Nancy’s Spicy English Gingersnaps

The surprising addition of pepper and ginger nibs adds to the spiciness of these gingersnaps.

Yield: 48 cookies
Collections: Cookie Dessert English Snack

Featured Ingredients

Ginger root has a sharply sweet, warm flavor that’s called for in both sweet and savory recipes around the world. We grind our ginger... Size Options
$5.59 Glass jar, 1/2 cup (wt. 1.75 oz)
Candied or crystallized ginger makes a delicious snack or addition to baked goods or trail mix. These handy nibs are already cut small,... Size Options
$5.59 Glass jar, 1/2 cup (wt. 3 oz)
Saigon cinnamon, Cinnamomum loureiroi, is our most popular cinnamon by far, and we are consistently proud of its freshness and incredibly... Size Options
$6.15 Glass jar, 1/2 cup
This pure white granulated salt come from one of the oldest salt-producing regions of the Mediterranean, in the South of France. The... Size Options
$6.71 coarse

Nancy’s Spicy English Gingersnaps Recipe

Preparation Instructions

1. Combine the flour, baking soda, both gingers, cinnamon, salt, pepper and allspice in a medium bowl; set aside.
2. Cream butter in a large bowl with a mixer on medium speed until light and fluffy.
3. Beat in brown sugar until well blended; beat in egg and molasses until thoroughly combined. Gradually add the reserved flour mixture, beating well after each addition.
4. Chill 1 hour. (Dough will be sticky.)
5. Heat oven to 350 degrees.
6. Shape dough into balls 1 1/2 inches in diameter (a Good Grips medium cookie scoop saves time). Dip tops in raw sugar. Place cookies, sugared side up, about 2 inches apart on ungreased baking sheets.
7. Bake until cookies are firm to the touch and the edges are beginning to brown, 16-18 minutes. Let stand 1 minute; transfer cookies to wire rack to cool.

Yield: 48 cookies
Helpful Hints

Nutrition information per serving: 79 calories, 34% of calories from fat, 3 g fat, 2 g saturated fat, 12 mg cholesterol, 12 g carbohydrates, 1 g protein, 101 mg sodium, 0.2 g fiber


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