Spicy Gingersnaps

  • Author: Melissa Belanger
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 24 cookies 1x


These dairy free gingersnaps are chewy and spicy. Perfect for fall and Christmas!



  • 2 1/4 cups all-purpose flour
  • 2 teaspoons ground ginger
  • 1 teaspoon baking soda
  • 3/4 teaspoon cinnamon
  • 1/2 teaspoon ground cloves
  • 1/8 teaspoon coarse salt
  • 1/8 teaspoon cayenne pepper
  • 3/4 cup vegetable shortening
  • 1 cup sugar
  • 1 large egg
  • 1/4 cup molasses
  • Sugar for rolling


  1. Preheat oven to 350˚F and line two baking sheets with parchment paper.
  2. In a large bowl, whisk together the flour, ginger, baking soda, cinnamon, cloves, salt and cayenne. Set aside.
  3. In a large bowl with an electric mixer, beat the shortening and sugar at a medium speed, until like an fluffy, about 1 minutes.
  4. Add egg and molasses and continue to beat until combined.
  5. Slowly add flour mixture to the mixing bowl, scraping the sides as needed. Continue mixing until a thick dough as formed.
  6. Shape dough into 2 tablespoon balls (or use a cooking scoop) and roll in extra sugar. Bake for 10 – 12 minutes, or until tops are set. Remove from oven and