Recipe courtesy of Gale Gand

Extra-Spicy Gingersnaps

  • Level: Easy
  • Total: 30 min
  • Prep: 20 min
  • Cook: 10 min
  • Yield: 60 cookies
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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)


  1. 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.
  2. Heat the oven to 350 degrees F. Spread a few tablespoons of granulated sugar on a small plate.
  3. 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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