Grandma Geri’s Spicy Gingersnaps Recipe

If you’re looking for a cookie recipe that’s bursting with warm spices, just the right level of sweetness, and a little kick that surprises every bite, then you’re in for a treat. Grandma Geri’s Spicy Gingersnaps Recipe is exactly that—an absolute fan-freaking-tastic classic that has become a favorite in my kitchen and I know it will be in yours, too. These cookies have a soft molasses base with a spicy twist that will keep you coming back for more, trust me.

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Ingredients You’ll Need

This recipe uses a wonderful blend of spices and pantry staples that meld together beautifully. I always recommend using fresh ground spices if possible because it really elevates the flavor. Also, softened butter makes the dough cream up nicely, so don’t skip that step!

• Butter: Important to use cold butter cut into cubes to help create a rich, buttery flavor.
• Sugar: Both for sweetness and to help create the slightly crispy exterior when rolled on the dough balls.
• Eggs: Adds moisture and helps bind the dough together perfectly.
• Molasses: This is the heart of the gingersnap’s deep, robust flavor and that classic dark color.
• Flour: Provides the structure—make sure to measure correctly to avoid a dry cookie.
• Baking Soda & Baking Powder: Together, they give just the right rise and chewiness in the cookies.
• Salt: Balances the sweetness and spices.
• Cinnamon, Ginger, Cloves: The classic warm spices that make these cookies unmistakably delicious.
• Cayenne Pepper: This is Grandma Geri’s secret kick—just enough spice to surprise your palate warmly.

Variations

I love tweaking this recipe depending on the time of year or what I have on hand. Feel free to personalize Grandma Geri’s Spicy Gingersnaps Recipe to match your taste buds or dietary needs.

• Make them vegan: I once swapped out butter for coconut oil and used flax eggs—still turned out great, just a bit different texture.
• Add nuts: Chopped pecans or walnuts bring a fantastic crunch and earthy contrast to the spices.
• Adjust the cayenne: If you prefer less heat, cut the cayenne in half; if you’re adventurous, add a pinch more for a bolder kick.
• Glaze option: Drizzle a simple lemon or orange glaze for a citrusy twist that cuts through the spice beautifully.

How to Make Grandma Geri’s Spicy Gingersnaps Recipe

Step 1: Cream Butter and Sugar to Perfection

Start by preheating your oven to 350°F (175°C). In a large mixing bowl, beat your cold butter cubes with sugar for about 4 minutes until the mixture is light, fluffy, and pale. This step is crucial because it aerates the butter, giving your cookies a beautiful texture. I like to use my stand mixer on medium speed here, but a strong hand mixer works just as well.

Step 2: Add Eggs and Molasses

Next, add your eggs one at a time, beating well after each addition. This ensures everything binds evenly. After the eggs, mix in the molasses until fully incorporated. You’ll immediately get that cozy molasses aroma—that’s when I know we’re on the right track!

Step 3: Mix in Dry Ingredients Gently

In a separate bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, ginger, cloves, and cayenne pepper. Gradually add this to your wet mixture, stirring until just combined. Don’t overmix here; you want to stop once the dough comes together to avoid tough cookies.

Step 4: Roll, Coat, and Bake

Pour some sugar into a small bowl. Roll the dough into small balls—about a tablespoon sized works best—and then roll those balls thoroughly in sugar to coat. Place the sugar-coated balls onto a parchment-lined baking sheet, spacing them an inch or two apart. Bake for 12 to 15 minutes, or until the edges just start to firm up but the center is still soft. This gives you that signature soft molasses texture with a smidge of crisp on the outside.

How to Serve Grandma Geri’s Spicy Gingersnaps Recipe

Garnishes

I usually serve these with a light dusting of powdered sugar to add a subtle sweetness and extra charm. For holiday occasions, a thin drizzle of melted white chocolate or a sprinkle of crushed crystallized ginger can really bring the cookies to life.

Side Dishes

These gingersnaps pair beautifully with a hot cup of chai tea, coffee, or even a cold glass of milk. Sometimes I whip up a simple vanilla bean ice cream alongside for an indulgent dessert.

Creative Ways to Present

For parties, I arrange these cookies in a pretty tin lined with festive paper and tie it with a rustic ribbon—it’s an easy, edible gift that always impresses. I’ve also served them stacked with alternating layers of cream cheese frosting for a fun twist on classic cookie sandwiches.

Make Ahead and Storage

Storing Leftovers

Leftover gingersnaps store best in an airtight container at room temperature for up to a week. I always add a slice of bread to the container—it helps keep the cookies soft by maintaining moisture.

Freezing

You can freeze the dough balls before baking; just wrap them tightly in plastic wrap and pop them in the freezer for up to 3 months. When you’re ready to bake, thaw the balls overnight in the fridge and then proceed as usual. The cookies come out just as delicious as fresh.

Reheating

If you want to warm up stored cookies, I recommend a quick 5-7 second zap in the microwave or 3-5 minutes in a 300°F oven to bring back that perfect softness without drying them out.

FAQs

Final Thoughts

Grandma Geri’s Spicy Gingersnaps Recipe isn’t just a cookie recipe—it’s a warm, comforting experience that reminds me of holiday afternoons and family gatherings. I hope you enjoy baking these as much as I do because they bring such joy to both the kitchen and the table. Give them a try, and I’m sure you’ll agree they’re a delicious delight well worth keeping in your regular rotation.

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