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spicy ginger snap cookies

Spicy Ginger Snap Cookies

Course Dessert
Keyword Cayenne Pepper
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings 12 servings
Calories 295kcal



  • Preheat oven to 350 degrees Fahrenheit, and cover a baking sheet with parchment paper.
  • In a mixing bowl, combine the flour, baking soda, cinnamon, ground ginger, cayenne pepper, ground cloves, and salt.
  • Chop the stick of unsalted butter into 8 pieces and place in a separate mixing bowl. Using a hand mixer, blend the butter until smooth, then add the brown sugar and granulated sugar. Mix to combine.
  • Add the molasses to the butter mix, and mix to combine.
  • Pour 1/2 of the egg whites into the butter mix, then stir to combine. Pour the second half of the egg whites in and stir to combine again.
  • Slowly pour the flour mix into the butter mix, stirring throughout until the dough is fully combined.
  • Pour some extra granulated sugar into a plate.
  • Using a tablespoons worth of dough, roll the dough into a ball (should be about 3/4 inch wide), then roll the ball in the sugar to coat the dough.
  • Place the ball on the parchment-lined baking sheet, then repeat the process until there is no more dough.
  • Bake the ginger snaps for 8 to 10 minutes, or until lightly browned. Remove from the oven and transfer the cookies to a cooling rack. Cool for 5 minutes and serve.



Calories: 295kcal | Carbohydrates: 54g | Protein: 3g | Fat: 8g | Saturated Fat: 5g | Cholesterol: 20mg | Sodium: 253mg | Potassium: 198mg | Fiber: 1g | Sugar: 33g | Vitamin A: 270IU | Calcium: 42mg | Iron: 1.8mg