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Hot and Spicy Gingersnaps

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“A great recipe from the JL of San Diego's book, California Sol Food.”
4 dozen

Ingredients Nutrition


  1. Preheat oven to 350.
  2. Mix flour, baking soda, ginger, cinnamon, cloves, salt and cayenne together.
  3. Beat the butter in a mixing bowl until fluffy.
  4. Add brown sugar and 1/2 cup sugar and blend.
  5. Add the molasses and then the egg whites 1/2 at a time, making sure to mix well after each addition.
  6. Add the flour mixture 1/3 at a time and combine well after each addition.
  7. Spread 4 tablespoons of sugar on a small plate. Shape the dough into 3/4 inch balls and roll in the sugar until lightly coated. Arrange the balls 1 inch apart on a cookie sheet lined with parchment paper. Bake for 8-10 minutes or until nicely browned. Cool on the cookie sheet for two minutes before removing to a wire rack to cool completely.
  8. *A helpful hint from the JL -- use pretty crystal glasses, dampened with water to press into the dough for pretty, decorative designs on your cookies.

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