned, 8 to 10 minutes. Let cool on wire racks and store in an airtight container.
Nutrition Facts
| Serving Size | 1 of 60 servings |
| Calories | 59 |
| Total Fat | 2 g |
| Saturated Fat | 1 g |
| Carbohydrates | 11 g |
| Dietary Fiber | 0 g |
| Sugar | 7 g |
| Protein | 1 g |
| Cholesterol | 4 mg |
| Sodium | 36 mg |
Reviews
These ginger snaps turned out fantastic. I am big fan of spicy, not too sweet snaps. Contrary to what the recipe suggests, I used blackstrap molasses and they came out PERFECT. I imagine regular molasses would be far too sweet. Great spice & bite. Next time I would also cut back on the white sugar in the recipe. I would also press the dough balls a bit before baking, I like them thin! Definitely will be making these again
Perfect! I wouldn’t mind it being a little less sweet. But I’m afraid to change something because it was perfect.
Perfect for those who love a SPICY gingersnap. I cut back a bit on the sugar. Great recipe will continue to make this one exclusively.
There is a Portland, OR- -based company called Bunches & Bunches that makes a mean, peppery ginger snap; however, this recipe is even better than the store-bought cookies. Not surprising, but very gratifying. It also made more than 60 cookies, probably closer to 6 dozen.
I’ve been searching forever for a gingersnap recipe that had that bite of spice and I finally found it. The flavor is phenomenal and they’re so chewy. This is now my all time favorite cookie recipe.
OMG! These are amazing. I LOVE that little kick of heat on the back of the palate. I made these for a work function and the CEO railed about how gingersnaps weren’t supposed to be hot, bla, bla, bla. After about 15 minutes of listening to his opinions, I replied, “Then don’t eat them!” These are perrrrfect just as they are. If you like them to really snap, bake them two minutes longer.
Way too sugary; more like ginger candy than ginger cookies.
My most popular request this holiday season! These stay soft and chewy and have a nice kick! To accomodate for taste pallets and tummies less accustomed to spicy foods, I added 1/4 teaspoon cayanne pepper + 1/8 teaspoon of black pepper. Delicious!
I’ve been looking for a “snappy” ginger snap cookie recipe for some time. None of them compare to this recipe. I added some candied ginger chopped finely to the recipe as well. It was amazing. This recipe also makes a lot of cookies. They also store very well. Highly recommend this recipe for your holiday buffet.
Amazing gingersnaps. One of my favorite “go to” recipes for the holidays. Great with spiced, hot apple cider any time of the year!