18 Spicy Ginger Snap Recipes Delicious

Get ready to spice up your baking game with our roundup of 18 Spicy Ginger Snap Recipes that are as delicious as they are easy to make! Perfect for home cooks looking to add a little warmth and zing to their cookie jars, these recipes promise to deliver the perfect blend of spicy and sweet. Whether you’re a ginger snap aficionado or new to the game, there’s something here to tempt your taste buds. Let’s dive in!

Classic Ginger Snap Cookies

Crunchy, spicy, and utterly irresistible, these Classic Ginger Snap Cookies are the little devils of the cookie jar, sneaking into your heart with their bold flavors and snappy texture. Perfect for those who like their treats with a bit of attitude and a whole lot of ginger!

Ingredients

• 2 1/4 cups all-purpose flour, sifted
• 1 tsp baking soda
• 2 tsp ground ginger
• 1 tsp ground cinnamon
• 1/2 tsp ground cloves
• 1/4 tsp salt
• 3/4 cup unsalted butter, softened
• 1 cup granulated sugar, plus extra for rolling
• 1 large pasture-raised egg, lightly beaten
• 1/4 cup molasses

Instructions

1. Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
2. In a medium bowl, whisk together the sifted flour, baking soda, ground ginger, cinnamon, cloves, and salt until well combined.
3. In a large bowl, cream the softened butter and granulated sugar together until light and fluffy, about 3 minutes. Tip: Ensure your butter is at room temperature for optimal creaming.
4. Beat in the lightly beaten egg and molasses until fully incorporated into the butter mixture.
5. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Tip: Overmixing can lead to tough cookies, so stop as soon as the flour disappears.
6. Roll the dough into 1-inch balls, then roll each ball in granulated sugar to coat. Tip: For extra sparkle and crunch, use coarse sugar for rolling.
7. Place the sugar-coated dough balls 2 inches apart on the prepared baking sheets.
8. Bake for 10-12 minutes, or until the edges are set but the centers are still soft. They’ll firm up as they cool.
9. Allow the cookies to cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.

Yield to the temptation of these ginger snaps, where each bite delivers a perfect balance of spicy warmth and sweet molasses depth. Serve them alongside a frosty glass of milk or crumble over vanilla ice cream for an unexpected twist.

Chewy Ginger Snap Cookies

Zesty and zippy, these Chewy Ginger Snap Cookies are the rebellious teens of the cookie world—unapologetically bold and irresistibly addictive. Perfect for those who like their treats with a bit of attitude and a whole lot of flavor.

Ingredients

• 2 1/4 cups all-purpose flour, sifted
• 1 tsp baking soda
• 2 tsp ground ginger
• 1 tsp ground cinnamon
• 1/2 tsp ground cloves
• 1/4 tsp salt
• 3/4 cup unsalted butter, softened
• 1 cup granulated sugar
• 1 large pasture-raised egg, lightly beaten
• 1/4 cup molasses
• 1/2 cup granulated sugar (for rolling)

Instructions

1. Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
2. In a medium bowl, whisk together the sifted flour, baking soda, ground ginger, cinnamon, cloves, and salt until well combined.
3. In a large bowl, cream the softened butter and 1 cup granulated sugar together until light and fluffy, about 3 minutes.
4. Beat in the lightly beaten egg and molasses until the mixture is smooth and homogenous.
5. Gradually add the dry ingredients to the wet ingredients, mixing until just combined to avoid overworking the dough.
6. Place the remaining 1/2 cup granulated sugar in a small bowl. Scoop tablespoon-sized portions of dough, roll into balls, then roll each ball in the sugar to coat evenly.
7. Place the sugar-coated dough balls on the prepared baking sheets, spacing them about 2 inches apart to allow for spreading.
8. Bake for 10-12 minutes, or until the edges are set but the centers are still soft. For a chewier texture, avoid overbaking.
9. Allow the cookies to cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.

Perfectly chewy with a spicy kick, these cookies are a delightful contradiction—crisp on the outside, tender within. Serve them with a cold glass of milk for a classic combo, or crumble them over vanilla ice cream for an instant dessert upgrade.

Vegan Ginger Snap Cookies

Ready to spice up your snack game with a cookie that packs a punch? These Vegan Ginger Snap Cookies are not just a treat for your taste buds but a bold statement in your baking repertoire. Perfect for those who like their sweets with a side of sass and a sprinkle of spice.

Ingredients

• 2 cups all-purpose flour, sifted
• 1 tsp baking soda
• 1/2 tsp sea salt, finely ground
• 2 tsp ground ginger
• 1 tsp ground cinnamon
• 1/2 tsp ground cloves
• 3/4 cup coconut oil, solid state
• 1 cup organic cane sugar, plus extra for rolling
• 1/4 cup molasses, unsulphured
• 1 tbsp flaxseed meal mixed with 3 tbsp water (flax egg)

Instructions

1. Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
2. In a medium bowl, whisk together the sifted all-purpose flour, baking soda, sea salt, ground ginger, cinnamon, and cloves until well combined.
3. In a large bowl, cream together the solid coconut oil and organic cane sugar until light and fluffy, about 2 minutes. Tip: Ensure your coconut oil is at room temperature for optimal creaming.
4. Add the molasses and flax egg to the creamed mixture, beating until fully incorporated.
5. Gradually add the dry ingredients to the wet, mixing just until the dough comes together. Tip: Overmixing can lead to tough cookies, so stop as soon as you no longer see dry flour.
6. Roll the dough into 1-inch balls, then roll each ball in extra cane sugar to coat. Place them 2 inches apart on the prepared baking sheets.
7. Bake for 10-12 minutes, or until the edges are just set but the centers are still soft. Tip: For a crisper cookie, bake an additional 1-2 minutes, but watch closely to prevent burning.
8. Allow the cookies to cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.

Perfectly crisp on the outside with a chewy center, these cookies are a delightful contrast of textures. The bold ginger and warm spices make them a standout, especially when paired with a chilly glass of almond milk or crumbled over dairy-free vanilla ice cream for an extra indulgent treat.

Gluten-Free Ginger Snap Cookies

Alright, buckle up, buttercups, because we’re about to dive into the world of gluten-free goodness that’ll make your taste buds do a happy dance. These ginger snap cookies are the perfect blend of spicy, sweet, and everything nice, proving that gluten-free doesn’t mean flavor-free.

Ingredients

• 1 1/2 cups almond flour, finely ground
• 1/2 cup coconut sugar
• 1/4 cup molasses, unsulphured
• 1/4 cup clarified butter, melted
• 1 pasture-raised egg, lightly beaten
• 1 tsp ground ginger
• 1/2 tsp ground cinnamon
• 1/4 tsp ground cloves
• 1/2 tsp baking soda
• 1/4 tsp sea salt, finely ground

Instructions

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a large mixing bowl, whisk together the almond flour, coconut sugar, ground ginger, cinnamon, cloves, baking soda, and sea salt until well combined.
3. Add the molasses, clarified butter, and lightly beaten egg to the dry ingredients. Mix until a cohesive dough forms. Tip: If the dough feels too sticky, chill it in the refrigerator for 10 minutes to make it easier to handle.
4. Roll the dough into 1-inch balls and place them on the prepared baking sheet, spacing them about 2 inches apart.
5. Flatten each ball slightly with the back of a spoon or your fingers. Tip: For extra crunch, press the tops with a fork to create a crisscross pattern.
6. Bake for 10-12 minutes, or until the edges are firm and the centers are slightly soft. Tip: The cookies will firm up as they cool, so don’t overbake them if you prefer a chewy center.
7. Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Every bite of these gluten-free ginger snap cookies is a delightful crunch followed by a warm, spicy sweetness that’s downright addictive. Serve them with a dollop of coconut whipped cream for an extra indulgent treat, or simply enjoy them as they are—because let’s be honest, they’re perfect on their own.

Soft Ginger Snap Cookies

Unbelievably, these Soft Ginger Snap Cookies are the cozy hug your taste buds didn’t know they needed. Packed with a spicy-sweet kick and a melt-in-your-mouth texture, they’re the perfect excuse to turn your kitchen into a bakery (no professional degree required).

Ingredients

• 2 1/4 cups all-purpose flour, sifted
• 1 tsp baking soda
• 2 tsp ground ginger
• 1 tsp ground cinnamon
• 1/2 tsp ground cloves
• 1/4 tsp salt
• 3/4 cup unsalted butter, softened
• 1 cup granulated sugar
• 1 large pasture-raised egg, lightly beaten
• 1/4 cup molasses
• 1/4 cup granulated sugar (for rolling)

Instructions

1. Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
2. In a medium bowl, whisk together the sifted flour, baking soda, ginger, cinnamon, cloves, and salt until well combined.
3. In a large bowl, cream the softened butter and 1 cup granulated sugar together until light and fluffy, about 3 minutes.
4. Beat in the lightly beaten egg and molasses until the mixture is smooth and homogenous.
5. Gradually add the dry ingredients to the wet ingredients, mixing until just combined to avoid overworking the dough.
6. Place the remaining 1/4 cup granulated sugar in a small bowl. Scoop 1 tbsp of dough, roll into a ball, then roll in sugar to coat.
7. Place the sugar-coated dough balls 2 inches apart on the prepared baking sheets.
8. Bake for 10-12 minutes, or until the edges are set but the centers are still soft. They’ll firm up as they cool.
9. Let the cookies cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.

Kick back and marvel at your creation: these cookies boast a crackly sugar crust giving way to a tender, spiced interior. Serve them with a dollop of whipped cream for an impromptu dessert sandwich, or dunk them in your morning coffee for a rebellious start to the day.

Ginger Snap Cookies with Lemon Glaze

Who knew that the fiery kick of ginger and the zesty whisper of lemon could dance so harmoniously in a cookie? These Ginger Snap Cookies with Lemon Glaze are here to prove that opposites not only attract but can create something utterly irresistible.

Ingredients

• 2 1/4 cups all-purpose flour, sifted
• 1 tsp baking soda
• 2 tsp ground ginger
• 1/2 tsp ground cinnamon
• 1/4 tsp ground cloves
• 1/4 tsp salt
• 3/4 cup clarified butter, softened
• 1 cup granulated sugar
• 1 pasture-raised egg, lightly beaten
• 1/4 cup molasses
• 1 cup powdered sugar
• 2 tbsp fresh lemon juice
• 1 tsp lemon zest

Instructions

1. Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.
2. In a medium bowl, whisk together the sifted flour, baking soda, ground ginger, cinnamon, cloves, and salt.
3. In a large bowl, cream the softened clarified butter and granulated sugar until light and fluffy, about 3 minutes.
4. Beat in the lightly beaten pasture-raised egg and molasses until fully incorporated.
5. Gradually add the dry ingredients to the wet, mixing until just combined to avoid overworking the dough.
6. Roll the dough into 1-inch balls, then roll each ball in granulated sugar for a sparkling finish.
7. Place the balls 2 inches apart on the prepared baking sheets and flatten slightly with the bottom of a glass.
8. Bake for 10-12 minutes, or until the edges are firm but the centers are still soft for that perfect chew.
9. Allow the cookies to cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.
10. For the glaze, whisk together powdered sugar, fresh lemon juice, and lemon zest until smooth. Drizzle over the cooled cookies.

These cookies strike a delightful balance between spicy and sweet, with a texture that’s crisp at the edges yet chewy in the middle. Serve them alongside a cup of Earl Grey tea for an afternoon pick-me-up that’s anything but ordinary.

Ginger Snap Cookies with Cinnamon

Buckle up, buttercup, because these Ginger Snap Cookies with Cinnamon are about to take your taste buds on a rollercoaster of spicy, sweet, and everything nice. Perfect for when you need a little snap in your snack or a cinnamon kick in your cookie jar.

Ingredients

• 2 1/4 cups all-purpose flour, sifted
• 1 tsp baking soda
• 2 tsp ground ginger
• 1 tsp ground cinnamon
• 1/2 tsp ground cloves
• 1/4 tsp salt
• 3/4 cup clarified butter, softened
• 1 cup granulated sugar
• 1 pasture-raised egg, lightly beaten
• 1/4 cup molasses
• 1/2 cup granulated sugar for rolling

Instructions

1. Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
2. In a medium bowl, whisk together the sifted flour, baking soda, ground ginger, cinnamon, cloves, and salt until well combined.
3. In a large bowl, cream the softened clarified butter and 1 cup granulated sugar together until light and fluffy, about 3 minutes.
4. Beat in the lightly beaten pasture-raised egg and molasses until the mixture is smooth and homogenous.
5. Gradually add the dry ingredients to the wet ingredients, mixing until just combined to avoid overworking the dough.
6. Place the remaining 1/2 cup granulated sugar in a small bowl. Roll tablespoon-sized portions of dough into balls, then roll each in sugar to coat evenly.
7. Place the sugar-coated dough balls on the prepared baking sheets, spacing them about 2 inches apart to allow for spreading.
8. Bake for 10-12 minutes, or until the edges are set but the centers are still soft. For a crisper cookie, bake an additional 1-2 minutes.
9. Allow the cookies to cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.

Mmm, imagine biting into a cookie that’s crisp on the edges, chewy in the middle, and packed with a warm, spicy flavor that lingers just long enough to make you reach for another. Serve these beauties with a cold glass of milk or crumble them over vanilla ice cream for an instant dessert upgrade.

Ginger Snap Cookies with Molasses

Venture into the realm of baking with these Ginger Snap Cookies with Molasses, where each bite is a spicy, sweet symphony that dances on your taste buds. Perfect for those who like their treats with a bit of attitude and a whole lot of flavor.

Ingredients

• 2 1/4 cups all-purpose flour, sifted
• 1 tsp baking soda
• 2 tsp ground ginger
• 1 tsp ground cinnamon
• 1/2 tsp ground cloves
• 1/4 tsp salt
• 3/4 cup unsalted butter, softened
• 1 cup granulated sugar, plus extra for rolling
• 1 large pasture-raised egg, lightly beaten
• 1/4 cup molasses

Instructions

1. Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
2. In a medium bowl, whisk together the sifted flour, baking soda, ground ginger, cinnamon, cloves, and salt until well combined.
3. In a large bowl, cream the softened butter and 1 cup of granulated sugar together until light and fluffy, about 3 minutes.
4. Beat in the lightly beaten egg and molasses until the mixture is smooth and homogenous.
5. Gradually add the dry ingredients to the wet ingredients, mixing until just combined to avoid overworking the dough.
6. Roll the dough into 1-inch balls, then roll each ball in granulated sugar to coat evenly.
7. Place the sugar-coated dough balls on the prepared baking sheets, spacing them about 2 inches apart.
8. Bake for 10-12 minutes, or until the edges are set but the centers are still soft. For a crisper cookie, bake for an additional 1-2 minutes.
9. Allow the cookies to cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.

Zesty and bold, these Ginger Snap Cookies with Molasses boast a crackly sugar crust giving way to a chewy center, with a warm spice profile that’s irresistible. Serve them alongside a cold glass of milk or crumbled over vanilla ice cream for an extra decadent treat.

Ginger Snap Cookies with Cloves

Unleash the spicy symphony of flavors with these Ginger Snap Cookies with Cloves, where each bite is a playful dance of warmth and sweetness. Perfect for those who dare to spice up their cookie game, these treats are a bold statement against the mundane.

Ingredients

• 2 1/4 cups all-purpose flour, sifted
• 1 tsp baking soda
• 2 tsp ground ginger
• 1 tsp ground cloves
• 1/2 tsp salt
• 3/4 cup unsalted butter, softened
• 1 cup granulated sugar
• 1 large pasture-raised egg, lightly beaten
• 1/4 cup molasses
• 1/4 cup granulated sugar (for rolling)

Instructions

1. Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
2. In a medium bowl, whisk together the sifted flour, baking soda, ground ginger, ground cloves, and salt until well combined.
3. In a large bowl, cream the softened butter and 1 cup granulated sugar together until light and fluffy, about 3 minutes.
4. Beat in the lightly beaten egg and molasses until the mixture is smooth and homogenous.
5. Gradually add the dry ingredients to the wet ingredients, mixing until just combined to avoid overworking the dough.
6. Shape the dough into 1-inch balls, then roll each ball in the remaining 1/4 cup granulated sugar to coat.
7. Place the sugar-coated dough balls on the prepared baking sheets, spacing them about 2 inches apart.
8. Bake for 10-12 minutes, or until the edges are just set but the centers are still soft for that perfect chew.
9. Allow the cookies to cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.

Each cookie emerges with a crackly sugar top, giving way to a chewy center brimming with the fiery kick of ginger and the deep, aromatic warmth of cloves. Serve these with a dollop of whipped cream for an unexpected twist or alongside a cup of strong coffee to balance the spices.

Ginger Snap Cookies with Nutmeg

Let’s face it, folks: ginger snap cookies are the unsung heroes of the cookie jar, especially when they’re jazzed up with a pinch of nutmeg. These little rounds of joy pack a punch of warmth and spice, perfect for those days when you need a cookie that’s as bold as your coffee order.

Ingredients

• 2 1/4 cups all-purpose flour, sifted
• 1 tsp baking soda
• 2 tsp ground ginger
• 1/2 tsp ground nutmeg
• 1/2 tsp ground cinnamon
• 1/4 tsp ground cloves
• 3/4 cup unsalted butter, softened
• 1 cup granulated sugar, plus extra for rolling
• 1 large pasture-raised egg, lightly beaten
• 1/4 cup molasses

Instructions

1. Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
2. In a medium bowl, whisk together the sifted flour, baking soda, ginger, nutmeg, cinnamon, and cloves until well combined.
3. In a large bowl, cream the softened butter and granulated sugar together until light and fluffy, about 3 minutes. Tip: Ensure your butter is at room temperature for optimal creaming.
4. Beat in the lightly beaten egg and molasses until fully incorporated into the butter mixture.
5. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Tip: Overmixing can lead to tough cookies, so stop as soon as the flour disappears.
6. Roll the dough into 1-inch balls, then roll each ball in granulated sugar to coat. Place them 2 inches apart on the prepared baking sheets.
7. Bake for 10-12 minutes, or until the edges are set but the centers are still soft. Tip: For chewier cookies, pull them out when they’re just set around the edges.
8. Allow the cookies to cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.

Perfectly crisp on the outside with a chewy center, these ginger snap cookies are a symphony of spices that play well with a glass of cold milk or as a sophisticated side to your afternoon espresso. Try sandwiching them with a dollop of vanilla ice cream for an impromptu dessert that’ll steal the show.

Ginger Snap Cookies with Allspice

Let’s face it, folks: ginger snap cookies are the unsung heroes of the cookie jar, especially when they’re jazzed up with a pinch of allspice. These little rounds of joy pack a punch of warmth and spice that’ll make your taste buds do a happy dance.

Ingredients

• 2 1/4 cups all-purpose flour, sifted
• 1 tsp baking soda
• 2 tsp ground ginger
• 1 tsp ground allspice
• 1/2 tsp ground cinnamon
• 1/4 tsp ground cloves
• 3/4 cup clarified butter, at room temperature
• 1 cup granulated sugar, plus extra for rolling
• 1 large pasture-raised egg, lightly beaten
• 1/4 cup molasses

Instructions

1. Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
2. In a medium bowl, whisk together the sifted flour, baking soda, ginger, allspice, cinnamon, and cloves until well combined.
3. In a large bowl, cream the clarified butter and granulated sugar together until light and fluffy, about 3 minutes. Tip: Ensure your butter is at room temperature for optimal creaming.
4. Beat in the egg and molasses until fully incorporated into the butter mixture.
5. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Tip: Overmixing can lead to tough cookies, so stop as soon as the flour disappears.
6. Roll the dough into 1-inch balls, then roll each ball in granulated sugar to coat. Place them 2 inches apart on the prepared baking sheets.
7. Bake for 10-12 minutes, or until the edges are just set but the centers are still soft. Tip: For chewier cookies, pull them out when they’re slightly underdone; they’ll firm up as they cool.
8. Allow the cookies to cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.

Unbelievably crisp on the outside with a chewy center, these ginger snap cookies are a spice lover’s dream. Serve them alongside a scoop of vanilla ice cream for an irresistible contrast of temperatures and textures.

Ginger Snap Cookies with Cardamom

Howdy, cookie enthusiasts! If you’re ready to spice up your snack game with a cookie that packs a punch, you’ve stumbled upon the perfect recipe. These Ginger Snap Cookies with Cardamom are not just cookies; they’re tiny, spicy explosions of joy that’ll have your taste buds dancing the cha-cha.

Ingredients

• 2 1/4 cups all-purpose flour, sifted
• 1 tsp baking soda
• 2 tsp ground ginger
• 1 tsp ground cardamom
• 1/2 tsp ground cloves
• 1/2 tsp salt
• 3/4 cup clarified butter, softened
• 1 cup dark brown sugar, packed
• 1 large pasture-raised egg, lightly beaten
• 1/4 cup molasses
• 1/2 cup granulated sugar, for rolling

Instructions

1. Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
2. In a medium bowl, whisk together the sifted flour, baking soda, ground ginger, cardamom, cloves, and salt until well combined.
3. In a large bowl, cream the softened clarified butter and dark brown sugar together until light and fluffy, about 3 minutes.
4. Beat in the lightly beaten pasture-raised egg and molasses until the mixture is smooth and homogenous.
5. Gradually add the dry ingredients to the wet ingredients, mixing until just combined to avoid overworking the dough.
6. Place the granulated sugar in a small bowl. Scoop tablespoon-sized portions of dough, roll into balls, then roll each ball in the granulated sugar to coat.
7. Place the sugar-coated dough balls on the prepared baking sheets, spacing them about 2 inches apart.
8. Bake for 10-12 minutes, or until the edges are set but the centers are still soft. For a crispier cookie, bake for an additional 1-2 minutes.
9. Allow the cookies to cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.

These cookies strike the perfect balance between crispy edges and chewy centers, with the warm, aromatic flavors of ginger and cardamom taking center stage. Serve them alongside a cup of chai tea for a match made in spice heaven, or crumble them over vanilla ice cream for an unexpected twist.

Ginger Snap Cookies with Black Pepper

Picture this: a cookie that packs a punch, where the warmth of ginger meets the unexpected kick of black pepper. These Ginger Snap Cookies with Black Pepper are not your grandma’s cookies—unless your grandma is a spice-loving, rule-breaking culinary rebel.

Ingredients

• 2 1/4 cups all-purpose flour, sifted
• 1 tsp baking soda
• 1/2 tsp salt
• 1 1/2 tsp ground ginger
• 1 tsp ground cinnamon
• 1/2 tsp freshly ground black pepper
• 3/4 cup clarified butter, at room temperature
• 1 cup granulated sugar
• 1 large pasture-raised egg, lightly beaten
• 1/4 cup molasses
• 1/2 cup turbinado sugar, for rolling

Instructions

1. Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
2. In a medium bowl, whisk together the sifted flour, baking soda, salt, ground ginger, cinnamon, and black pepper until well combined.
3. In a large bowl, cream the clarified butter and granulated sugar together until light and fluffy, about 3 minutes. Tip: Ensure your butter is at room temperature for optimal creaming.
4. Beat in the lightly beaten egg and molasses until the mixture is smooth and homogenous.
5. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Tip: Overmixing can lead to tough cookies, so stop as soon as the flour disappears.
6. Place the turbinado sugar in a small bowl. Roll tablespoon-sized portions of dough into balls, then roll each in the turbinado sugar to coat.
7. Arrange the dough balls on the prepared baking sheets, spacing them about 2 inches apart. Flatten slightly with the bottom of a glass. Tip: For extra crisp edges, press the cookies thinner.
8. Bake for 10-12 minutes, or until the edges are set but the centers are still soft. The cookies will firm up as they cool.
9. Let the cookies cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.

Light as air yet bold in flavor, these cookies offer a crispy exterior with a chewy center. Serve them alongside a sharp cheddar for an unexpected but delightful pairing, or simply enjoy with a cup of strong coffee to highlight their spicy notes.

Ginger Snap Cookies with Orange Zest

Kick off your baking adventure with these zesty Ginger Snap Cookies that pack a punch of flavor and a whole lot of sass. Perfect for when you need a little spice in your life, these cookies are a playful twist on the classic, with the bright, citrusy notes of orange zest dancing through each bite.

Ingredients

• 2 1/4 cups all-purpose flour, sifted
• 1 tsp baking soda
• 2 tsp ground ginger
• 1 tsp ground cinnamon
• 1/2 tsp ground cloves
• 1/4 tsp salt
• 3/4 cup unsalted butter, room temperature
• 1 cup granulated sugar, plus extra for rolling
• 1 large pasture-raised egg, lightly beaten
• 1/4 cup molasses
• 1 tbsp fresh orange zest

Instructions

1. Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
2. In a medium bowl, whisk together the sifted flour, baking soda, ginger, cinnamon, cloves, and salt until well combined.
3. In a large bowl, cream the room-temperature butter and granulated sugar together until light and fluffy, about 3 minutes. Tip: Ensure your butter is at room temperature for optimal creaming.
4. Beat in the lightly beaten egg, molasses, and fresh orange zest until fully incorporated.
5. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Tip: Overmixing can lead to tough cookies, so stop as soon as the flour disappears.
6. Roll the dough into 1-inch balls, then roll each ball in granulated sugar to coat. Tip: For extra sparkle and crunch, use coarse sugar for rolling.
7. Place the sugared dough balls on the prepared baking sheets, spacing them about 2 inches apart.
8. Bake for 10-12 minutes, or until the edges are set but the centers are still soft. They’ll firm up as they cool.
9. Allow the cookies to cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.

Gorgeously golden with a crackly sugar crust, these Ginger Snap Cookies with Orange Zest offer a delightful contrast of textures—crisp on the outside, chewy within. Serve them alongside a cup of chai tea for a cozy afternoon treat, or crumble over vanilla ice cream for an irresistible dessert.

Ginger Snap Cookies with Almond Flour

Unbelievably, these Ginger Snap Cookies with Almond Flour are about to become the MVP of your cookie jar—crispy on the edges, chewy in the middle, and packed with a spicy-sweet punch that’ll have you sneaking seconds (or thirds, no judgment here).

Ingredients

• 1 1/2 cups almond flour, finely ground
• 1/4 cup clarified butter, melted
• 1/2 cup coconut sugar
• 1 large pasture-raised egg, lightly beaten
• 2 tbsp blackstrap molasses
• 1 tsp ground ginger
• 1/2 tsp ground cinnamon
• 1/4 tsp ground cloves
• 1/4 tsp sea salt
• 1/2 tsp baking soda

Instructions

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a large mixing bowl, whisk together the almond flour, coconut sugar, ground ginger, cinnamon, cloves, sea salt, and baking soda until well combined.
3. Add the melted clarified butter, lightly beaten egg, and blackstrap molasses to the dry ingredients. Stir until a cohesive dough forms. Tip: If the dough feels too sticky, chill it for 10 minutes for easier handling.
4. Roll the dough into 1-inch balls and place them 2 inches apart on the prepared baking sheet. Flatten each ball slightly with the back of a spoon. Tip: For extra crunch, press the tops with a fork in a crisscross pattern.
5. Bake for 10-12 minutes, or until the edges are firm and the centers are slightly soft. Tip: Let them cool on the baking sheet for 5 minutes to set before transferring to a wire rack.

Kick back and savor the warm, aromatic bliss of these cookies—their bold ginger flavor and nutty undertones make them a standout. Serve them alongside a scoop of vanilla bean ice cream for a decadent twist, or dunk them into a frothy chai latte for the ultimate cozy moment.

Ginger Snap Cookies with Coconut Sugar

Craving a cookie that packs a punch? These Ginger Snap Cookies with Coconut Sugar are here to deliver a spicy-sweet knockout, with a crunch that’ll have you coming back for more. Perfect for those who like their treats with a side of sass and a sprinkle of health-conscious sweetness.

Ingredients

• 2 1/4 cups all-purpose flour, sifted
• 1 tsp baking soda
• 2 tsp ground ginger
• 1 tsp ground cinnamon
• 1/2 tsp ground cloves
• 1/4 tsp sea salt
• 3/4 cup coconut sugar
• 3/4 cup clarified butter, room temperature
• 1 large pasture-raised egg, lightly beaten
• 1/4 cup molasses
• 1/2 cup granulated sugar, for rolling

Instructions

1. Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
2. In a medium bowl, whisk together the sifted flour, baking soda, ground ginger, cinnamon, cloves, and sea salt until well combined.
3. In a large bowl, cream together the coconut sugar and clarified butter until light and fluffy, about 3 minutes. Tip: Ensure your butter is at room temperature for easier mixing.
4. Beat in the egg and molasses until fully incorporated into the butter mixture.
5. Gradually add the dry ingredients to the wet, mixing until just combined. Tip: Overmixing can lead to tough cookies, so stop as soon as the flour disappears.
6. Place the granulated sugar in a small bowl. Roll tablespoon-sized portions of dough into balls, then roll each in sugar to coat.
7. Arrange the dough balls on the prepared baking sheets, spacing them about 2 inches apart. Tip: For extra crunch, slightly flatten each ball with the bottom of a glass.
8. Bake for 10-12 minutes, or until the edges are set but the centers are still soft. They’ll firm up as they cool.
9. Let the cookies cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.

With their crispy edges and chewy centers, these cookies are a textural dream. The coconut sugar adds a deep, caramel-like sweetness that pairs beautifully with the fiery ginger. Serve them alongside a cold glass of almond milk for a dunkable delight, or crumble over vanilla ice cream for an instant dessert upgrade.

Ginger Snap Cookies with Maple Syrup

Venture into the realm of baking with these Ginger Snap Cookies with Maple Syrup, where each bite is a playful dance of spicy ginger and sweet maple that’ll have your taste buds doing the cha-cha.

Ingredients

• 2 1/4 cups all-purpose flour, sifted
• 1 tsp baking soda
• 2 tsp ground ginger
• 1 tsp ground cinnamon
• 1/2 tsp ground cloves
• 1/4 tsp salt
• 3/4 cup clarified butter, at room temperature
• 1 cup granulated sugar
• 1 large pasture-raised egg, lightly beaten
• 1/4 cup pure maple syrup
• 1/4 cup molasses
• 1/2 cup granulated sugar, for rolling

Instructions

1. Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
2. In a medium bowl, whisk together the sifted all-purpose flour, baking soda, ground ginger, ground cinnamon, ground cloves, and salt until well combined.
3. In a large bowl, cream together the clarified butter and 1 cup granulated sugar until light and fluffy, about 3 minutes.
4. Beat in the lightly beaten pasture-raised egg, pure maple syrup, and molasses until the mixture is smooth and homogenous.
5. Gradually add the dry ingredients to the wet ingredients, mixing until just combined to avoid overworking the dough.
6. Place the 1/2 cup granulated sugar for rolling in a small bowl. Scoop tablespoon-sized portions of dough, roll into balls, then roll each ball in the sugar to coat evenly.
7. Place the sugar-coated dough balls on the prepared baking sheets, spacing them about 2 inches apart to allow for spreading.
8. Bake for 10-12 minutes, or until the edges are set but the centers are still soft. For a chewier cookie, bake on the lower end of the time range.
9. Allow the cookies to cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.

Just imagine the crisp exterior giving way to a chewy center, with the warmth of ginger and the deep sweetness of maple syrup creating a symphony of flavors. Serve these cookies with a dollop of whipped cream and a drizzle of maple syrup for an extra indulgent treat.

Ginger Snap Cookies with Honey

Every now and then, a cookie comes along that shakes up your snack game—this is that cookie. Ginger Snap Cookies with Honey are the spicy-sweet rebels of the cookie jar, ready to dazzle your taste buds with their bold flavors and irresistible crunch.

Ingredients

• 2 1/4 cups all-purpose flour, sifted
• 1 tsp baking soda
• 2 tsp ground ginger
• 1 tsp ground cinnamon
• 1/2 tsp ground cloves
• 1/4 tsp salt
• 3/4 cup clarified butter, at room temperature
• 1 cup granulated sugar, plus extra for rolling
• 1/4 cup honey
• 1 pasture-raised egg, lightly beaten

Instructions

1. Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
2. In a medium bowl, whisk together the sifted flour, baking soda, ground ginger, cinnamon, cloves, and salt until well combined.
3. In a large bowl, cream the clarified butter and granulated sugar together until light and fluffy, about 3 minutes. Tip: Ensure your butter is at room temperature for optimal creaming.
4. Beat in the honey and the lightly beaten egg until the mixture is smooth and homogenous.
5. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Tip: Overmixing can lead to tough cookies, so stop as soon as the flour disappears.
6. Roll the dough into 1-inch balls, then roll each ball in granulated sugar to coat. Tip: For extra sparkle and crunch, use coarse sugar for rolling.
7. Place the dough balls 2 inches apart on the prepared baking sheets and flatten slightly with the bottom of a glass.
8. Bake for 10-12 minutes, or until the edges are set but the centers are still soft. They’ll firm up as they cool.
9. Let the cookies cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.

Crunchy on the outside with a chewy center, these ginger snap cookies are a masterclass in texture contrast. Drizzle them with a little extra honey before serving for a glossy finish that’s as Instagram-worthy as it is delicious.

Conclusion

We hope these 18 Spicy Ginger Snap Recipes inspire your next baking adventure! Each one offers a unique twist on the classic cookie, perfect for sharing or savoring solo. Don’t forget to try your favorites, leave a comment with your top pick, and share the love by pinning this article on Pinterest. Happy baking!