Extra Spicy Gingersnaps

If I had a signature cookie, I guess this would have to be it. I make these every Christmas, and they’re always a big hit. Why? Because they have a ton of flavor, they are perfectly chewy, and the cayenne sets your throat on fire. Of course you can adjust or omit the red pepper to suit your taste. When I make these for others, I cut the cayenne in half and it still gives you some noticable heat. These will not disappoint.

Extra Spicy Gingersnaps
Adapted from Food Network

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 (or to taste)
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)
2 large egg whites

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.

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4 Responses to “Extra Spicy Gingersnaps”


  1. 1 VeggieCook December 31, 2009 at 7:01 am

    It looks very crispy. I like ginger flavor. But I don’t want too much sugar. Anyway, good job. Definitely gonna try it out. Thanks.

  2. 2 Carolyn Jung December 31, 2009 at 1:06 pm

    Oooh, the surprise of cayenne. I love ginger cookies of all shapes and forms. Do you think it would be OK to add some crystallized ginger into the dough?

    • 3 randomanderson December 31, 2009 at 4:07 pm

      Hi Carolyn! Though I haven’t, I’ve always thought about doing just that. I think adding crystallized ginger would add some nice texture. Though perhaps bake a few cookies without it first and taste them, then decide if your taste buds could handle any more flavor. These are pretty intense!

  3. 4 Jennifer January 3, 2010 at 7:52 pm

    These cookies are amazing!! I brought them to a party as a last minute idea and they were the first things gone. Best cookies ever.


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