Extra Spicy Gingersnaps

Extra Spicy Gingersnaps

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Lisa Pack


Warning: These cookies are ADDICTIVE! Try them once and you'll be hooked. These are the most requested (and eaten) cookies that I make. Even my husband who doesn't eat sweets can't leave these cookies alone.


★★★★★ 1 vote

15 Min
15 Min


  • 2 1/2 c
    all purpose flour
  • 1 1/2 tsp
    baking soda
  • 3/4 tsp
  • 1 tsp
    ground ginger
  • 1/2 tsp
    ground cloves
  • 1/2 tsp
  • 1/2 tsp
    cayenne pepper
  • 1 stick
    crisco butter flavor shortening
  • 1/2 c
    granulated sugar (plus more for rolling)
  • 1 c
    light brown sugar
  • 1/3 c
    molasses (not blackstrap)
  • 2
    egg whites

How to Make Extra Spicy Gingersnaps


  1. Preheat oven to 350 degrees. Combine the flour, baking soda and spices in a bowl and set aside.
  2. Cream the shortening with a mixer until smooth and fluffy. Add the sugars and mix, then add the molasses and mix well. Add the egg whites, mixing to combine. Add the dry ingredients in three batches, mixing well after each addition.
  3. Place some granulated sugar on wax paper or plate. Roll dough into 3/4-inch balls and roll in sugar until lightly coated. Transfer to parchment-lined cookie sheets leaving 3-inches of space between cookies. Bake until browned, approximately 10-13 minutes. Do NOT overbake. Let cool on wire racks and store in airtight container.
  4. NOTE: I found this recipe years ago on a website and have modified it slightly. I do not use the parchment-lined baking sheets as I have found that my stone baking sheet that I got from Pampered Chef works great. Also, I tend to make my cookies a little larger than 3/4-inch (I use a cookie scoop)and usually bake them in my gas oven for 13 minutes.

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About Extra Spicy Gingersnaps

Course/Dish: Cookies

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