Gingersnap Cookies

One of the most requested cookies from Bad Wolf cookie season. Crispy, spicy and with that trademark RogueChef flair.

Leftover Gingersnaps??!!! Leftover ginger snaps can be used as the basis for bourbon or rum balls. Always a big hit at a party.

Twixt Covid and the closing of the Bad Wolf Bar and Grill, I’m especially missing the hustle and bustle of generating my usual 100+ dozen cookies, packing them and arranging to visit friends and client to drop off a couple of boxes.

The holiday season seems so dark and cold.

From Wikipedia:

A gingersnap, ginger snap, ginger nut, or ginger biscuit is a globally popular biscuit flavoured with ginger.

Ginger snaps are flavoured with powdered ginger and a variety of other spices, most commonly cinnamon, molasses and clove. There are many recipes.

The brittle ginger nut style is a commercial version of the traditional fairings once made for market fairs now represented only by the Cornish fairing.

Ginger Snap Cookies

Crispy, Spicy, cookies with an attitude that bites you back
Prep Time 40 mins
Cook Time 20 mins
Aging 12 hrs
Course Dessert, Snack
Cuisine American, Global
Servings 3 Dozen
Calories 1050 kcal


  • 4 grams Ground Ginger ~ 1 tsp
  • 4 grams Grated Ginger ~ 1 tsp
  • 20 grams Candied Ginger ~ 1 tbsp, minced fine
  • 1 gram Black Pepper Fine fresh grind
  • 300 gram AP Flour
  • 8 gram Baking Soda
  • 3 gram Ground Cinnamon
  • 3 gram Ground Allspice
  • 2 gram cayenne pepper
  • 2 gram Ground cloves
  • 2 gram salt
  • 140 gram unsalted butter 1 stick, Room temp
  • 32 gram Granulated Sugar
  • 200 gram Dark Brown Sugar Packed
  • 1 ea Egg Jumbo
  • 64 grams Granulated Sugar Extra in a side bowl for dipping cookies


  • Preheat oven to 350
  • Add flour, baking soda, salt, and spices in a bowl; stir well to mix
  • Using a stand mixer, cream the butter and sugar for about 5 minutes until very light, fluffy and whitened.
  • Beat in the egg and incorporate well
  • Add the dry ingredients in small batches, scraping sides down
  • Use a #30 disher to scoop dough into small balls
  • Roll the dough balls in the finishing sugar, and move to a parchment lined baking sheet
  • Bake for 15 – 20 minutes until they have spread, cracked and are firm to the touch
  • Cool 5 Minutes in the pan, 5 minutes on the parchment, and completely cool on wire racks


These will have a bit of a bite, one can adjust the black pepper and cayenne to suit your palate.
I have been known to create a slurry of bourbon and sugar as a finishing wash in place or rolling the dough balls in sugar.
These cookies can be used as the basis for bourbon  or rum balls.  (Always a good way to start a party)


Calories: 1050kcalCarbohydrates: 157gProtein: 9gFat: 45gSaturated Fat: 26gCholesterol: 102mgSodium: 1703mgPotassium: 273mgFiber: 4gSugar: 106gVitamin A: 1444IUVitamin C: 1mgCalcium: 193mgIron: 4mg
Keyword Cookies, Ginger
Tried this recipe?Let us know how it was!

  Filed under: Baked, Dessert, Ingredient, Vegetarian, Winter

Comments are closed for this post.