Spicy Ginger Snaps
Cookie Recipe

A pinch of cayenne and a generous dose of holiday spice give these cookies true snap!


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2 cups unbleached all-purpose flour
2 teaspoons baking soda
1 tablespoon ground ginger
1 tablespoon ground cinnamon
1 1/2 teaspoons ground cloves
1/2 teaspoon ground cardamon
1/4 teaspoon cayenne pepper
1/4 teaspoon freshly grated nutmeg
1/4 teaspoon salt
3/4 cup unsalted butter
1 cup dark brown sugar, packed
1 large egg
1/4 cup mild molasses (not blackstrap)
~ ` coarse or “sanding” sugar for decoration

Preheat oven to 375 °

Grease or line baking sheets with parchment paper.

1. In a medium bowl, whisk together flour, soda and spices; set aside.

2. In a large bowl, cream together butter and brown sugar, beating until light and fluffy.

3. Add egg and molasses and beat until well combined.

4. Blend in dry ingredients.

5. Shape dough into 1-inch balls, roll in coarse or “sanding” sugar and place
2 inches apart on prepared baking sheets.

6. Bake for 10–12 minutes, just until the tops of the cookies are crackled.
Do not overbake.

7. Cool on wire racks. Store at room temperature in an airtight container or freeze.

Preparation Time: 
22–25 minutes.