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Shari’s Extra-Spicy Gingersnaps

My family loves spicy foods. I created this recipe so that we could even enjoy some spicy heat in a cookie. If you too enjoy the heat, use the full amount of cayenne pepper.—Shari Upchurch, Dearing, Georgia
  • Total Time
    Prep: 30 min. + chilling Bake: 10 min./batch
  • Makes
    5 dozen


  • 3/4 cup butter, softened
  • 1 cup packed brown sugar
  • 1/4 cup molasses
  • 1 egg
  • 2 cups all-purpose flour
  • 2 teaspoons ground ginger
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground mustard
  • 1/2 teaspoon white pepper
  • 1/2 teaspoon ground cardamom
  • 1/4 to 1/2 teaspoon cayenne pepper
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground cloves
  • 4-1/2 teaspoons finely chopped crystallized ginger
  • 3 tablespoons sugar


  • In a large bowl, cream butter and brown sugar until light and fluffy. Beat in molasses and egg.
  • Combine the flour, ground ginger, baking soda, cinnamon, mustard, white pepper, cardamom, cayenne, cloves and salt; gradually add to creamed mixture and mix well. Stir in crystallized ginger. Cover and refrigerate for 1-1/2 hours or until easy to handle.
  • Shape dough into 1-in. balls; roll in sugar. Place 3 in. apart on ungreased baking sheets. Bake at 350° for 8-10 minutes or until set. Cool for 2 minutes before removing from pans to wire racks. Store in an airtight container.
Nutrition Facts
1 cookie: 58 calories, 2g fat (1g saturated fat), 10mg cholesterol, 50mg sodium, 9g carbohydrate (5g sugars, 0 fiber), 1g protein.

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